Frittelle di Neonata Italian Whitebait Fritters Recipe

These whitebait fritters (frittelle di neonata, newborn), also called Rossetto (light red) are made with tiny fish known for their jelly creamy consistency and delicate flavour. It is a highly prized delicacy in Italian cuisine, especially when freshly caught. These small fries are transformed into delightful fritters mixed with egg, flour and parsely, embodying the essence of the sea with their subtle, refined taste. Typically served with a squeeze of fresh lemon juice they are a unique appetizer for a seafood dinner.

Jump to:

• What is Italian Neonata
• Ingredients
• Instructions
• How to serve them
• Storage
• More seafood delicacies
• Frittelle di Neonata The Best Whitebait Fritters Recipe

Growing up near the sea in Reggio Calabria, Frittelle di Neonata (whitebait fritters) were a seasonal treat we eagerly anticipated.

These tiny, delicate fish were a staple at our local pescheria, and this recipe captures the authentic flavors of my childhood.

My sister Gilda used to say, "Mom, this fritter is looking at me with thousands of eyes!" – a testament to how small and fresh these neonata are.

This recipe even holds a special place in the collection of my sister Rosa's father-in-law, known for his exceptional Italian entertaining.

Recipe	Region of origin	Historical context
Frittelle di Neonata	Calabria, Sicily	Reflects the importance of seafood in coastal Calabria and Sicily. Likely influenced by ancient fishing traditions from the Greek and Roman periods.

Rossetto Neonata, or whitebait, are tiny, slender fish known for their translucent and almost iridescent bodies, displaying a delicate silver hue.

They are no more than a few inches (6 centimeters) long and have a soft, fine texture and creamy consistency.

These fish are versatile in Italian cuisine, often lightly fried to achieve a crispy exterior while maintaining their tender insides, creating a savory and slightly crunchy fish cake.

Beyond frying, Rossetto Neonata can also be served boiled, seasoned with olive oil and lemon juice, or even used as a flavorful pasta sauce, offering a variety of culinary experiences.

Due to their delicate flavor and small size, they are considered a delicacy and come with a high price tag, reflecting their valued status in Italian gourmet cooking.

For other Italian seafood delicacies, you can find: spaghetti alle vongole, spaghetti with bottarga, linguini with black ink, fried calamari

What is Italian Neonata

Despite the common belief that Rossetto or Neonata whitebaits are young Red Mullets, studies since the 16th century have corrected this misconception.

JMF Réguis's work in 1882 identified them as Aphia minuta, adults within the Goby family (Transparent goby).

Despite their adult status, their small size and greyish-white appearance often lead to confusion with Bianchetti, which are actually the juvenile stages of Mediterranean blue fish such as sardines and anchovies.

These whitebait Rossetto are characterized by their elongated, slender bodies no larger than 2 in - 6 cm and large heads with pronounced mouths and eyes.

They typically inhabit surface waters but can dive to 80-100 m depths.

They thrive on plankton, mature sexually within a year, and after spawning between June and September, they complete their life cycle, marking them as annual fish.

Whitebait season peaks in the first winter months when they're found near the coast and fishing is permissible, whereas they retreat from the shoreline during the warmer months of July and August.

To conserve this species, regulations on Rossetto fishing in the Northern Adriatic were already implemented in the 17th century.

Fun fact: in the north of Italy, it is also called "uomo nudo," naked man.

Ingredients

• Fresh Whitebait Fish: Central to the recipe, these tiny fish bring a delicate sweetness and tender bite, embodying the dish's essence.
• Egg: Acts as a binder, merging the whitebait with other ingredients to maintain the fritters' shape while cooking and enriches the dish.
• Flour: Provides the fritters' structure, ensuring they crisp up when fried and form a golden exterior.
• Mineral Water: Adjusts the batter's consistency, ensuring it's light enough to coat the whitebait without making the fritters too heavy.
• Freshly Chopped Parsley: Adds freshness and an herbal note, enhancing the fritters' flavor and offering a splash of color.
• Lemon Zest: Brings a citrusy aroma and tanginess, lifting the whitebait's flavor and adding a light, refreshing element.
• Sea Salt and black pepper: Crucial for seasoning, it highlights the whitebait's flavors and the aromatic qualities of parsley and lemon zest.
• Olive Oil for Frying: The medium for frying, it achieves a crispy outer layer while keeping the inside moist and tender.
• Lemon Wedges for Serving: Offer a tangy, fresh complement to the fried fritters, enhancing their flavor and providing a juicy burst with each bite.

Instructions

NB: Consider that the whitebait will contribute additional moisture

How to serve them

Frittelle di neonata are the perfect appetizers for a seafood dinner party.

To serve the whitebait fritters in a manner that truly honors Italian culinary traditions, consider the following steps:

• Arrange a few crisp lettuce leaves on a serving platter to create a fresh, green bed for the fritters. This not only adds color and texture to the presentation but also provides a refreshing contrast to the warm, crispy fritters.
• Place the freshly fried whitebait fritters on top of the lettuce leaves. The warmth of the fritters will slightly wilt the lettuce, melding the flavors and textures together.
• Accompany the fritters with several lemon wedges. Encourage guests to add a squeeze of lemon over the fritters just before eating, adding a zesty, bright note that enhances the delicate flavors of the whitebait.
• You can also serve them with aioli, a rich and creamy garlic sauce; you can easily prepare your own aioli using mayonnaise as a base and adding minced garlic.

Serve immediately while the fritters are still warm to ensure the best texture and taste.

For a collection of fried seafood, you can also serve fried calamari and fried dough crispelle filled with anchovies

Storage

For storing whitebait fritters, follow these guidelines to maintain their quality:

Place the fritters in an airtight container to preserve their freshness when storing them in the fridge.

This helps to prevent them from absorbing other odors and maintains their texture.

To rejuvenate the fritters and bring back their crispness, reheat them in the oven just before serving.

This method helps to restore the exterior's crunch while keeping the interior tender.

While they retain a pleasing texture when cold, warming them slightly can enhance their flavor and texture, making them more enjoyable.

It's advisable not to freeze the fritters, as freezing can diminish their fresh flavor and alter the delicate texture of the whitebait, compromising the overall quality of the dish.

More seafood delicacies

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