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1
In a large mixing bowl, dissolve yeast in 1/2 cup warm water.
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2
After 15 minutes, add another cup warm water and flour, stirring with a wooden spoon or rubber spatula just enough to mix dough without kneading.
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3
Cover the bowl and set aside in a warm place to rise for 2 or 3 hours, or until doubled in size.
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4
When the dough has risen, dissolve the salt in the remaining cup of warm water and add, mixing it into the dough with your hands.
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5
The dough will look raggedy at first, but gradually will form a more creamy texture, though still lumpy.
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6
Using hands as a paddle, beat dough until smooth and uniform in texture.
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7
If necessary, beat in another 1/2 cup flour.
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8
It should feel more like a dry batter than a bread dough.
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9
Beat in the pepperonata, then set aside under a cloth for 15 minutes.
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10
In a tall-sided frying pan, heat the oil to 360 degrees F. Drop the capers into the oil.
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11
After 30 seconds, remove and reserve most of the capers leaving some behind to flavor the oil.
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12
Wet hands and squeeze a bit of dough in 1 hand, then transfer the dough to the other hand and carefully drop it in the oil.
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13
Work in batches to avoid overcrowding the pan and lowering the temperature of the oil.
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14
As soon as fritters are golden brown, turn and brown the second side.
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15
Serve immediately, while crisp and hot, with the reserved capers.
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16
In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over high heat until almost smoking.
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17
Add the peppers and saute over high heat 4 minutes, until browned at the edges and softened.
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18
Add the sherry vinegar and salt and pepper, to taste, reduce the heat to medium, and continue to cook for 5 to 7 minutes, until peppers are tender.
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19
Adjust seasoning and set aside to cool.
