Baccalà and Potato Croquettes Recipe Guide

Introduction

Love With Recipes proudly presents a detailed and comprehensive guide to preparing the classic Italian appetizer—Baccalà and Potato Croquettes, known locally as Polpette di Baccalà e Patate. This dish exemplifies the perfect harmony between flaky, savory salted cod and the comforting creaminess of potatoes, all transformed into bite-sized, golden croquettes that burst with flavor and texture in every mouthful. Originating from Italy’s rich culinary traditions, these croquettes are a beloved dish often served during festive gatherings, family celebrations, or as a savory snack to impress guests with your culinary finesse.

This recipe is crafted with meticulous attention to authenticity, ensuring the desalting process preserves the delicate flavor of the cod while achieving a tender, flaky consistency. Coupled with the starchy sweetness of potatoes and enhanced by the subtle kick of spring onion, these croquettes are a testament to the artistry of traditional Italian comfort food. As a part of the Love With Recipes platform, this detailed recipe aims to provide not only step-by-step instructions but also invaluable tips, nutritional insights, and creative ideas for perfecting your croquettes and elevating your culinary repertoire.

Time

Preparing these Baccalà and Potato Croquettes is a process that requires patience and planning, especially due to the desalting phase. The total estimated time is approximately 3 to 4 days, accounting for the desalting process, preparation, cooking, and frying. Here’s a breakdown:

• Desalting the salted cod: 3 days minimum (recommended 72 hours), with water changes 2-3 times daily
• Preparing and cooking potatoes and cod: 1 hour
• Cooling and assembling croquettes: 30 minutes
• Frying and serving: 20-30 minutes

Therefore, ensure you start the desalting process well in advance to enjoy the freshest and most flavorful croquettes. The entire process is rewarding, and the result justifies the wait, offering a taste that rivals those served in traditional Italian trattorias.

Needed Equipment

To achieve professional results, gather the following equipment before beginning:

• Large mixing bowls for preparing and resting mixtures
• Sharp kitchen knife for filleting and chopping
• Cutting board for prepping ingredients
• Food processor or immersion blender for blending potatoes and cod into a smooth mixture
• Large pot for boiling potatoes and desalting cod
• Fine mesh strainer or colander for draining cooked ingredients
• Slotted spoon for handling hot croquettes during frying
• Deep frying pan or heavy-bottomed skillet for frying
• Thermometer for monitoring oil temperature (optional but recommended)
• Paper towels or clean kitchen towels for draining excess oil
• Measuring spoons and cups for precise ingredient measurements
• Cooking spoons and spatulas for mixing and handling
• Small ice cream scoop or two spoons for shaping croquettes
• Refrigerator for resting the mixture and storing leftovers

Tags

This recipe can be tagged under the following categories for easy discovery and classification:

• Italian Cuisine
• Appetizers
• Seafood Recipes
• Comfort Food
• Gluten-Free (if gluten-free potatoes are used)
• Family Friendly
• Party Snacks

Serving Size

The recipe yields approximately 12-15 croquettes, depending on the size you form. Serving four people, as specified, allows each guest to enjoy about 3-4 croquettes, making it a perfect appetizer for sharing. Adjust portion sizes accordingly if serving as part of a larger meal or as a main course.

Difficulty Level

This dish is classified as moderately easy. It requires some patience, especially during the desalting process and frying, but with careful attention to each step, even novice cooks can achieve professional-quality results. The key skills involved include handling salted fish, boiling potatoes, blending ingredients, and mastering the frying technique to attain a crispy exterior without overcooking the interior.

Allergen Information

Common allergens present in this dish include:

• Fish – Salted cod (Baccalà)
• Eggs – Used in binding the mixture
• Potential cross-contact – Peanuts or other nuts if fried in shared oil or prepared in facilities handling nuts (though not explicitly added here)

Always verify ingredient labels and consider alternative binding agents if you have specific allergies or sensitivities.

Dietary Preference

This recipe is naturally pescatarian and can be adapted for gluten-free diets by ensuring that potatoes are gluten-free and that frying oil is free from gluten contamination. It is not suitable for vegans or vegetarians due to the presence of salted cod and eggs.

Course

This dish serves as an appetizer or snack, perfect for serving at gatherings, parties, or casual get-togethers. It can also be presented as part of a larger antipasto platter featuring cured meats, cheeses, and marinated vegetables.

Cuisine

Authentic Italian cuisine with regional influences from northern and central Italy, particularly from coastal regions where salted cod (“baccalà”) is a staple ingredient.

Ingredients

Instructions

Step 1: Desalting the Cod

Begin this recipe at least three days before you plan to serve the croquettes to ensure proper desalination of the salted cod. Proper desalting is crucial because it affects the final flavor and texture of the croquettes. To start, remove the salted cod from its packaging and place it under cold running water. This initial rinse is vital to wash away surface salt and impurities.

