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#Frittelle di Baccalà

Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine Italian

Equipment

  • Equipment Needed
  • Large mixing bowl
  • Whisk
  • Saucepan (for frying)
  • Slotted spoon
  • Paper towels
  • Baking sheet

Ingredients
  

  • Ingredients
  • For the Frittelle:
  • 1 pound 450g salt cod (baccalà), soaked in water for 24-48 hours, changing water frequently
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional for a bit of heat
  • 1/4 cup chopped fresh parsley
  • 2 large eggs
  • 1 cup water or more as needed
  • Vegetable oil for frying
  • Variations
  • Herb Variations: You can experiment with different herbs like dill or thyme instead of parsley for a unique flavor.
  • Spicy Kick: Add finely chopped fresh chili peppers or extra red pepper flakes for a spicier version.
  • Vegetarian Option: Substitute salt cod with mashed potatoes or chickpeas to create vegetarian fritters.

Instructions
 

  • Step-by-Step Instructions
  • Prepare the Cod
  • After soaking the salt cod for 24-48 hours, drain it and rinse under cold water. Remove any skin and bones, then flake the fish into small pieces using a fork. Set aside.
  • Make the Batter
  • In a large mixing bowl, combine the flour, baking powder, salt, black pepper, and red pepper flakes (if using). Whisk together to combine.
  • In a separate bowl, beat the eggs, then add the flaked cod, chopped parsley, and water. Mix well.
  • Gradually fold the dry ingredients into the wet mixture until just combined. The batter should be thick but still pourable. Adjust with more water if necessary.
  • Heat the Oil
  • In a large saucepan, pour in about 2 inches of vegetable oil and heat over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small spoonful of batter into the oil; it should sizzle immediately.
  • Fry the Frittelle
  • Using a slotted spoon, drop tablespoon-sized amounts of batter into the hot oil. Do not overcrowd the pan; fry in batches.
  • Fry for about 2-3 minutes on each side until golden brown and crispy. Adjust the heat as necessary to maintain oil temperature.
  • Once cooked, transfer the frittelle to a baking sheet lined with paper towels to drain excess oil.
  • Serve
  • Serve the frittelle warm, garnished with additional chopped parsley or a squeeze of lemon. They are delicious on their own or with a side of marinara sauce for dipping.