Canned Sardine Fritters: Fritelle Sarde

These are really good! Courtesy Mario Batali, 2003.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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.