1 tablespoon torn bread cubes fresh lightly toasted
2 eggs
30 servings flour for dredging
1 bunch parsley fresh roughly chopped
1 garlic clove sliced
2 lemons sliced for garnish
30 servings olive oil for frying extra-virgin
2.5 tablespoons pinenuts toasted
2.5 tablespoons raisins
3 tablespoons peocrino romano freshly grated for garnish
3 medium old russet potatoes boiled peeled mashed
30 servings salt and pepper black freshly ground
Equipment
bowl
paper towels
pot
spatula
slotted spoon
Directions
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.
