Sicily Recipes
CRISPEDDI

Anchovies - Photo © SezzRS

CRISPEDDI

Anchovy and Dill Fritters

How to make the Anchovy and Dill Fritters:

How to make the crispeddi: dissolve the yeast in lukewarm water in a bowl and mix in about 3/4 cup of flour, until you get a soft mixture. Cover the dough and put in a warm place for about an hour. When the dough has risen, punch it and knead in 2 tbs. oil, the remaining flour, and enough warm water to make a soft dough, similar to bread dough. Shape the dough into a ball and put it into an oiled bowl.

Cut a cross on the top with a sharp knife and leave covered in a warm place for about 3 hours. When the dough has doubled in bulk, knead it again briefly, and then split into pieces the size of walnuts. Stuff each of the bits of dough with an anchovy fillet and a sprig of dill, then seal well.

Place the balls on a clean, floured towel in a warm place for about half an hour. Heat oil, but not to boiling point. Fry the balls, turning them often so that they expand and brown evenly on all sides. Let the crispeddi dry on paper towels. Add salt and pepper and serve the crispeddi hot.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM