Recipe Frittelle Di Bianchetti


1 lb. whitebait
4 tbs. olive oil
2 cups batter as in basic recipe
1 tbs. parsley, chopped
2 cloves garlic 2 tbs. white flour
2 tbs. olive oil
6 oz. water

For the Batter:
2 tbs. white flour
2 tbs. olive oil
6 oz. water
1 tbs. parsley

How to make Frittelle di Bianchetti:

Wash the whitebait and pat dry.

Prepare the batter: whisk the flour into the water quickly, so as not to form lumps, lying to a simmer and cook for 20 minutes. Then mix in the oil and salt and 1 tbs. parsley, remove from fire, and let cool.

Dip the fish into the batter and mix so that the batter covers it evenly. Heat the oil with the garlic. Remove garlic when brown. When oil is very hot, take a spoonful of the batter with the fish and fry until golden brown. Place on paper towels to rid of excess fat and serve very hot.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at