Baccala Meatballs: Polpette di Baccala
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.