Fried dough balls with saltfish are soft and delicious. How good are the fried dough balls! A traditional Apulian recipe that is never missing, especially on Christmas Eve! But they are so good and easy to prepare that I like to make them occasionally throughout the year, always a tasty idea for a special appetizer. The recipe I want to share with you today also includes plenty of pieces of saltfish, just like my Aunt Maria made every Christmas Eve. I also recommend you try the recipe for Saltfish with tomato and black olives. A simple dough to prepare, you just need a bowl and a fork, and once it’s risen, you simply drop spoonfuls into the hot oil and voilà, the magic happens… lots of soft balls to eat in one bite! I also recommend you try the recipe for Christmas Pizzettes and the recipe for Saltfish fried in batter. Let’s head to the kitchen and make the Saltfish Fried Dough Balls together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 255.67 (Kcal)
- Carbohydrates 23.49 (g) of which sugars 0.32 (g)
- Proteins 22.87 (g)
- Fat 8.09 (g) of which saturated 1.21 (g)of which unsaturated 6.02 (g)
- Fibers 4.21 (g)
- Sodium 2,246.49 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Fried Dough with Saltfish
- 1 1/5 cups water (lukewarm)
- 2 1/2 cups flour
- 2 tsp fresh yeast
- 10.6 oz desalted saltfish
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- 1 1/2 cups vegetable oil (for frying)
How to prepare Saltfish Fritters
Dissolve the fresh yeast in a bowl with the lukewarm water. Add the sifted flour and simply mix with a fork. Add a tablespoon of extra virgin olive oil and very little salt because the saltfish, even desalted, remains quite salty.
Mix well vigorously and for a long time. You should obtain a thick, smooth batter without lumps. Cover the bowl with plastic wrap and let the dough rise in a warm place away from drafts for about 3-4 hours.
While the dough is rising, prepare the saltfish. Remove the skin from the saltfish fillets by simply pulling it off. Then cut them into small pieces.
Take the risen dough and drop the pieces of saltfish into it. Mix to combine them with the dough. Heat plenty of vegetable oil in a small, deep pan.
Drop spoonfuls of the dough into the hot vegetable oil. Let them brown well on all sides. Remove them with a slotted spoon and let them dry on kitchen paper. And taste them while they’re still hot!
See you tomorrow with a new recipe, a hug, Loredana
Soak it in a container with fresh water, changing the water twice a day for 4 days. Finally, drain it well and store it for 1-2 days in the fridge in a container or freeze it.
Loredana’s Tips
The fried dough balls are delicious freshly fried, but if there are leftovers, you can store them in a container or bag and reheat them for a few minutes in the oven or microwave
Don’t miss the recipe for Pasta with saltfish
Don’t miss the recipe for Pasta with saltfish
