Frittelle di Neonata The Best 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.

Course Appetizer

Cuisine Italian

Keyword fish fritter, seafood fritter, whitebait fritter

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 274kcal

Author Laura Tobin

Equipment

Ingredients

17.6 oz whitebait fish
1 egg
1.5 cups flour
1 tablespoon freshly chopped parsley
1 teaspoon lemon zest
1 pinch salt
vegetable oil for frying

US Customary - Metric

Instructions

Rinse and chop the parsley
1 tablespoon freshly chopped parsley
In a large bowl, combine the egg and the flour. Gradually add enough water until the batter is fluid but remains thick.
1 egg, 1.5 cups flour
Add to the fritter mixture the freshly chopped parsley, the lemon zest and season with salt and pepper
1 teaspoon lemon zest, 1 pinch salt
Rinse the whitebait thoroughly under cold water and drain well.
17.6 oz whitebait fish
Fold the whitebait into the batter until well coated.
Heat a generous amount of oil in a large frying pan over medium heat, ensuring it's about two fingers deep for a shallow fry.
vegetable oil for frying
Carefully drop two tablespoonfuls of the whitebait batter into the hot oil to form each fritter.
Fry the fritters until they are golden brown on both sides, flipping once to ensure even cooking.
Once cooked, remove the fritters and let them drain on paper towels to remove excess oil.
Serve the warm fritters on a bed of lettuce leaves, accompanied by lemon wedges for squeezing over the top.

Video

Notes

Add water gradually to the batter until it is fluid but remains thick, considering that the whitebait will contribute additional moisture

Nutrition