Recipe courtesy of Mario Batali
Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
about 2 1/2 dozen fritters
Level:
Intermediate

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-sized boiled old russet potatoes, peeled and mashed
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil, for frying
  • Flour, for dredging
  • 2 sliced lemons, for garnish

Directions

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 F. 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Panelle (Chickpea Fritters)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Mfino Fritters

Recipe courtesy of Siba Mtongana

Anchovies, Ontona Style: Alici Ontona

Recipe courtesy of Mario Batali

Anchovy Bruschetta: Bruschetti di Alici

Recipe courtesy of Mario Batali

Polpette Di Acciughe: Anchovy Meatballs

Recipe courtesy of David Rocco

Tuna and Ricotta Fritters (Polpette di Tonno e Ricotta)

Recipe courtesy of Mario Batali

Polpette Napoletane

Recipe courtesy of Cecilia Bellelli

Polpette alla Cantinella

Recipe courtesy of Basilio Avitabile

Polpette Di Peppe

Recipe courtesy of David Rocco

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here