Baccala Fritters
Potatoes, salt cod, onions, garlic, parsley, and egg are combined to form little balls that are fried in oil until golden and served with lemon wedges.
Servings: 30 fritters
Ingredients
- 1 pound baccala soaked and rinsed with water changes - see notes below
- 1 pound Yukon Gold potatoes peeled and boiled until fork tender
- 1/2 cup parsley minced
- 1 1/2 cups milk
- 3 cloves garlic grated
- 1 medium onion finely minced
- 2 large eggs
- salt to taste taste test cod after boiling to determine if needed
- 1 teaspoon black pepper
- 2 large lemons cut into wedges
- vegetable oil enough to fill the pan up at least 1 inch high
Instructions
- Preheat oven to 200f. Boil potatoes until fork tender in a large pot of water then drain in a colander and let cool.
- Meanwhile, rinse the salt cod and place it in a large pot with the milk and enough extra water to cover. Cook at a low simmer for 20 minutes.
- Drain the cod and remove any bones and skin pieces. When cool enough to handle shred the cod into small pieces. Taste test the cod at this point to know how salty it is and if any extra salt will be needed for the fritter batter.
- Prepare a deep heavy pot for frying with vegetable oil. Pour the oil at least 1 inch high and heat to 370f.
- Mash the potatoes and mix with the cod, eggs, parsley, onion, garlic, and pepper to form the batter. To make the salt cod balls take about 1 tablespoon of the batter and with oiled hands form a ball. Oil hands between each ball to prevent sticking.
- Once the oil hits 370f begin frying the cod balls for 4-5 minutes or until golden brown on all sides. Work in batches and do not crowd the pan. Taste test one of fritters and if they need a bit of salt add it right when the batches come out of the oil.
- Place the fried fritters onto a wire rack lined baking sheet to drain. The fritters can be kept hot in the oven while frying subsequent batches. Serve with lemon wedges. Enjoy!
Video
Notes
- Baccala should be rinsed then soaked in cold water. To soak, place baccala into a large bowl submerged with water and covered with plastic and store in the refrigerator for at least 24 hours with water changes every 8 hours or so.
- Taste the cod after cooking in the milk. If most of the salt was successfully removed, you might need to add some salt back to the fritter batter.
- The fried fritters should be eaten right away but can be saved in the fridge for up to 3 days and reheated in the oven.
Nutrition
Calories: 65kcal | Carbohydrates: 2.9g | Protein: 4.2g | Fat: 4.1g | Saturated Fat: 0.8g | Cholesterol: 19mg | Sodium: 18mg | Potassium: 115mg | Fiber: 0.5g | Sugar: 0.4g | Calcium: 8mg