Whitebait fritters

dispose of
 
400 g of whitebait
100 g flour
150 g of carbonated water
2 eggs
1 bunch of parsley
extra virgin olive oil
salt

procedure

Finely chop the parsley washed and stripped of stems. In a bowl place the flour, the sparkling water, two tablespoons of oil, egg yolks, a pinch of salt and the chopped parsley. Let the batter rest, then add the whitebait after washing and the two egg whites. In a large pan, place the mixture in spoonfuls into the hot oil. When the pancakes will be golden and crisp, collect them with a slotted spoon and place them on a paper towel. Serve hot.