Salt Cod Fritters (Frittelle di Baccalà)

by Lidia Bastianich on
Nov 15, 2018

In her particular, “A Heartland Vacation Feast,” Lidia meets Chef Maxwell Mraz and collectively they manufacture a dish with salted eelpout. In his honor, she prepares these delectable Salt Cod fritters for the celebratory feast in Pennsylvania.

Servings

Serves 4

Prep time

2880 minutes

Entire time

2880 minutes

Ingredients

• 1 pound boneless baccalà (salt cod) fillets
• Vegetable oil, for frying
• 1 cup all-motive flour, plus more for dredging
• ½ teaspoon baking powder
• ½ teaspoon kosher salt, plus more to taste
• 1 good egg, evenly beaten
• Grated zest of 1 diminutive lemon

Instructions

1. 1

   Forty-eight hours sooner than that you just may want to to put collectively the baccalà, blueprint it in a good bowl and conceal it with chilly water by quite a bit of inches. Let it soak within the fridge, altering the water fully every 8 to 10 hours. Must you is also ready to fry, drain the baccalà and pat it dry.

2. 2

   Build the baccalà in a pot with chilly water to disguise, ship to a simmer, and cook dinner 5 minutes, to decrease the saltiness. Drain, rinse, and let it wintry. Decrease it into 1-mosey chunks.

3. 3

   In a deep pot or Dutch oven, warmth quite a bit of inches of vegetable oil to 365 levels. In a good bowl, lope collectively the flour, baking powder, and ½ teaspoon salt. Run within the egg and ¾ cup water to manufacture a soft batter. Run within the lemon zest barely adequate to distribute it within the batter.

4. 4

   Unfold a few cup of flour on a plate. Pat the baccalà pieces dry every other time, then evenly dredge them within the flour on all facets. Dip within the batter, and fry, in batches, until the batter is puffed and dark golden, about 4 to 5 minutes. Drain on fresh paper towels, and season evenly with salt.

5. 5

   Help scorching.

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