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Salt Cod Fritters

Salt cod fritters, crispy outside and soft inside, made with baccalà, flour and yeast: a taste of Neapolitan tradition.
Recipe Salt Cod Fritters
  • Difficulty Medium
  • Preparation 5 minutes
  • Cooking 10 minutes
  • Servings for 4 people

Picture yourself gathered around a table as the inviting aroma of freshly made salt cod pizzelle fills the air, a promise of good times together. In this recipe for Neapolitan salt cod zeppoline you will find all the magic of an appetizer with a soft heart and a golden crunch, perfect for any special occasion or for turning a simple dinner with friends into something memorable. Here is how to make salt cod fritters: starting from simple, wholesome ingredients like flour, water, yeast and tender pieces of baccalà (salt cod), you will get a surprising result even without eggs, for light but flavorful eggless salt cod fritters.

Making crispy salt cod fritters is a true family ritual, especially during the holidays such as Christmas Eve, but any moment can become special with this fried salt cod appetizer that will make everyone’s mouth water. Want to know how to fry salt cod the best way? The key is a soft batter and well-heated oil, so every bite is a perfect balance of fragrant crust and tender center. If you prefer a lighter version, be sure to try baked salt cod fritters, just as tasty and ideal for anyone who loves authentic flavors but still wants something light.

If you are looking for new ideas for your aperitivo, these fluffy salt cod fritters are perfect served alongside other fish recipes such as the classic Fried Salt Cod, tasty Cod Fish Balls or Batter-Fried Cod. Also take a look at the recipes for Fried Calamari and Fried Anchovies to fill your table with the flavors of the sea. Now discover all the ingredients for fried salt cod zeppoline and let yourself be won over by this timeless fish fritter recipe, which celebrates the simplicity and goodness of old-fashioned dishes.

Ingredients for 4 people

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Method

  1. To make the salt cod fritters, start with the batter. In a bowl, mix the flour with the active dry yeast and a teaspoon of sugar.
  2. Gradually add the water and whisk until you get a smooth, creamy, slightly thick batter.
    Salt Cod Fritters, step 2: whisking the water into the flour and yeast batter
  3. Cover the bowl with plastic wrap or a kitchen towel and let it rise for about 2 hours, until the batter has doubled in volume.
    Salt Cod Fritters, step 3: the batter risen and doubled in the covered bowl
  4. Meanwhile, boil the desalted salt cod in a pot of water for 10-15 minutes, drain it and let it cool. Remove the skin and any bones, then break it into small pieces.
    Salt Cod Fritters, step 4: boiled salt cod broken into small pieces
  5. Once the batter is ready, add the pieces of salt cod and mix with your hands, seasoning with salt and pepper.
    Salt Cod Fritters, step 5: pieces of salt cod mixed into the batter
  6. Heat plenty of peanut oil in a deep pot. Using two oiled spoons, shape small portions of batter and drop them into the hot oil.
  7. Fry the fritters a few at a time until puffed and golden on all sides. Drain them on paper towels to remove the excess oil.
    Salt Cod Fritters, step 7: fritters frying in hot oil until puffed and golden
  8. Serve them hot, freshly fried, to fully enjoy the fragrance and crunch typical of Neapolitan zeppoline. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can replace part of the salt cod with other white fish such as cod or hake. An alternative version adds cubes of boiled potato to the batter to make the zeppoline even softer. If you prefer to avoid fish, try the vegetarian variation with boiled and finely chopped zucchini or cauliflower.

Tips

For perfect frying, keep the oil at a steady temperature (about 170 °C (340 °F)). If you want a bolder flavor, you can add chopped parsley or a pinch of chili pepper to the batter. Serve them with a squeeze of lemon or a light yogurt and garlic sauce for a modern touch.

Storage

Salt cod fritters are best freshly made. If you have leftovers, you can keep them in the fridge for 1 day and warm them briefly in the oven before serving, although they will lose some of their crispness.

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