Valeria Salerno, Siracusa
These little Sicilian snacks are eaten on market days or the saint’s day of a town or village. They are perfect to share among friends and are great with drinks to start an evening. For the non-seafood lovers you can stuff them with Ricotta cheese and sun-dried tomatoes, rolling them into little balls so you can tell them apart.
(Yield: 12+)
DOUGH:
2½ cups flour
1 cup water
2 teaspoons dry yeast
3 teaspoons salt
3 tablespoons extra-virgin olive oil
FILLING:
anchovies (rinsed and filleted)
1 tablespoon oregano finely chopped
canola oil
1. Pile flour on work surface and form a well. In well, add water, yeast, salt and oil. Mix until dough starts to pull away from your hands.
2.Knead dough until smooth ball is formed (approx. 5 minutes).
3.Cover and place in draft-free spot, allowing 1 hour to rise.
4.Take piece of dough and flatten oblong. Fill centre with an anchovy and a pinch of oregano. Fold sides and ends. Pinch down to seal.
5.Set fritters on clean towel and cover, allowing ½ hour to rise.
6.Warm saucepan with 2 inches of canola oil over medium heat and fry a few crispeddi at a time.
7.When golden, remove with spider and set onto plate with paper towels. Sprinkle with a little salt while still hot.
Serve alone or with your favourite dip.