Lucy Waverman - Cheese and Anchovy Fritters

Home

Cheese and Anchovy Fritters

These fabulous fritters are easy to make, although they require deep frying. Serve a little spicy tomato sauce on the side for dipping if desired.

1½ cups all-purpose flour

½ cup cornmeal

½ teaspoon kosher salt

1½ cups club soda

12 anchovies, coarsely chopped

1 cup grated mozzarella

1 tablespoon chopped fresh oregano

Vegetable oil for deep frying

Freshly ground pepper to taste

Stir together flour, cornmeal, salt, club soda, anchovies, mozzarella and oregano to make batter.

Heat about 2 inches oil to 350 F. Using 1 tablespoon of batter for each fritter, fry for 2 minutes or until golden. Drain on paper towels. Makes about 20 fritters.

Follow Lucy on Twitter

Here is a list of Lucy's upcoming events:

October 13: Lucy will be in Kitchener for "What's Cooking, Good Looking?" a fundraiser for the local chapter of CHW, Canada's leading Jewish women's philanthropic organization. Join Lucy for a cooking demo, book signing and foodie conversation at 6:30pm. The Museum, 10 King St. W., doors open at 6pm. Advance tickets $45; at the door $50. For more info follow @chwwhatscooking on Twitter.

September 5-11: Lucy has been invited by the Canadian Embassy in Korea to represent Canada at the C-20, an event showcasing the international culture and cuisine of the G-20 countries, held in Seoul, Korea.

November 19-23: Lucy will be in Barbados attending its first ever "Food & Wine and Rum Festival" (in partnerships with Travel + Leisure and Food & Wine magazines). Cooking demonstrations will be presented by Canada's own, Ricardo Lavirree, as well as Tom Colicchio, Marcus Samuelsson and Ming Tsai.