Baccalà and Cauliflower Fritters (Pizzelle di Baccalà e Cavolfiore)
Category: Appetizers
Servings: 50 fritters
These crispy, savory fritters made from baccalà (salted cod) and cauliflower are a delightful appetizer that perfectly combines the rich flavors of fish with the freshness of vegetables. The light batter and the unique flavor profile make these fritters an ideal dish for any occasion, offering a taste of traditional Italian cuisine with a modern twist.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 670g |
| All-purpose flour (00) | 600g |
| Fresh yeast (or active dry yeast) | 20g |
| Salt | 10g |
| Sugar | 10g |
| Baccalà (salted cod) | 650g |
| Cauliflower | 750g |
| Peanut oil (for frying) | q.b. (as needed) |
| Salt (for seasoning) | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
| Fresh parsley (optional) | q.b. (for garnish) |
Instructions:
1. Prepare the Batter:
- Start by preparing the batter for the fritters. In a large jug, add the water at room temperature. Stir in the salt and sugar using a teaspoon. Gradually pour the water mixture into a large bowl containing the flour, mixing continuously with a wooden spoon until you have a smooth and lump-free batter.
- Once mixed, divide the batter into two bowls and cover them with plastic wrap. Set aside to rest.
2. Prepare the Cauliflower:
- Clean the cauliflower by removing the outer leaves and the tough core with a knife. Rinse the florets thoroughly and drop them into a pot of boiling salted water. Cook for about 10 minutes, just until the cauliflower is tender but still slightly crisp.
- Drain the cauliflower and let it cool for a few minutes. Then, roughly mash it with a fork in a bowl, ensuring that you don’t break it down too much. The cauliflower should be in chunks, adding texture to the batter.
3. Combine Cauliflower with Batter:
- Add the cauliflower to one half of the batter and mix gently to combine, making sure not to overwork the mixture. The goal is to have cauliflower pieces suspended in the batter, not too mashed.
- If necessary, season with salt and pepper to taste.
4. Frying the Cauliflower Fritters:
- Heat a small amount of peanut oil in a frying pan (just a few centimeters deep) over medium heat. Once the oil is hot but not smoking, use a spoon to drop dollops of the cauliflower batter into the pan. Fry in batches, making sure not to overcrowd the pan.
- As the fritters cook, occasionally spoon some of the hot oil over the top of the fritters to ensure they cook evenly. After 3-4 minutes, flip the fritters and continue to cook for another 2-3 minutes, or until they’re golden brown and crisp.
- Once fried, remove the fritters from the pan and place them on paper towels to drain excess oil.
5. Prepare the Baccalà (Salted Cod):
- If you’re using baccalà that isn’t pre-soaked, soak the cod in water for three days, changing the water every 12 hours to remove the excess salt. If you have pre-soaked baccalà, proceed to the next step.
- Cut the baccalà into chunks and cook it in a pot of unsalted boiling water for about 15 minutes, or until tender.
- Once cooked, remove the fish from the water, discard the skin, and use a fork to flake the baccalà into smaller pieces. Set aside.
6. Combine the Baccalà with Batter:
- Add the flaked baccalà to the second half of the batter. Mix gently, being careful not to break up the fish too much. Season the mixture with salt and pepper as needed.
7. Frying the Baccalà Fritters:
- Just as with the cauliflower fritters, heat peanut oil in a frying pan. Using a spoon, drop spoonfuls of the baccalà batter into the pan. Fry for 3-4 minutes per side, turning the fritters when they’re golden brown and crispy. Be sure not to overcrowd the pan, so fry in batches if necessary.
- Once cooked, drain the fritters on paper towels to remove excess oil.
8. Serve and Enjoy:
- Garnish with freshly chopped parsley for an added burst of flavor and color. Serve your baccalà and cauliflower fritters hot, and enjoy the crispy, savory delight.
Additional Tips:
- Oil temperature: Be sure the oil is hot enough for frying but not smoking, as this ensures a crispy exterior and a soft interior.
- Cauliflower texture: If you prefer a smoother texture in your batter, you can puree the cauliflower slightly, but leaving some chunks adds great texture.
- Serving Suggestions: These fritters pair wonderfully with a fresh salad or a dipping sauce of your choice, like aioli or a tangy yogurt-based dip.
Nutritional Information (Approximate per fritter):
| Nutrient | Value (per fritter) |
|---|---|
| Calories | 85 kcal |
| Carbohydrates | 10g |
| Protein | 3g |
| Fat | 4g |
| Fiber | 1g |
| Sodium | 120mg |
| Cholesterol | 20mg |
Note: Nutritional values are approximate and may vary based on specific ingredients used.
These Baccalà and Cauliflower Fritters offer a delightful combination of flavors and textures, making them a perfect addition to your next gathering or as a special treat to enjoy with family. Their crispy exterior and soft, flavorful filling will surely impress your guests!
