Baccalà Fritters | Baccalà Salad | Zeppole di baccalà | baccalà all insalata | Codfish recipes.
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- Опубліковано 28 січ 2021
- 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! - Навчання та стиль
Reporting in that I made your fritters! I did a trial run of 2lb of baccala but made small portions of a few different recipes. I loved that your fritter recipe was easy to downsize with the measurements. I didn’t have the right size pot for frying a small amount so I used a skillet and made it work. Very satisfied with my first effort. Very much enjoyed the fritters and so did my sister. Thanks for sharing all your recipes!
Sorry just to have missed your message! Thank you for your support! now you have me craving baccala'
I just want to say what a gift this station is for your children .To have you cooking these recipes will keep these traditions alive. I wish
we would have done this with my in-laws who were born in Molfetta.
Thank you Karen. I have tears in my eyes. What beautiful words. My SIL is from Molfetta. I look forward doing recipes with her mom. Thank you so much for watching. God bless 🥰🇮🇹🙏🏻
I know im asking randomly but does any of you know a trick to get back into an instagram account..?
I stupidly lost the account password. I appreciate any assistance you can give me.
@Luciano Case Instablaster ;)
@Malcolm Vivaan Thanks for your reply. I got to the site thru google and Im in the hacking process atm.
Takes quite some time so I will get back to you later when my account password hopefully is recovered.
@Malcolm Vivaan It did the trick and I actually got access to my account again. I'm so happy!
Thanks so much you saved my account !
Cugi, I have no words. You knocked it out of the park with this Baccalà! Un abbraccio 🌻
Thank you! Still thinking of making a few more baccalà recipe. 🥰
Looks delicious 😋
Thank you 💞
Hope you Make them. 🥰 thank you for watching!
Buonissimi Alessandra ma qua dove abito non se ne trova baccalà più troppo e un piacere vederti sei troppo dolce naturale ciao mi cara buonanotte 💚🤗
Thank you Alessandra for these marvelous, delicious recipes! How lucky are we to have this opportunity to collect these wonderful recipes, easy and delicious!!!!
Thank you my darling Vicky. Hope you enjoy the gatto’ di patate today. I’m looking forward to lunch. 🥰
My father would have loved these!! They look delish and he loved baccala. If he was still alive, he'd be weighing in HUGE with all of your good food I'd be cooking for him. Like l said, my mother was not a good cook at all. And she knew it..All of my sisters and me make a way better Sunday sauce than she ever did!!! Happy Friday! ❤❤
I’m sure he is looking down and thinking that I started this channel a few years too late. :)
I know cooking is not everyone’s thing. That’s more respect for her not enjoying cooking but still doing it fir her family. 🥰 thank you always for watching. 🙏🏻
@@alessandrasfoodislove You are very welcome. I will always support your channel! Have a great weekend. Stay warm. I heard you all are getting some frigid weather? I have to call my aunts. They are on Long Island. It's even cold here. You know, cold for us. Low 40's tonight! ❤
@@Sirianstar10 thank you so much my dear friend!!
It’s 21 right now. Frigid temperatures is the correct work. I’m a 55 kind of a girl!! 😂 a big hug
@@alessandrasfoodislove Omg!!! 21°? I can't even imagine that. My daughter is 41 and has never seen snow. The poor dear is a Floridian. Lol. Too bad for her! Stay warm and safe! ❤❤
@@Sirianstar10 let me know I’ll send some down but promise to send me sunshine in cold February. ☀️ ❄️ 🥶
Good Morning, Alessandra! This looks delious. I'll be making these for lent. Have a fantastic weekend and God Bless! ♥♥♥
We love baccalà! I’ll be soaking it again for 2 more recipes. Thank you so much for watching. 🥰❤️
Wow! Looks delicious and easy! Reminds me of Christmas Eve growing up! We had baccalà soup for lunch! Thanks, I’ll try it!
Thank you so much!! I don’t think I ever had baccalà soup. Be safe and let’s keep cooking together! 🥰🙏🏻
😍
Grazie ☺️ cara Sabrina.
@@alessandrasfoodislove you are a fantastic cook my friend🥰
@@sabrinalorenzelli1875 grazie mia cara amica. 🥰🥰
At the beginning you said you like making this in the winter because you use your "BLANK" as your refrigerator, I played it over and over again but I just can't understand what you're saying, can you please write it here, thank you! I really want to try to make this, my family (and I) are from Bari Puglia, my mom and all my aunts used to make battered & fried Baccala every year at Easter & Christmas, I never tried doing it myself, this will be my first time trying it! Thank you!
Hello Michele, I use the outside deck as my refrigerator. It just makes it easier to keep it outside in the cold New Jersey weather. If you are making it for Christmas Eve, it should be already in the water soaking. I am sure it would be delicious. Before frying dry with a paper towel, it avoids splattering. Buon Natale a te e famiglia Thank you so much for watching.
I’m going to attempt baccala on my own this year. Love your version of the fritters. Have you ever done any fritters or baked baccala with potatoes?
How do you store the baccala after you get it home from the market and before starting the soaking process (ok at room temp or refrigerator?)
Refrigerator or my deck that's freezing cold lol