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Prep 20 mins
Cook 20 mins
I know these sound weird but when I was in Spain, we ate something similar that was out of this world. I can't wait to try them!
- 2 (6 ounce) cans sardines, chopped (oil-packed)
- 2 large eggs
- 2 garlic cloves, finely chopped
- 1⁄4 bunch fresh parsley leaves, finely chopped plus extra for garnish
- 2 tablespoons chopped pepperoncini peppers
- 1⁄2 cup fresh breadcrumb
- 1 tablespoon grated caciocavallo (a firm mozarella-like cheese)
- extra virgin olive oil
- fresh ground black pepper
- lemon, halves
- In a medium-sized mixing bowl, combine sardines, eggs, garlic, parsley, pepperonchini, bread crumbs, and cheese. Using a wooden spoon, stir lightly, not to mash mixture. Set mixture aside.
- Fill deep pot no more than half way full with olive oil. Heat over medium heat until temperature reaches 350 degrees. Oil should remain at or around this temperature throughout frying process.
- Using a spoon, make fritters into fritter-sized semi-balls. When oil reaches temperature, gently drop balls of fish into hot oil. Be careful not to splatter the oil. Fry each fritter to a golden brown, about 2 minutes.
- Carefully remove the cooked fritters with a slotted spoon and reserve on a serving dish. Repeat until all of the fish mixture has been used. These fritters are best served hot with a squeeze of fresh lemon juice.
If you like fish, you will like these. These fritters are excellent. They are served as "tapas" in bars in Spain and also in restaurants.