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.
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.