Ingredients
- 2 cans good-quality oil-packed sardines, chopped
- 2 large eggs
- 2 cloves garlic, finely chopped
- 1/4 bunch parsley leaves, finely chopped plus extra, for garnish
- 1 to 2 tablespoons chopped pepperonchini
- 1/2 cup fresh bread crumbs
- 1 tablespoon grated caciocavallo cheese
- Extra-virgin olive oil, to fill a deep pot no more than halfway
- Freshly ground black pepper
- Lemon halves
Directions
In a medium-sized mixing bowl, combine the canned sardines, eggs, garlic, parsley, pepperonchini, bread crumbs and cheese. Using a wooden spoon stir lightly, not to mash mixture. Set fish mixture aside.
Fill a deep pot no more than halfway full with the olive oil. Heat over a medium flame until the temperature reaches 350 degrees F. The oil should remain at or around this temperature throughout the frying process. Using a spoon, make fritters into semi-balls. When the oil reaches temperature, gently drop the fish balls into the 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
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By Chef #1501872
on May 02, 2013
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"Fantastic!" was the dinner review. I've never been able to stomach canned sardines, but I've wanted to eat more of them: 1. they are supposed to be a sustainable fish, not over-fished 2. one of the highest foods naturally high in Vit D.
Gave this a try, figuring they could always be eaten by the b.f. who likes canned sardines. Made a few changes: 1. did NOT deep fry, thought they did well with just a skim of olive oil in the pan and med temp with a lid on. 2. use romano cheese, coarsely grated instead 3. served over lettuce (discovered had no other ingredients for a salad with a homemade tartar sauce.
They were:
tasty, but not overly fishy tasting, fresh, likely because of the fresh parsley, light, because I didn't deep fry.
Made 6 small, which was a good meal for two with no sides. I might think about baking next time, but we'll see. Will definitely be a "go to" recipe, esp because ingredients often likely on hand.
By zuzu1_1999_12972885
Westfield, 53
on July 02, 2010
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I just made this and gave it to my 9 year old and his friend for lunch. They yummied them up agued over the last one!
By bigkeeya
Las Vegas, NV
on March 28, 2009
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I'm not normally a fan of sardines. However, I found a couple of cans in my pantry and needed something to do with them. This recipe was quite tastey. I'd recommend it.
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