Sardine Fritters

Sardine Fritters

Sardine Fritters. Fritters are a perfect snack or lunch option. This recipe uses sardines, which are considered brain food for their high omega 3 fatty acid content.

Sardine Fritters

Serves 4 (as a light lunch)


4 x 100g tins sardine fillets in oil, drained

2 cups fresh sourdough breadcrumbs

¾ cup smoked mozzarella, coarsely grated

½ tsp chilli flakes

1 tbsp lemon zest, finely grated

2 free-range eggs

½ cup flat-leaf parsley, roughly chopped

sea salt, to season

freshly ground black pepper, to season

3 litres extra-virgin olive oil, for deep-frying

finely grated pecorino, to serve

¼ cup flat-leaf parsley (extra), roughly chopped, to serve

lemon wedges, to serve



1 In a large bowl roughly mash sardine with a fork, leaving some chunks. Add breadcrumbs (fresh, not dried), mozzarella, chilli, lemon zest, eggs and parsley and mix well. Season with sea salt and pepper to taste.

2 Heat oil to 190C (use a thermometer) in a large heavy-based saucepan. Make barrel-shaped fritters from sardine mix 
(2 dessertspoons each) and gently drop into hot oil. Fry for 1 minute on each side. Fry fritters in batches without overcrowding the saucepan.

3 Remove fritters from oil and drain 
on kitchen paper. Serve immediately 
with pecorino, parsley (extra) and 
lemon wedges.


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