Baccalà and Potato Croquettes (Polpette di Baccalà e Patate)
Category: Appetizers
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted cod (Baccalà) | 400g |
| Potatoes (Patate) | 500g |
| Eggs (Uova) | 2 |
| Fresh spring onion (Cipollotto fresco) | 1 |
| Fine salt (Sale fino) | To taste |
| Black pepper (Pepe nero) | To taste |
| Peanut oil (Olio di semi di arachide) | As needed |
Preparation Instructions
-
Desalting the Cod
Start this recipe at least three days in advance to properly desalinate the cod. Begin by rinsing the salted cod well under cold running water. After washing it, cover the fish and place it in the refrigerator. You will need to change the water two to three times a day to ensure the cod is thoroughly desalinated. -
Cooking the Cod and Potatoes
Once the cod is properly desalted, rinse it one more time under running water.
In the meantime, peel the potatoes and place them in a large pot. Cover the potatoes with water, add a pinch of salt, and bring them to a boil. Cook for 30-40 minutes until the potatoes are soft and easily pierced with a fork.
At the same time, in a separate pot, gently cook the desalted cod in unsalted boiling water for approximately 10 minutes. Afterward, remove the cod and set it aside to cool. -
Prepare the Mixture
Once the potatoes have finished cooking, drain them and set them aside to cool. After they have cooled enough to handle, peel them and cut them into chunks.
Place the cooked potatoes into a food processor or mixer, along with the cod.
Take the white part of the spring onion and finely chop it. Add this to the potato and cod mixture. -
Forming the Croquettes
Crack the eggs into the mixture and season with a pinch of salt and black pepper.
Mix all the ingredients well with your hands until you have a smooth, sticky, and homogeneous dough. -
Frying
In a frying pan, heat enough peanut oil to submerge the croquettes.
With two spoons, form the croquette mixture into quenelles or oval-shaped portions, and gently lower them into the hot oil. Fry until golden and crispy on all sides, about 3-4 minutes per side. -
Serving
Remove the croquettes from the oil and drain them on paper towels to remove any excess oil.
Serve them hot, and enjoy the delicate blend of flavors from the cod and creamy potatoes!
Tips & Tricks
- You can prepare the cod and potatoes a day ahead and refrigerate the mixture, so when you’re ready to cook, all you need to do is fry the croquettes.
- If you prefer, you can use a combination of olive oil and peanut oil for frying, but peanut oil gives a crispier texture.
Enjoy these flavorful Baccalà and Potato Croquettes as a delightful appetizer, perfect for sharing with friends and family during a special occasion or casual gathering.
