Anchovy Fritters/Paste Cresciute – a delicious recipe with water, yeast, salt, flour, anchovy, oregano. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Sieve the flour and salt into a bowl and make a well in the centre.
2
Make a yeasty mixture by combining the water and the fresh yeast, ensuring the yeast is dissolved and well incorporated.
3
Using a fork, beat the liquid in to the flour till all the liquid is incorporated into the flour and a uniform batter is formed. Cover the bowl and leave the batter to rise till doubled in bulk, about 1 - 1.5 hours.
4
Heat up some oil for deep frying - in a fryer or in a deep skillet, till hot. Be careful.....hot oil hurts! The oil is hot when a cube of bread browns in 30 seconds
5
Once ready, the dough will be bubbly/holey. Add the chopped anchovy pieces, dred oregano and dried chilli onto the surface of the dough. Using wet fingers or a tablespoon, take up scoops/spoonfuls of batter with a few pieces of anchovies and herbs and carefully drop into the oil. Fry until golden, and repeat till the batter is used up.
6
Drain the balls in a sieve/colander (and on kitchen paper if you wish). Serve with some aioli!
146
kcal
Calories
1
g
Fat
29
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 150ml lukewarm water, 7-10g fresh yeast, 1/3 teaspoon salt, 125g strong white flour, and more.
Yes, Anchovy Fritters/Paste Cresciute falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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