Sardine Fritters From Molto Mario Food

SARDINE FRITTERS FROM MOLTO MARIO

Sardine Fritters from Molto Mario image

I know these sound weird but when I was in Spain, we ate something similar that was out of this world. I can't wait to try them!

Provided by KathyP53

Categories European

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

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 breadcrumb
1 tablespoon grated caciocavallo (a firm mozarella-like cheese)
extra virgin olive oil
fresh ground black pepper
lemon, halves

Steps:

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.

Nutrition Facts : Calories 180.1, Fat 8.6, SaturatedFat 1.5, Cholesterol 151, Sodium 409, Carbohydrate 7.1, Fiber 0.5, Sugar 0.8, Protein 17.4

CANNED SARDINE FRITTERS: FRITELLE SARDE

Canned Sardine Fritters: Fritelle Sarde image

Make and share this Canned Sardine Fritters: Fritelle Sarde recipe from Food.com.

Provided by Manami

Categories European

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

In a medium-size bowl combine, the canned sardines, eggse, garlic, parsley, pepperonchini, bread crumbs and cheese.
Using a wooden spoon stir lightly, so as not to mash mixture.
Set fish mixture aside.
Fill a deep pot no more than halfway full with olive oil.
Heat over medium flame until the temperature reaches 350°F.
The oil should remain at or around this temaperature 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.
Garnish with parsley and lemon halves.

Nutrition Facts : Calories 157.7, Fat 7.1, SaturatedFat 1.6, Cholesterol 125.7, Sodium 339.4, Carbohydrate 10.9, Fiber 1.5, Sugar 1.2, Protein 13.6

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