Cod fritters (frisceu di baccalà) for a perfect summer aperitivo

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Summer equals vacation, friends, simplicity, slowness.

Instead of the usual dinner, an aperitif in the garden or on the terrace with chilly wine, perhaps sparkling, and a few good things to nibble. Children running around and it doesn’t matter if for once they won’t eat as much or they will do it with their hands.

Time passes and it doesn’t matter. It will be the moonlight to remind you that it’s time to say goodbye.

Today I share a recipe suitable for those evenings, when you want to prepare just one good thing and  buy the rest (or ask friends to bring something). When you want to complete your dish, pull behind the kitchen door, join the others and forget about everything else.

Ligurian cod fritters (frisceu di baccalà)
Ligurian cod fritters (frisceu di baccalà)
Ligurian cod fritters (frisceu di baccalà)

A couple of tips:

If you want to serve a perfect aperitivo Italian Riviera style and prepare Cod fritters (frisceu di baccalà) your beverages must be a chilly Italian Riviera white wine. You can opt for a Vermentino or for a Pigato. If you live in Genoa or in the nearby you can also try an historic local wine such as Bianchetta Genovese.

Cod fritters, or friscéu di baccalà, are a great classic of Genoese street food. My recipe is designed to be served in small bites, which you can easily eat with your hands, even as an aperitif. In the fried food shops and typical restaurants of the city, on the other hand, you will find cod fritters in king size version that are worth a portion of fish (see picture below).

If you want to try them to take away in Genoa, I suggest you go and buy them from Friggitoria Carega, in Sottoripa, one of the oldest fryers in the city.

For a brief history on the use of cod fish in the Italian Riviera cuisine you can have a look at my post with the recipe of “Ligurian stockfish stew”.

Friggitoria Carega
Friggitoria Carega

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Ciao! I’m Enrica

a home cook, food researcher and experience curator born and bred in Liguria.
I study, tell, cook, share and teach Ligurian cuisine and the culture surrounding it.
Here we celebrate Liguria’s gastronomic diversity and richness through its recipes, producers, traditions and shops.

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