Cooking Foods Italian Recipes – Fish Fritters (Frixoe De Gianchetti)

Find more details in my culinary books published by Amazon.com

 

 

 

 

 

 

 

The fresh small newborns from pesce azzurro (anchovies, sardines, etc.) are the best for many preparations in particular our frittelle!

 

 

 

 

 

 

 

 

If you cannot get the fresh one these frozen are also good, de-frozen in salty water (make it with fresh water and a generous bunch of marine salt).

 

 

 

 

 

 

 

 

 

After this use a colander to drip off the water, be careful these fishes are really delicate.

 

 

 

 

 

 

 

 

We are going to use one pound of fish, six eggs, 300 grams of grated cheese one spoon of butter and two or three spoons of extra virgin olive oil. 

 

 

 

 

 

 

 

 

 

Drop a bit of white pepper on the eggs.

 

 

 

 

 

 

 

 

Add two pinches of marine salt.

 

 

 

 

 

 

 

 

 

Before to stir you can add flavors you like.

 

 

 

 

 

 

 

 

 

I add chopped parsley and garlic.

 

 

 

 

 

 

Also I add two spoons of butter (I melt it with the fork).

 

 

 

 

 

 

 

 

 

 

Now I mix everything using a fork.

 

 

 

 

 

 

 

 

I am needing a spoon to do the next operation.   

 

 

 

 

 

 

 

 

I add the grated cheese (pecorino or parmesan seasoned cheese).

 

 

 

 

 

 

 

 

 

 

I mix well with the spoon.

 

 

 

 

 

 

 

 

 

I obtain a cream.

 

 

 

 

 

 

 

 

I add the fish: note that I did not cook the fish the color is due to they were frozen, the fresh ones are transparent o silvering.

 

 

 

 

 

 

 

 

I mix all together with kindness.

 

 

 

 

 

 

 

 

Check: it is good to fry; if it was too watery I add more cheese, if it was too solid I add one more egg.

 

 

 

 

 

 

 

 

Heat well an antiadherent fry pan, if it is a copper or inron pan you can use some extra virgin olive oil to fry.

 

 

 

 

 

 

 

 

 

Drop one full spoons a time, let cook on one side then turn it upsidedown and cook the other side.

 

 

 

 

 

 

 

 

 

 

Keep always the fire high but be careful to not burn the fritters.

 

 

 

 

 

 

 

 

 

 

Cook all the fritters, you can keep in the fridge for tomorrow the cooked fritters but not their raw cream (pasta).

 

 

 

 

 

 

 

 

 

You can dry the excess of oil using a towel.

 

 

 

 

 

 

 

 

 

 

Few other pictures follows.   

 

 

 

 

 

 

 

 

 

Cook well both sides.

 

 

 

 

 

 

 

 

 

 

 

Spread some marine salt on the top and serve.

 

Buon Appetito !!!

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Fish Fritters (Frixoe De Gianchetti)

Find more details in my culinary books published by Amazon.com