Canned Sardine Fritters: Fritelle Sarde

Manami's Note:

These are really good! Courtesy Mario Batali, 2003.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 (4 ounce) cans sardines in oil, chopped
• 2 large eggs
• 2 garlic cloves, finely chopped
• 1/2 cup chopped parsley
• 2 tablespoons pepperoncini peppers
• 1/2 cup fresh breadcrumb
• 1 tablespoon caciocavallo cheese
• freshly ground coarse black pepper
• fresh parsley, chopped fine garnish
• 2 lemons, juice of
• 1 lemon, halved to garnish
• extra virgin olive oil, deep frying

Directions:

1. In a medium-size bowl combine, the canned sardines, eggse, garlic, parsley, pepperonchini, bread crumbs and cheese.
2. Using a wooden spoon stir lightly, so as not to mash mixture.
3. Set fish mixture aside.
4. Fill a deep pot no more than halfway full with olive oil.
5. Heat over medium flame until the temperature reaches 350°F.
6. The oil should remain at or around this temaperature throughout the frying process.
7. Using a spoon, make fritters into semi-balls.
8. When the oil reaches temperature, gently drop the fish balls into the hot oil.
9. BE CAREFUL NOT TO SPLATTER THE OIL.
10. Fry each fritter to a golden brown, about 2 minutes.
11. Carefully remove the cooked fritters with a slotted spoon and reserve on a serving dish.
12. Repeat until all of the fish mixture has been used.
13. These fritters are best served hot with a squeeze of fresh lemon juice.
14. Garnish with parsley and lemon halves.