Purpetti di Nunnata

Whitebait Fritters

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This is a delightful way of cooking whitebait, in the Sicilian tradition, using the freshest of ingredients.


  • 570 g ( lb) very fresh whitebait or similar tiny fish
  • a small fistful of fresh parsley


Wash the fish and dry it carefully. Mix the fish, parsley and garlic together in a bowl. Beat the eggs with a minimum amount of salt and pepper, then mix this into the fish. Stir together very carefully to make a thick mass.

Heat the oil in a large pan and fry the mixture in spoonfuls, making little piles. Scoop them out 3 or 4 at a time and serve at once without waiting for them all to