Baccala Meatballs (Polpette Di Baccala) Recipe

• 2 lb baccala (salted cod) soaked for 48 hrs in several changes of water, liquid removed and minced
• 1 c. bread crumbs
• 4 x beaten Large eggs
• 2 x cloves garlic cloves sliced
• 4 Tbsp. finely-minced parsley Salt to taste Freshly-grnd black pepper to taste
• 2 quart extra-virgin extra virgin olive oil for frying
• 2 x lemons cut into wedges

1. In a large bowl, combine the baccala, bread crumbs, Large eggs, garlic, parsley, salt, and pepper, and mix well but don't over-mix.
2. Chill for 30 min, and then form the mix into 1-inch balls.
3. In a tall-sided pot, heat the extra virgin olive oil to 375 degrees.
4. Add in a few balls at a time to the warm oil and cook till uniformly golden, about 5 min.
5. Drain on paper towels and serve with the lemon wedges alongside.
6. This recipe yields 6 servings.

baccala, bread crumbs, eggs, garlic, parsley salt, extravirgin, lemons

Taken from cookeatshare.com/recipes/baccala-meatballs-polpette-di-baccala-73082 (may not work)