Chef Chuck's Fried Cod Fish Balls

Polpette di Pesce e Patate


Fried cod fish balls are a different kind of appetizer. Bite into these fish balls to find a mixture of cod, potatoes, garlic and parsley. Fried in olive oil gives these fish balls a delightful golden brown outer shell. If you can't find cod any meaty white fish would work. Serve with lemon wedges or even a marinara sauce.

Fried Cod Fish Balls


1 pound cod fish
3 potatoes
2 tablespoons flour
1 egg
3 garlic cloves, minced
1 tablespoon fresh parsley
salt and pepper to taste
1/2 cup Italian breadcrumbs
1 lemon
olive oil for frying


Peel and cut potatoes into large chunks, boil in salted water till fork tender, mash with a fork. Steam cod for 5 minutes, flake with a fork. Saute garlic with a little bit of olive oil for a minute. In a bowl combine potatoes, fish, garlic, flour, egg, parsley, salt and pepper. Cover and refrigerate for 30 minutes. Form small balls, and roll in breadcrumbs. Heat olive oil in a small frying pan, brown 3 or 4 at a time, drain on paper towels and salt them. Drizzle with olive oil and serve with lemon wedges. Makes about 18.

Chef Chuck Fried Spinach Balls

Palline di Spinaci Fritti

Fried spinach balls are a wonderful appetizer, creamy and crunchy, full of flavors. Fresh spinach from the garden, the best ricotta you can purchase, parmigiano cheese from Italy and pungent garlic, all these ingredients together are quite tasty.

Fried Spinach Balls
5 cups fresh spinach
3/4 cup ricotta cheese
1 cup parmigiano cheese, grated
2 garlic cloves, minced
2 eggs
1 cup panko breadcrumbs
salt and pepper to taste
light olive oil for frying


Wash and dry spinach leaves, chop and set aside. In a large bowl mix ricotta, parmigiano, garlic, 1 egg, 2 tablespoons breadcrumbs, salt and pepper. Add spinach and mix well, form in small balls. Dip in beaten egg then breadcrumbs. Heat oil to 350 degrees and fry 3 at at time till golden brown. Drain on cloth or paper towels, salt and serve.

Chef Chuck's Arancini

The word "arancini", in Italy, actually means little oranges! Arancini are an ancient treasure found all over Italy. These wonderful bundles of flavor have been around for over 1,000 years. Traditional arancini were made cone shaped, although I make mine into little balls. Enjoy as a tasty antipasto or snack.

Arancini are made with arborio rice do to its high starch content that releases slowly to make a cream risotto.

Ancient Arancini Recipe

1 cup arborio rice
4 cups stock (vegetable, beef, or chicken)
2 tablespoons olive oil
1/3 cup finely chopped onion
1 tablespoon butter
2 eggs
1/2 cup breadcrumbs
1/4 cup parmigiano reggiano
mozzarella cubes and pea's
vegetable oil for frying
salt and pepper to taste

Heat olive oil in a large saucepan over medium heat. Add onions and cook for about 2 minutes. Add rice and stir in for 3 minutes. Slowly add stock and about 1/3 cup at a time until all liquid is gone. This may take about 20-25 minutes. Stir in butter, salt, pepper, and cheese. At this time you can add any sort of fillers (I suggest using one or two of these: mozzarella, peas, proscuitto, cherry tomatoes, mushrooms, parsley, etc.) Transfer to a bowl and let cool for 5 minutes. Add 1 beaten egg. Form rice balls. You may press a small filling into the center. Coat with flour, shaking off any excess and then dip into beaten egg, followed by breadcrumbs. Heat oil for frying (350 degrees) and fry in small batches. Drain in paper towels and ENJOY!