Fritters with Anchovies and Cheese 
or with Ricotta Cream  

(“Frittelle con Alici e Tuma o Crema di Ricotta”)
(“Crispeddi”) 

 

The Crispeddi are made stuffed with anchovies or with ricotta.
In
 Catania  in all the friggitorie, the local fast food restaurants make fritters in a salted version served as an appetizer or for a snack and in a sweet version with ricotta cream as a dessert.
The Crispeddi are shaped oblong when stuffed with anchovies and are aromatized either with dill, crushed fennel seeds or oregano.
When filled with ricotta, sugar, chocolate chips, candied diced fruits and spices, they are shaped round.
This is an easy recipe because the ingredients are few and preparing and assembling them is easy. Try both versions; it will be worth your efforts. 

  

Serves 8 to 10 

  

INGREDIENTS   

For the Dough 

· 2 lb. flour 

· 2 oz. yeast 

· 3 tablespoons of olive oil 

· ½ teaspoon of sugar 

· pinch of salt 

· Or buy 2 lb. of bread dough at your local Italian bakery 

 

For the Crispeddi with Anchovies Filling as an Appetizer 

· 10 salted anchovies, rinsed, filleted and chopped 

· 10 pieces of tuma or mozzarella in ½ inch cubes 

· a few sprigs of dill or chopped fennel seeds or oregano 

· salt and pepper 

 

For the Crispeddi with Ricotta Filling as a Dessert 

· 1 lb. ricotta 

· ¼ lb. sugar 

· 1 tablespoon chocolate chips 

· 1 tablespoon candied diced fruits 

· 2 drops of vanilla 

· zest of ½ orange 

· confectionary sugar for garnish 

 

For Frying
A large sauté pan with 1 to 2 inch of canola oil or 
your preferred oil for frying 

    

  

PREPARATION 

The Dough
In a bowl mix ½ cup of warm water and the yeast. Add the sugar, ½ cup of flour, mix until it is well blended and a soft dough is obtained. If it is too dry add some water, if too watery add flour. Set aside covered in a warm place. After 45 minutes to 1 hour combine risen dough with remaining flour add some lukewarm water, the oil, pinch of salt and knead to obtain an elastic dough, similar to the bread dough. Make a ball and cut across to allow to rise. Cover and store in a warm place until it doubles in size, 2 to 3 hours. 

The Crispeddi  
When dough is ready split it in 4 pieces. Take one piece at a time, knead it briefly and divide it into chunks the size of a small egg or a scoop of ice cream.
Form each piece into an oblong shape and use it to make the Crispeddi with anchovies or form it into a round shape for the Crispeddi with ricotta. 

For the Crispeddi with Anchovies and Cheese
Take a piece of the oblong dough flatten it, fill with 1 piece of cheese, a few pieces of anchovies, a pinch of your chosen herb, moisten the edge, seal and shape it like a miniature loaf of bread. Place filled Crispeddi on top of a clean kitchen towel lightly dusted with flour, cover and rest them in a warm place for 1 hour. 

For the Crispeddi with Ricotta 
Combine the ricotta, sugar, chocolate chips, candied fruits, vanilla and zest of ½ orange. If mixture is too watery add some of your preferred sponge cake or biscuits crumbled to absorb some moisture.  
  
Take a piece of the round dough flatten it, fill with a teaspoon of ricotta cream, moisten the edge, seal and shape like a bread roll. Place filled Crispeddi on top of a clean kitchen towel lightly dusted with flour, cover and rest in a warm place for 1 hour. 

For the Frying
For frying the Crispeddi use your preferred oil. We suggest canola, peanut or olive oil. Use a deep fryer or a large sauté pan.
Frying with a sauté pan, cover the bottom of it with 2 inches of oil and fry over a medium heat.
Heat oil at 350 degrees or until it is hot, but before it reaches the smoking point.
Very carefully lower the Crispeddi into the oil, a few at a time, turning them to fry on both sides until golden brown.
Using a slotted spoon, remove from oil and dry on paper towels. 

The Serving
The Crispeddi with anchovies are served sprinkled with salt and pepper.
The ricotta Crispeddi are served dusted with confectionary sugar.