Baccala Meatballs: Polpette di Baccala

• 2 pounds baccala (salted cod), soaked for 48 hours in several changes of water, drained and chopped
• 1 cup bread crumbs
• 4 beaten eggs
• 2 cloves garlic, sliced
• 4 tablespoons finely chopped parsley
• Salt and freshly ground black pepper
• 2 quarts extra-virgin olive oil, for frying
• 2 lemons, cut into wedges

1. In a large bowl, combine the baccala, bread crumbs, eggs, garlic, parsley, salt, and pepper, and mix well but do not over-mix.
2. Refrigerate for 30 minutes, and then form the mixture into 1-inch balls.
3. In a tall-sided pot, heat the olive oil to 375 degrees F.
4. Add a few balls at a time to the hot oil and cook until uniformly golden brown, about 5 minutes.
5. Drain on paper towels and serve with the lemon wedges alongside.

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

Taken from www.foodnetwork.com/recipes/mario-batali/baccala-meatballs-polpette-di-baccala-recipe.html (may not work)