Elver Fritters

Name: Elver Fritters (Frittelle di Cicerielli)
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper; Lemon wedges, to serve; Good olive oil for shallow-frying; Salt and freshly ground black pepper; 3 eggs, beaten; 1 tablespoon very finely chopped fresh parsley; 500 g (1 lb 2 oz) freshly caught baby sand eels; 3 tablespoons dried breadcrumbs

Frittelle di Cicerielli

Preparation info

Makes
20

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

Besides serving elvers (baby eels) as a salad, another way of eating them is as fritters. They make an excellent antipasto and are also good served with drinks. If you cannot get elvers, newborn anchovies or even prawns can be used instead.

Ingredients

500 g (1 lb 2 oz) freshly caught baby sand eels
3

Europe
Italy
Starter
Fish course
Pescatarian

Method

Wash the eels thoroughly, then drain well. Put them in a bowl with the breadcrumbs, eggs, parsley and some salt and pepper and mix together.

Heat plenty of olive oil in a frying pan. When it is very hot, add spoonfuls of the mixture and shallow-fry for only a couple of minutes, until crisp on both sides. Repeat until all the mixture is finished. Serve immediately, with lemon wedges.