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Sardine Fritters
serves 4-6
This recipe is adapted from one by Mario Batali. Batali swears by extra virgin olive oil for frying, but light olive or vegetable oil will do fine. For the bread crumbs, just pulse a couple of pieces of good quality bread in a food processor.
2 cans oil-packed sardines, chopped
2 eggs
2 cloves garlic, minced
1/2 cup chopped fresh parsley
2 tablespoons chopped pickled peppers
1/2 cup fresh bread crumbs
1 tablespoon grated pecorino
1/2 teaspoon freshly ground black pepper
1 lemon, cut into 4-6 wedges
prep: 10 minutes
total: 30 minutes
heavy pot for frying
frying thermometer
large bowl
spider or slotted spoon
wire rack
1. Fill a heavy pot no more than halfway up the sides with olive oil. Heat the oil to 350F over medium-high heat. Adjust the heat throughout the cooking process to maintain 350F.
2. Meanwhile, combine everything but the lemon wedges in a large bowl, and stir just until combined. Don't overwork the batter or it will be tough.
3. When the oil reaches 350F, form the batter into golfball-size fritters with a spoon. Fry about 4 at a time, turning occasionally, until they're golden brown and crisp, 2-4 minutes each. Drain the fritters on a paper towel-lined plate or wire rack.
4. Serve with the lemon wedges.
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