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Anchovy Fritters |
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Serves: 12 (Crispeddi di Alici)Category: Pizzas and Turnovers Makes 12 fritters These little rolls stuffed with anchovies are a favorite all over southern Italy. Crispeddi is a Calabrian name; Sicilians call them fanfarichi or simply pasta fritta, "fried dough." My husband's Sicilian family always ate them on New Year's Eve, while other families enjoy them during Lent. 1 envelope (2 1/2 teaspoons) active dry yeast or teaspoons instant yeast 1 1/3 cups warm water (100° to 110°F) 3 1/2 cups (about) all-purpose unbleached flour 2 teaspoons salt 1 (2-ounce) can flat anchovy fillet, drained and patted dry 4 ounces (about) mozzarella cheese, cut into 1/2-inch thick strips Vegetable oil for frying Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1 Sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. 2 In a large bowl, combine 3 1/2 cups of flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes. 3 Oil a large bowl. Place the dough in the bowl, turning it once to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 hour. 4 Flatten the dough to eliminate the air bubbles. Cut the dough into 12 pieces. Place 1 piece on a lightly floured surface, keeping the remaining pieces covered. 5 Roll out the dough to a circle about 5 inches in diameter. Place a piece of anchovy and a piece of mozzarella in the center of the circle. Lift the edges of the dough and press them together around the filling, forming a point like a purse. Flatten the point, pressing out the air. Pinch the seam to seal it tightly. Repeat with the remaining ingredients. 6 Line a tray with paper towels. Pour enough oil to reach 1/2 inch in depth in a large heavy skillet. Heat the oil over medium heat. Add a few rolls at a time, placing them seam-side down. Fry the rolls, flattening them with the back of a spatula, until golden brown, about 2 minutes on each side. Drain on the paper towels. Sprinkle with salt. 7 Fry the remaining rolls in the same way. Let cool slightly before serving. NOTE: Be careful when you bite into them; the inside remains very hot while the outside cools. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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