Cod and Cauliflower Fritters

Name: Cod and Cauliflower Fritters
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 50
Ingredients: Water 2 ¾ cups; Type 00 flour 4.8 cups; Fresh brewer's yeast (about 5 grams if dehydrated) 0.7 oz; Fine salt 1 ¾ tsp; Sugar 2 ½ tsp; Codfish already desalted 1.4 lbs; Cauliflower 1.7 lbs; Peanut seed oil to taste; Fine salt to taste; Black pepper to taste; Parsley to taste

it fr es de br

Calories per serving

Lactose Free

Energy Kcal 86
Carbohydrates g 9.7
of which sugars g 0.7
Protein g 4.4
Fats g 3.2
of which saturated fat g 0.62
Fiber g 0.6
Cholesterol mg 6
Sodium mg 358

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Makes: 50 pieces
Cost: High

PRESENTATION

When it comes to celebrating the holidays in Campania, Southern Italy, baccalà and cauliflower fritters are an absolute must-have on the Neapolitan table. As Christmas Eve or New Year’s Eve rolls around, folks in Naples get all set to enjoy these traditional treats. They go right alongside other festive favorites like pizza with escarole or insalata di rinforzo. Each family has its own twist—no question. But the classic method? It involves a yeasty batter mixed with either flaky, tender pieces of salted cod or soft blanched cauliflower. Really, really good.

The result is two varieties of crispy, golden zeppole that capture the region’s talent for turning simple ingredients into something delicious. After soaking for hours, the cod gets rich and a bit salty, while the cauliflower turns mellow and slightly sweet after a quick boil. These fritters are more than just a snack—they’re a slice of Campanian history. Passed down by nonnas who knew how to make the most of pantry staples. Crafting dishes everyone would eagerly reach for at the dinner table.

On holiday mornings, families gather to prepare these baccalà and cauliflower fritters. Dipping their hands in flour and working together to fry batches until they’re golden and crunchy. And here's the thing: you’ll hear tales about old relatives insisting their recipe makes the fluffiest traditional Italian fritters, or how someone always sneaks the first steaming hot bite. Pretty much.

What’s really great about this fried cod and cauliflower recipe is how it seamlessly fits into the Campanian tradition of having fish on Christmas Eve, alongside spaghetti alle vongole and a spread of sweet delights like struffoli. Some families put their own twist on the mix—maybe add a sprinkle of parsley or a squeeze of lemon for a tangy kick—but the essentials stay the same. Simple, honest ingredients, fried up for a warm and festive atmosphere. Every bite takes you back to a bustling kitchen filled with laughter, as the crispy fritters sizzle away, and everyone eagerly reaches for just one more before dessert arrives. This cherished tradition is a flavorful reminder of how food really brings loved ones together, creating memories that last well beyond the holidays. For real.

Preparation of the batter

To prepare the cod and cauliflower fritters, the first thing to do is to handle the batter. In a jug, pour the water at room temperature, add the salt 1, the sugar 2, and then dissolve the yeast 3

using a teaspoon 4. Pour everything bit by bit into a bowl where you've placed the flour and mix with a wooden spoon (5 and 6).

Achieve a smooth batter without lumps 7. Divide into two bowls, cover with plastic wrap 8, and let rise in a warm place in the kitchen for a couple of hours or until it doubles in volume 9, meanwhile, handle the cauliflower and cod.

For cauliflower fritters

In the meantime, handle the cauliflower. Remove the outer leaves and the central part using a paring knife 10. Rinse the florets well and then plunge them into a pot full of boiling salted water 11. Boil them for 10 minutes and then drain them, softened but still crunchy, in a bowl 12.

Coarsely mash with a fork 13 and let them cool completely before dipping them into the leavened batter 14. Mix, trying not to deflate the dough too much 15.

Dip a spoon in the seed oil 16 and then cook 5-6 spoonfuls of batter by dropping them into a pan with a couple of inches of hot (not boiling) seed oil 17. Occasionally drizzle the fritters with the hot oil on the surface of those not ready to be turned 18.

After 3-4 minutes, turn them and continue cooking for another 2-3 minutes 19. When they are golden on both sides, drain the fritters on absorbent paper 20 and continue cooking all the others 21.

For cod fritters

Finally, move on to preparing the fritters with cod: we used already desalted cod, alternatively, just soak it in water for 3 days, changing it every 12 hours. Cut the fish into pieces and boil it for 15 minutes in unsalted water 22. Drain the pieces and then remove the skin 23 and any bones, detaching them with tweezers 24.

Flake the cod with a fork 25 and then dip it into the leavened batter 26. Mix, being careful not to deflate the mixture too much 27.

In a pan with a couple of inches of hot, not boiling oil, cook a few spoonfuls of batter at a time 28. Drizzle the surface not in the oil by collecting the latter with a spoon and cook for 3-4 minutes. Then turn and continue cooking for another 2-3 minutes 29. Gradually drain on absorbent paper and continue cooking the cod and cauliflower fritters 30.

Storage

Once cooked, the cod and cauliflower fritters can be stored for 1-2 days in the refrigerator; keep them in an airtight container and reheat them as needed.
If you prefer, you can also freeze them when cooked and reheat them in the oven for a few moments before consuming them.
The batter cannot be prepared too far in advance unless by reducing the amount of yeast.
Cod and cauliflower can also be prepared the day before, storing them in the refrigerator.

Tip

The traditional cooking of cod and cauliflower fritters is done in shallow oil. This way, they will be very tasty, soft, and golden. Alternatively, you can proceed with deep frying, which will ensure a crunchy and drier fry!

For the translation of some texts, artificial intelligence tools may have been used.