Anchovy fritters

Anchovy fritters

Title in Greek: 
Recipes Categories: 
Preparation Time: 
40 minutes

2 1/4 lb (l kg) fresh anchovies
1 slices day-old bread, crusts removed
1 cup (l large) grated onion
4 garlic cloves, very finely chopped
2 eggs, lightly beaten
1 large tomato, peeled and chopped 
1 teaspoon dried oregano 
Half cup (25 g/l oz) finely chopped fresh mint 
1 tablespoon dried mint
3 tablespoons olive oil
1 tablespoon red wine vinegar 
2-3 tablespoons all-purpose (plain) flour
Vegetable oil, for frying 
Garlic sauce, to serve

Cooking Time: 
30 minutes
Cooking Directions: 

- Pinch the head of a fish between your thumb and forefinger and pull it off—the guts should come away with it. 
- Cut off the tail, pinch all along the top edge of the fish, and pull out the backbone—it should come away easily. 
- Repeat with all the remaining fish. 
- Rinse well, drain, and finely chop with a sharp knife. Tear the bread into small pieces, put it into a bowl, and add water to cover. 
- Let soak for 20 minutes, then squeeze dry. Combine the fish, bread, onion, garlic, eggs, tomato, oregano, mint, olive oil, and vinegar in a bowl and season with salt and pepper. 
- Gradually stir in enough flour to make a thick batter. 
- Pour vegetable oil into a skillet or frying pan to the depth of about an inch (2.5 cm) and heat. 
- Add spoonfuls of the batter, in batches, and cook over medium heat until golden brown on both sides. Drain on paper towels. 
- Serve the fritters hot with Garlic sauce.

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