Frittelle di Baccalà

Name: Frittelle di Baccalà (Salt Cod Fritters)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 tablespoon milk; 2 tablespoons chopped fresh chives; Freshly ground black pepper; Oil for shallow frying; 450 g (1 lb) salt cod, soaked, cooked and skinned; 2 eggs; 2 tablespoons plain flour

Salt Cod Fritters

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

You sometimes find these fritters in corner cafés in Venice. Venetians will briefly interrupt anything at any time of the day to drink an ombra (a glass of white wine) and eat little snacks like these.

Ingredients

450 g (1 lb) salt cod, soaked, cooked and skinned
2 eggs

Europe
Italy
Snack
Fish course
Pescatarian
Mediterranean
Venice

Method

Break up the salt cod into small pieces, ensuring any bones are removed, and mix with the eggs, flour, milk, chives and black pepper to taste. Add tablespoons of the mixture to 1 cm (½ in) hot oil and cook until golden on each side. Drain on paper towels and serve immediately, decorated with lemon wedges.