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Anchovy Fritters

From Italian Cooking and Living, October/November 2003

Simple, salty and satisfying, this appetizer goes by the name crispeddi a lici.

  • 3/4 cup lukewarm water
  • 1 teaspoon instant yeast
  • 1 teaspoon extra-virgin olive oil, plus extra
  • 1 teaspoon salt
  • 1 3/4 cups flour, plus extra
  • olive oil for frying
  • 4 ounces anchovy fillets packed in salt, rinsed and cut into 1/2-inch pieces

In a large bowl, combine the water, yeast, olive oil and salt. Stir until the yeast dissolves, and add the flour. Mix until the dough comes together. Turn out onto a floured work surface, and knead until smooth. Transfer to a lightly oiled bowl, cover, and let rise in a warm place for 4 to 5 hours. Do not punch it down.

When the dough has risen, warm 2 inches of olive oil in a high-sided skillet or a deep fryer until it reaches 350. Oil your hands, and pinch off tablespoon-sized pieces of dough. Stretch the dough, and place a piece of anchovy in the center. Pinch the dough around the anchovy to seal it in. Carefully lower the pieces into the hot oil. Fry until golden, and using a slotted spoon, remove from the oil, and place on paper towels to drain before serving. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana