Nonna Antoinette Capodicci’s Fritters with Baccalà and Anchovies

Name: Nonna Antoinette Capodicci’s Fritters with Baccalà and Anchovies (Pizze Fritte con Baccalà e Acciughe)
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: Italian
Ingredients: 1 pound (454 g) baccalà (salt cod); 1 pound (454 g) baccalà (salt cod); ½ teaspoon sugar; 2 cups (480 ml) warm water, divided; 1 packet (¼ ounce, or 7 g) active dry yeast; 4 cups (480 g) all-purpose or 00 flour; 4 cups (480 g) all-purpose or 00 flour; 2 teaspoons salt; 1 teaspoon black pepper; Oil-packed anchovy fillets, as desired, broken into small pieces; Oil-packed anchovy fillets, as desired, broken into small pieces

Pizze Fritte con Baccalà e Acciughe

Preparation info

Yield: About
60
fritters

Difficulty
Easy
Ready in
3 hr

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

“On Christmas we gotta have the pizze fritt’ e baccalà,” Nonna Antoinette says to me. Even when she speaks English, it’s with a little Neapolitan flair! Pizze fritte are a classic savory variety of zeppole from the Naples area that are filled with steamed baccalà or salty anchovies and fried to perfection.

Ingredients

1 pound (454 g) baccalà (salt cod)
½ teaspoon sugar

Method

Put the baccalà in a large bowl with enough cold water to cover it. Place the bowl in the refrigerator and change the water 3 times a day. Soak for 1 to 3 days, depending on the saltiness. Drain.
Put the baccalà in a small stockpot and cover with cold water. Bring to a boil over high heat. Reduce the heat to a simmer and cook the baccalà for 15 to 20 minutes, o