Anchovy Fritters: Alici In Polpette


  • 2 pounds whole anchovy fillets, "Alici Marinati"
  • 2 eggs
  • 1 tablespoon fresh torn large bread cubes, lightly toasted
  • 3 tablespoons freshly grated Peocrino Romano, plus extra for garnish
  • 2 1/2 tablespoons raisins
  • 2 1/2 tablespoons pine nuts, toasted
  • 1 garlic clove, sliced
  • 1 bunch fresh parsley, leaves roughly chopped
  • 3 medium-sized boiled old russet potatoes, peeled and mashed
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil, for frying
  • Flour, for dredging
  • 2 sliced lemons, for garnish


Food Network Invites You To Try This Anchovy Fritters: Alici In Polpette Recipe From Mario Batali.

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