Recipe courtesy of Mario Batali
40 min
20 min
20 min
about 2 1/2 dozen fritters


  • 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


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.

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