with Anchovies or Ricotta
Frittelle con Acciughe o Ricotta – Crispeddi
stuffed with anchovies or ricotta.
in all the friggitorie, the local fast food
restaurants make those fritters in a salted version served as an appetizer or for a snack and in a sweet version
with ricotta cream for dessert.
The crispeddi are oblong when stuffed with anchovies and spiced with
dill, crushed fennels seeds or oregano.
filled with ricotta, sugar, chocolate chips, candied diced fruit and spices, they 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
Serves 8 to
· 2 oz
tablespoons olive oil
Or buy 2 lb of bread
dough in your local Italian bakery and knead in 2 tablespoons of oil.
For the Crispeddi with Anchovies Filling
salted anchovies, rinsed, filleted and chopped
sprigs of dill, some chopped fennel seeds or some oregano
For the Crispeddi with Ricotta Filling
tablespoon chocolate chips
tablespoon candied diced fruits
zest of orange
sugar for garnish
sauté pan with 1 to 2 inches of canola oil or
preferred oil for frying
In a bowl, mix ½ cup of warm water and the yeast. Add the sugar and 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 and a 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 into 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 each piece the oblong
shape if crispeddi with anchovies and a round shape if crispeddi with ricotta.
For the Crispeddi with
Take a piece of the oblong crispedda, flatten it,
fill with a few pieces of anchovies, a pinch of your chosen herb, seal it 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 in a warm place for 1 hour.
For the Crispeddi with
Combine ricotta, sugar, chocolate chips, candied fruit, 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 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.
If frying using a sauté pan, cover the bottom of it with 2 inches of oil and fry at medium
to 350 degrees or until hot enough, before it reaches the smoking point.
carefully lower the crispeddi into the oil, a few at a time, turning
them to fry on all sides, until golden brown.
Using a slotted spoon, remove from oil and dry on paper towels.
Crispeddi with anchovies are served sprinkled with
salt and pepper.
Ricotta crispeddi are served dusted with powdered