Whitebait fritters. Whitebait fritters are perfect as an appetizer for a lunch or dinner with a seafood theme: Although they are good cold, my advice (which is generally valid for anything fried) is to enjoy them piping hot. Try them if you love the taste and smell of the sea.

They are made with newborn fish of sardines or anchovies.

These fritters have the flavor of the sea and bring back memories of summer. They are delicious, and I recommend trying them.

These little fish are generally found in summer, but if desired, we can enjoy them in winter too. They are hard to find. I find them frozen, and they are delicious.

They are also found frozen, so just thaw them, and they lend themselves fairly well to being used as desired.

It’s also a good idea to scoop the batter with a spoon so that the fritters are not too large and fry a few at a time so they cook evenly and do not remain raw inside.

Difficulty: Very Easy
Cost: Economical
Rest time: 2 Hours
Preparation time: 10 Minutes
Portions: 5 People
Cooking methods: Frying
Cuisine: Italian
Seasonality: Spring, Summer

108.89 Kcal

calories per serving

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Energy 108.89 (Kcal)
Carbohydrates 12.51 (g) of which sugars 0.47 (g)
Proteins 4.34 (g)
Fat 4.88 (g) of which saturated 0.99 (g)of which unsaturated 3.64 (g)
Fibers 0.61 (g)
Sodium 131.48 (mg)

Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Whitebait Fritters

12.35 oz all-purpose flour
1.27 cups sparkling water
8 g fresh brewer's yeast (half for dry)
Half teaspoon sugar
to taste salt
1 tablespoon Parmesan
6.35 oz blue fish (whitebait)
to taste chopped parsley
to taste peanut oil (for frying)

Tools

Bowl
Pan
Food Scale
Absorbent Paper
Skimmer

Steps for the Whitebait Fritters

First,
To prepare the Whitebait Fritters: place the whitebait in a strainer, rinse them under cold water, removing any impurities; let them drain.
In a bowl, prepare the batter by adding all the ingredients.
Add a bit of chopped parsley to the batter.
Incorporate the well-drained whitebait, mix everything, and let the batter rest, covered with a cloth and kept warm, for about two hours.
Once leavened, take a small pot with high edges and fill it halfway with frying oil.
As soon as the oil is nice and hot, take a spoonful of batter and drop it into the oil to form fritters, cooking them for 2/3 minutes per side.
Turn them over, and as soon as they turn golden, lift them from the oil and place them on a plate with absorbent paper.
Repeat the process for all the whitebait fritters until the batter is finished.
Serve hot at the table.
Enjoy your meal.

Notes

Given the characteristics, the fishing is strictly regulated both in terms of methods (the use of very particular nets) and the periods and times when fishing is allowed. Between anchovies and sardines, the egg-laying period changes, so anchovy whitebait is found in late summer and sardine whitebait in spring (but it varies from year to year depending on the climate), it remains a product that can be found in trade or at restaurants for no more than 90 days a year.