Anchovy Fritters - {Alici In Polpette}

Recipe Ingredients

2 lbs	908g / 32oz	Whole anchovy fillets - "Alici Marinati"
2		Eggs
1 tablespoon	15ml	Fresh torn large bread cubes - lightly toasted
3 tablespoons	45ml	Freshly-grated Peocrino Romano - plus
		Extra for garnish
2 1/2 tablespoons	37ml	Raisins
2 1/2 tablespoons	37ml	Pine nuts - toasted
1		Garlic clove - sliced
1		Fresh parsley - leaves roughly
		Chopped
3		Boiled old russet potatoes - peeled, mashed (medium)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Extra-virgin olive oil - for frying
		Flour - for dredging
2		Sliced lemons - for garnish

Recipe Instructions

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.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F21) - from the TV FOOD NETWORK

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