Frittelle di Baccalà

Name: Frittelle di Baccalà (Salt Cod Fritters with Cabbage Salad)
Yield: Serves 6
Cuisine: Italian
Ingredients: 150 ml water; 1 x 200 g piece salt cod (baccalà) fillet; 50 ml extra virgin olive oil; 1 desiree potato (about 75 g), peeled and diced; extra virgin olive oil, for drizzling; salt flakes; ¼ white onion, thinly sliced; ⅛ Savoy cabbage (about 150 g), shredded; ⅛ red cabbage (about 150 g), shredded; grapeseed oil, for deep-frying; 1 small handful (about ¼ cup) flat-leaf parsley leaves, finely chopped; 2 eggs; ⅓ cup (50 g) plain flour

Salt Cod Fritters with Cabbage Salad

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

These fritters are deliciously light because they are based on a choux pastry. The mixture must be made at least two hours before it is cooked so it has time to rest, and it can be prepared up to a day in advance. You will need to start this recipe a day ahead to give the salt cod time to soak. This recipe makes about 25 fritters.

Ingredients

1 x 200 g piece salt cod (baccalà) fillet
1 desiree potato (about 75 g

Method

Soak the salt cod in cold water for 24 hours, changing the water five times. Drain, then discard any skin or discoloured meat and roughly chop the remainder.

Bring a heavy-based saucepan of water to the boil and add the potato, then cook for 20 minutes or until very soft. Remove from the heat, add the salt cod to the pan, then cover and set aside.

Place the olive oil and water i