Frittelle di bacalhau

These traditional Italian fritters use salt cod as the star ingredient and couple it with a thick, leavened batter that is usually seasoned with parsley. When soaked in water or milk, the fish is either flaked and incorporated into the batter or cut into pieces that are later merely dipped in the mixture. Both versions are fried until golden and crispy and can be enjoyed as an appetizer or a light main course. The dish is usually associated with Liguria region and is traditionally enjoyed on Christmas Eve.