Canned Sardine Fritters: Fritelle Sarde

• 2 cans good-quality oil-packed sardines, chopped
• 2 large eggs
• 2 cloves garlic, finely chopped
• 1/4 bunch parsley leaves, finely chopped plus extra, for garnish
• 1 to 2 tablespoons chopped pepperonchini
• 1/2 cup fresh bread crumbs
• 1 tablespoon grated caciocavallo cheese
• Extra-virgin olive oil, to fill a deep pot no more than halfway
• Freshly ground black pepper
• Lemon halves

1. In a medium-sized mixing bowl, combine the canned sardines, eggs, garlic, parsley, pepperonchini, bread crumbs and cheese.
2. Using a wooden spoon stir lightly, not to mash mixture.
3. Set fish mixture aside.
4. Fill a deep pot no more than halfway full with the olive oil.
5. Heat over a medium flame until the temperature reaches 350 degrees F. The oil should remain at or around this temperature throughout the frying process.
6. Using a spoon, make fritters into semi-balls.
7. When the oil reaches temperature, gently drop the fish balls into the hot oil.
8. Be careful not to splatter the oil.
9. Fry each fritter to a golden brown, about 2 minutes.
10. Carefully remove the cooked fritters with a slotted spoon and reserve on a serving dish.
11. Repeat until all of the fish mixture has been used.
12. These fritters are best served hot with a squeeze of fresh lemon juice.

sardines, eggs, garlic, parsley, pepperonchini, bread crumbs, caciocavallo cheese, extravirgin olive oil, freshly ground black pepper, lemon halves

Taken from www.foodnetwork.com/recipes/mario-batali/canned-sardine-fritters-fritelle-sarde-recipe.html (may not work)