Baccala Balls - Polpette di Baccala

source	CookingWithNonna
categories	holiday, appetizer, italian, seafood
yield	24
prep time	30 mins
total time	3 days

INGREDIENTS

[For the Baccala Balls]

1 ½ lbs Baccala`, soaked for 48 hours in cold water which should be changes several times.

7 oz boiled mashed potatoes

1 cup bread crumbs

2 slices of bread soaked in water or milk

1 Tbsp capers, chopped

2 eggs, beaten

½ cup flour for breading

1 tsp salt

pinch of pepper

2 cloves garlic, finely chopped

2 Tbsp parsley, finely chopped

[Sauce for Dipping]

sauce, olives, garlic, oregano and red pepper flakes.

INSTRUCTIONS

1. Boil the Baccala` for 15-20 mins. in unsalted water. Let it cool and remove all bones.

2. Mash the Baccala and mix with the boiled potatoes to create a soft, chuncky mix.

3. Mash the bread slices with your hands and ad to the mix.

4. Add 1 egg, garlic, capers, salt and pepper and mix well.

5. Create balls with the mix, roll them in the flour, wet them in the egg wash and then roll them in the bread crumbs until they are completely coated.

6. Fry all the balls in hot oil all until they are golden brown.

7. Serve with a Tomato dipping sauce.

NOTES

NUTRITION