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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)
- 4 cups (1 liter) Oil for frying vegetable/canola/sunflower
- Parmigiano or Pecorino Romano 1/2 cup (optional)
- Few sprigs of fresh parsley
- Black pepper to taste
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
Instructions
For Baccala' Fritters:
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Cut the baccalà in 3-inch pieces and soak in cold water for 3 days. You’ll need to change water morning and night.
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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.
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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.
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Add the eggs and mix, slowly add the milk for a smooth batter.
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Fresh cracked pepper and chopped parsley. The batter should be thick and smooth.
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Shred the smaller pieces of the baccalà (about one pound) and add to the batter.(No need to rise, they can be fried immediately).
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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:
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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!
