Ingredients:
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 breadcrumbs
1 tablespoon grated caciocavallo ( a firm mozarella-like cheese)
extra virgin olive oil
fresh ground black pepper
lemons, halves
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.