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© Meredith Corporation. All rights reserved. Used with permission.
Combine ricotta, Romano, fresh breadcrumbs, parsley, 1 egg, lemon zest and 1/4 teaspoon each salt and pepper in a medium bowl.
Rinse sardines and pat dry. Season the insides with the remaining 1/4 teaspoon each salt and pepper. Stuff each sardine with about 2 teaspoons of the cheese mixture.
Place flour in one shallow dish, the remaining 2 eggs (lightly beaten) in a second shallow dish and panko in a third dish. Dip the sardines in the flour, then the egg, then the panko.
Heat oil in a large cast-iron skillet over medium-high heat until shimmering but not smoking. Fry the sardines, in batches, until golden brown, 2 to 4 minutes per side, reducing the heat as needed. Serve immediately, with lemon wedges.