Once rinsed, transfer the cod to a large, shallow dish or a deep bowl filled with cold water. Cover the dish with plastic wrap or a lid, and place it in the refrigerator. During the desalting process, change the water 2-3 times daily—preferably every 8 hours—using fresh cold water each time. This process helps leach out excess salt gradually, preventing over-salting and preserving the delicate flavor of the cod.

Monitoring the desalting process is essential. Taste a small piece of the cod after two days to check its saltiness. If it remains too salty, continue the process. If it has reached the desired salt level—slightly salty but not overpowering—proceed to rinse it one last time under cold water and set aside.

Step 2: Cooking the Cod and Potatoes

Once the cod has been thoroughly desalinated, drain it and rinse once more under cold running water to remove any residual salt or impurities. Then, prepare the potatoes. Peel the potatoes carefully using a sharp vegetable peeler or paring knife, removing all skin to ensure smooth texture in the mixture. Cut the potatoes into uniform chunks—about 1 to 2-inch pieces—to promote even cooking.

Fill a large pot with water, enough to submerge all the potato pieces completely. Add a pinch of salt to the water—remember, the potatoes will be seasoned further in the mixture—then bring to a rolling boil over medium-high heat. Once boiling, add the potato chunks and cook for approximately 30-40 minutes, or until the potatoes are very tender when pierced with a fork. Do not overcook; the potatoes should hold their shape but be soft enough to mash easily.

In parallel, prepare a separate pot for the cod. Fill it with cold water and bring to a gentle simmer. Gently place the desalted cod into the simmering water and cook for about 10 minutes. The goal is to cook the fish delicately without overcooking, which would cause it to become dry or flaky. Once cooked, carefully remove the cod with a slotted spoon and transfer to a plate to cool slightly.

Step 3: Preparing the Mixture

After the potatoes have finished cooking, drain them thoroughly in a colander or fine mesh strainer. Allow them to cool enough to handle comfortably, which usually takes around 10-15 minutes. Once cooled, peel the potatoes if any skin remains, and cut them into small chunks for easier processing.

Place the warm potatoes into a food processor or use an immersion blender to mash them into a smooth, fluffy consistency. If you prefer a chunkier texture, mash by hand with a potato masher, but ensure the mixture is homogeneous. Flake the cooled cod into small pieces using your fingers or a fork, taking care to remove any skin or bones. Add the flaked cod to the mashed potatoes.

Finely chop the white part of the spring onion (cipollotto fresco). To do this, slice the onion thinly lengthwise, then chop into tiny pieces. Incorporate the chopped spring onion into the potato and cod mixture, stirring well to distribute the flavors evenly.

Next, crack the eggs into the mixture and season with a pinch of fine salt and freshly ground black pepper. Be cautious with the salt; the cod might be salty, so taste the mixture before adding more salt. Use your hands or a large spoon to knead and mix everything thoroughly until you have a smooth, sticky, and homogeneous dough. The mixture should hold together well but remain soft enough to form into croquettes.

Step 4: Forming the Croquettes

Prepare a clean, flat surface or plate for shaping your croquettes. Using a small ice cream scoop, two spoons, or your hands, portion out the mixture into oval or quenelle-shaped forms. Each croquette should be about the size of a golf ball or slightly larger, depending on preference. To shape, scoop up the mixture and gently roll it between your hands or use a spoon to form an oval shape.

As you shape each croquette, place them on a parchment-lined tray or dish to prevent sticking. If the mixture becomes too sticky, dampen your hands slightly or lightly oil them to facilitate shaping. The key is to ensure the croquettes are uniform in size for even frying and presentation.

Step 5: Frying the Croquettes

Heat enough peanut oil in a deep frying pan or heavy-bottomed skillet to fully submerge the croquettes. The ideal frying temperature is around 170-180°C (340-355°F). Use a thermometer to monitor the oil temperature for precision, or test by dropping a small piece of bread or a tiny bit of mixture into the oil—if it sizzles and rises to the surface immediately, the oil is ready.

Carefully lower the croquettes into the hot oil using a slotted spoon or a spider skimmer, avoiding overcrowding the pan to prevent temperature drops. Fry in batches if necessary. Cook each batch for approximately 3-4 minutes per side, turning gently with a slotted spoon or tongs, until the croquettes are evenly golden brown and crispy on all sides.

Maintain the oil temperature throughout frying; if the temperature drops, the croquettes may become greasy, and if it rises too high, they risk burning. Once cooked, transfer the croquettes onto paper towels or a wire rack lined with paper towels to drain excess oil. Serve immediately while hot and crispy.

