The countdown to Christmas Eve continues with a fresh twist on the one dish that must be served on the Feast of La Viglia—salted cod.
Indeed, this time honored Italian American tradition wouldn't be complete with out a little bakala.
But as anyone who knows, salted cod can sometimes be a tough pill to swallow.
Except of course when it comes encapsulated inside a deliciously sized silver dollar salted cod fritter.
1 pound dried salt cod
3 cups milk
4 medium potatoes
2 tablespoons of butter
1 sweet onion diced
2 garlic cloves, minced
1 bunch of fresh parsley, chopped
4 sprigs of green onion, chopped
1/4 cup of whipped cream cheese
2 large eggs
Freshly ground black pepper and sea salt, if needed
Vegetable oil, for frying
1. Starting Friday, soak the dried cod in cold water, changing the water several times to remove salt.
2. Rinse the cod one more time, before placing it in a large pot with 2 cups of milk, and enough water to completely immerse the cod.
3. Bring the cod to a boil, then lower the heat and allow the cod to simmer over a low heat for about 15 minutes.
4. In a separate pot, boil the potatoes and let cook for about 25 minutes or until soft.
5. Drain and rinse the cod, then place it in a large bowl, flaking the fish with your hands while carefully removing any skin and bone.
6. Drain, peel and mash potatoes, adding the green and sweet onions, cream cheese, 1 cup of milk and butter.
7. Combine the cod and potatoes, along with eggs then beat the mixture thoroughly.
8. Flatten cod mixture into silver dollar sized pancakes.
9. Freeze cod pancakes for at least a few hours.
10. Remove the cod pancakes from the freezer and deep fry in oil over high heat.