with Anchovies or Ricotta
(“Frittelle con Acciughe o Ricotta” – “Crispeddi”)
Crispeddi are made stuffed with anchovies or with ricotta.
in all the
friggitorie, the local fast food restaurants make those fritters in a salted version served as 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 aromatized with dill or crushed fennels seeds or
When filled with ricotta, sugar, chocolate chip, candied diced fruits and spices, are shaped round.
This is an easy recipe because the ingredients are few and to prepare and assemble them is easy. Try both versions,
it will be worth your efforts.
8 to 10
tablespoons of olive oil
teaspoon of sugar
buy 2 lb. of bread dough in your local Italian bakery and knead in 2 tablespoons of
the Crispeddi with Anchovies Filling
salted anchovies, rinsed, filleted and chopped
few sprigs of dill or some chopped fennel seeds or some oregano
the Crispeddi with Ricotta Filling
tablespoon chocolate chips
tablespoon candied diced fruits
drops of vanilla
zest of orange
sugar for garnish
large sauté pan with 1 to 2 inch of canola oil or
preferred oil for frying
In a bowl mix ½ cup of warm water and the yeast. Add the sugar, ½ cup of flour, mix it well and blend to obtain a
soft dough. Should it be 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, cut across to allow to rise, cover and
store in a warm place until it doubles in size, 2 to 3 hours.
When dough is ready split it in 4 pieces. Take one piece at a time, knead it briefly and divide into chunks the
size of a small egg or a scoop of ice cream.
Give to each piece the oblong shape of small bread to use for the crispeddi with anchovies and make it in a round
shape for the crispeddi with ricotta.
the Crispeddi with Anchovies
Take a piece of the oblong crispedda flatten it, fill with a few pieces of anchovies, a pinch of your chosen herb,
seal and shape 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.
the Crispeddi with Ricotta
Combine the ricotta, sugar, chocolate chips, candied fruits, vanilla and zest of ½ orange. Should mixture result
too watery add some of your preferred sponge cake or biscuits crumbled to absorb some
Take a piece of the round crispedda flatten it, fill with a teaspoon of ricotta cream, 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 frying the crispeddi use your preferred oil. We suggest canola or 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 at a medium heat.
Heat oil to 350 degrees, or until it is hot, before it reaches the smoking point.
Very carefully lower the crispeddi into the oil, a few at a time, turning them to fry on all sides, until golden
Using a slotted spoon, remove from oil and dry on paper towels.
The crispeddi with anchovies are served sprinkled with salt and pepper.
The ricotta crispeddi are served dusted with powdered sugar.