Preparation Tips

For optimal flavor, prepare the salted cod and potatoes a day ahead, refrigerate the mixture, and fry just before serving. This allows the flavors to meld and enhances the overall texture. When handling salted cod, always rinse and soak thoroughly to prevent an overly salty result. The desalting process is crucial and cannot be rushed; patience in this step guarantees a balanced, flavorful dish.

To achieve a more uniform shape and size, use an ice cream scoop or portioning tool. For extra crispiness, consider double-frying: fry the croquettes once until golden, remove, rest for a few minutes, then fry again briefly for that extra crunch.

Feel free to experiment with herbs—parsley, chives, or dill—mixed into the dough for additional flavor nuances. A touch of lemon zest can also brighten the dish, balancing the richness of the cod and potatoes.

Nutritional Information

Note: Nutritional values are approximate and can vary based on ingredient brands, frying method, and portion size.

Tips and Tricks

• Desalting duration: Patience is key. Rushing can result in overly salty croquettes, so plan ahead.
• Oil choice: Peanut oil provides a high smoke point and crispy texture but can be replaced with sunflower or canola oil if allergies are a concern.
• Shape consistency: Use a small ice cream scoop for uniform croquettes, ensuring even cooking and presentation.
• Flavor enhancement: Add chopped fresh herbs or a squeeze of lemon to the mixture for freshness.
• Freezing: Unfried croquettes freeze well. Shape and freeze on a baking sheet, then transfer to a zip-top bag. Fry directly from frozen, adding a minute or two to cooking time.

Add-ons

Enhance the dish with complementary toppings or dips:

• Fresh lemon wedges for squeezing over the croquettes
• Aioli or garlic mayonnaise for dipping
• Tomato or roasted red pepper sauce for a spicy kick
• Chopped fresh parsley or basil as a garnish

Side Dishes

Pair these croquettes with light, fresh sides to create a balanced meal:

• Mixed green salad with vinaigrette
• Marinated vegetables or antipasto platter
• Crusty Italian bread or baguette slices
• Light pasta salad with olive oil and herbs

Improvements

• Incorporate grated cheese such as Parmesan or Pecorino Romano into the mixture for added richness.
• Add chopped herbs like parsley, chives, or dill for a fresh flavor boost.
• Use sweet potatoes instead of regular potatoes for a different flavor profile and extra nutrients.
• Experiment with different frying oils for variations in texture and flavor.
• Shape the croquettes into different forms—balls, patties, or elongated ovals—for visual variety.

Save and Store

Cooked croquettes are best enjoyed immediately for maximum crispiness. However, if you need to store leftovers:

• Allow fried croquettes to cool completely on a paper towel-lined plate.
• Place them in an airtight container and refrigerate for up to 2 days.
• Reheat in a preheated oven at 180°C (350°F) for 10 minutes or until crispy. Avoid microwaving, as it can make them soggy.
• Uncooked, shaped croquettes can be frozen for up to 3 months. Fry directly from frozen, adjusting cooking time accordingly.

FAQ

Can I prepare the mixture in advance?

Yes, you can prepare and assemble the mixture a day ahead. Store it in an airtight container in the refrigerator. Bring it to room temperature before shaping and frying for the best results.

Is frying necessary, or can I bake the croquettes?

Frying provides the authentic crispy exterior that makes these croquettes special. Baking is an alternative but will result in a less crispy texture. To bake, preheat the oven to 200°C (390°F), place croquettes on a parchment-lined baking sheet, brush lightly with oil, and bake for 20-25 minutes, turning halfway through.

What if I don’t have salted cod?

Fresh cod can be used, but it should be cooked and flaked similarly. The flavor profile will differ slightly, and you can season it with a pinch of salt if needed.

Are there vegetarian options?

Substitute salted cod with cooked, flaked mushrooms or seasoned tofu for a vegetarian version. Adjust seasoning accordingly.

Conclusion

The art of crafting authentic Baccalà and Potato Croquettes lies in patience and attention to detail—from the desalting process to frying—to achieve a dish that embodies the heart of Italian comfort food. These croquettes serve as a versatile appetizer that can elevate any gathering or casual meal, impressing friends and family with their rich, savory flavor and irresistible crunch. Remember, the secret is in the quality of ingredients and the care taken during each step. Once mastered, this recipe offers endless opportunities for customization and innovation, making it a valuable addition to your culinary repertoire.

For more delicious recipes and culinary tips, explore Love With Recipes, your trusted platform for authentic and creative home-cooked dishes.

References

• Traditional Italian culinary techniques sourced from “La Cucina Italiana.”
• Modern adaptations and tips from “The Silver Spoon” cookbook and Italian gastronomic guides.