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1
In a small bowl, dissolve the brewer's yeast in 1 1/2 cups warm water.
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2
The yeast should bubble slightly as it dissolves.
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3
If not, the yeast is stale and you will need to try again with fresh yeast.
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4
In a medium-sized bowl, combine the dissolved yeast and the flour, and season with salt and pepper.
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5
Knead the resulting dough, adding more water if necessary to create a springy, paste-like dough.
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6
Cover with a damp kitchen cloth and leave for 2 hours to rise in a warm place (such as the tip of the refrigerator).
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7
In the meantime, cut the anchovy fillets into tiny pieces, and place them in a bowl.
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8
Place the ricotta in a separate bowl.
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9
Using a fork, crush the ricotta so that no large lumps remain, stir in anchovies.
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10
When the dough has risen, dampen your palm slightly, and break off a small (1-inch) piece of dough.
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11
Using the fingertips of your other hand, pat this dough into an open shell-like shape.
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12
In the resulting hollow, spoon 1 tablespoon of ricotta filling.
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13
Pull up the edges of the dough so that it covers the filling and forms a closed and rounded shape.
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14
Set aside.
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15
Repeat with the remaining dough and filling.
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16
Fill a deep pot no more than halfway with extra-virgin olive oil.
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17
Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process.
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18
Working in small batches of 6, carefully lift the ricotta balls and place them in the hot oil.
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19
Fry the fritters until golden brown.
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20
Using a slotted spoon or spatula, remove the finished fritters to a plate lined with paper towels.
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21
Drain on paper towels as they cook.
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22
Continue this process until all the fritters are cooked.
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23
Serve hot, garnished with parsley and pecorino.
