Anchovy Fritters - {Alici In Polpette}

By á-170456

Ingredients

• 2 pounds whole anchovy fillets "Alici Marinati"
• 2 eggs
• 1 tablespoon fresh torn large bread cubes lightly toasted
• 3 tablespoons freshly-grated Peocrino Romano plus
• extra for garnish
• 2 1/2 tablespoons raisins
• 2 1/2 tablespoons pine nuts toasted
• 1 garlic clove sliced
• 1 bunch fresh parsley leaves roughly
• chopped
• 3 medium boiled old russet potatoes peeled, mashed
• Salt to taste
• Freshly-ground black pepper to taste
• Extra-virgin olive oil for frying
• Flour for dredging
• 2 sliced lemons for garnish

Details

Servings 1

Preparation

Step 1

Roughly chop the anchovy fillets. In a medium-sized bowl, combine the eggs, bread, cheese, raisins, and pine nuts. Add the crushed garlic and parsley, the mashed potatoes and anchovy. Season, to taste, with salt and pepper. Using a large spoon, form the mixture into fritters about 2-inches in diameter. Dredge in flour.

Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 375 degrees. The oil should remain at or around this temperature throughout the cooking process.

Working in small batches of 6, carefully lift the anchovy balls and place them in the hot oil. Fry the fritters until golden brown. Using a slotted spoon or spatula, remove the finished fritters to a plate lined with paper towels. Drain on paper towels as they cook. Continue this process until all the fritters are cooked. Sprinkle with cheese and serve hot with sliced lemons for squeezing.

This recipe yields about 2 1/2 dozen fritters.