Baccalà Fritters and Baccalà Salad - Zeppole di baccalà e baccalà all insalata - Codfish recipes.
To print the recipe: alessandrasfoodislove.com/bac...
Ingredients:
2 lbs of salted/dry baccalà (Use one lb for the fritters and 1 lb for the salad )
For Fritters Batter:
3 cups all-purpose flour(400 grams)
3 eggs
3 tsp baking powder
1 1/2 tsp of salt
1 1/2 cup milk (350 ml)
Black pepper to taste
Few sprigs of fresh parsley
Parmigiano or Pecorino Romano 1/2 cup (optional)
4 cups (1 liter) Oil for frying vegetable/canola/sunflower
For Baccala' Salad:
1/4 cup mixed pitted olives
3 tablespoons or more extra virgin olive oil
Fresh parsley to garnish
2 cloves of garlic sliced
1/4 cup baccalà water from boiling the baccalà.
Red crushed hot pepper to taste
Fresh lemon to taste and garnish
Directions for Baccala' Fritters:
Step#1- Cut the baccalà in 3-inch pieces and soak in cold water for 3 days. You’ll need to change water morning and night.
Step#2- Remove from water, add 8 cups of water in a medium pot and bring to a boil. Add the baccalà and cook for 12 to 15 minutes. Drain on a paper towel and set aside.
Step#3- For the batter, in a large bowl mix flour, salt, baking powder. Using a whisk mix for 30 seconds, it will make fritters/zeppole lighter.
Step#4- Add the eggs and mix, slowly add the milk for a smooth batter.
Step#5- Fresh cracked pepper and chopped parsley. The batter should be thick and smooth.
Step#6- Shred the smaller pieces of the baccalà (about one pound) and add to the batter.
(No need to rise, they can be fried immediately).
Step#7- In a wok or deep frying pan add oil and bring to 365 degrees Fahrenheit (185 Celsius) using a spoon and helping with another drop tablespoon full of dough in the oil. Fry until golden. Enjoy them hot!
Direction for Baccalà salad:
Step#1- Use the larger pieces of baccalà, add oil, the boiled baccalà water, 2 cloves of garlic, the olives, the hot chili peppers, garnish with parsley, a squeeze of fresh lemon. It’s ready to serve and enjoy!
Buon appetito!
28 янв 2021
