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By the time mid-December rolls around, we’ve grown tired of serving holiday dinner guests common appetizers like chips and dip and cocktail nuts. Fortunately, chef Carmen Gonzalez saved us from cocktail-hour boredom this year by sharing a less-expected party bite: bacalao fritters. The chef’s light salt-cod fritters appear on the menu at her Portland, Maine, restaurant, Carmen at the Danforth, and are easy enough that home cooks can fry them up without a fuss. Served solo, with lemon wedges or with a sidekick like garlicky aioli, these little fried nuggets are the perfect finger food for this festive season.
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