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

In a large bowl, combine the baccala, bread crumbs, eggs, garlic, parsley, salt, and pepper, and mix well but do not over-mix. Refrigerate for 30 minutes, and then form the mixture into 1-inch balls.

In a tall-sided pot, heat the olive oil to 375 degrees F.

Add a few balls at a time to the hot oil and cook until uniformly golden brown, about 5 minutes. Drain on paper towels and serve with the lemon wedges alongside.

Yield: 6 servings
Total cooking time: 15 minutes
Prep time: 15 minutes
Non-cooking time: 2 days, 30 minutes
Difficulty level: easy