Frittelle di Bianchetti (Nunnata)
Type of Dish: Appetizers, Sides, Small Plates
- 2 egg whites
- Sea salt
- 1/2 clove garlic, finely chopped
- 1 tbsp. parsley, finely chopped
- 1 tbsp. chives, finely chopped
- 1 tbsp. fresh Pecorino, coarsely grated
- 1 tbsp. fresh bread crumbs or panko Grapeseed or olive oil
- 1 cup fresh bianchetti (little larval offspring (or neonata) of the pesce azzurro category (anchovies, sardines, mackerel, and the like)
In a large bowl, gently beat the egg whites together with a pinch of salt until they start to turn foamy. Whisk in the garlic, herbs, pecorino, and bread crumbs.
(1) Add the bianchetti and gently stir to combine, making sure not to break the fish. (If the mixture appears a little watery, add more bread crumbs.) Coat the bottom of a large nonstick sauté pan with approximately a ½-to-¾-inch layer of oil. Heat oil until very hot, between 325 and 340 degrees, but do not allow it to smoke.
(2) Using a tablespoon, scoop the frittelle mixture into loosely formed balls and add to the hot oil, taking care not to overcrowd the pan. Cook for 2 to 3 minutes on each side, until golden brown.
(3) Place on paper towels to absorb excess oil, season to taste, and serve as is or with a spicy marinara sauce.