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Sicilian Cooking

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Fritters Catania Style with Anchovies or Ricotta

( Frittelle con Acciughe o Ricotta - Crispeddi )

Crispeddi are made stuffed with anchovies or ricotta. In Catania, 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.

When 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 your efforts.

  • Serving Size8-10
  • Sicilian DelicaciesFritters Catania Style - Crispeddi

    Ingredients

    For the Dough (Alternatively, you can buy 2 lb of bread dough in your local Italian bakery and knead in 2 tablespoons of oil )

    • 2 lb flour
    • 2 oz yeast
    • 3 tbsp olive oil
    • ½ tsp sugar
    • Pinch of salt

    For the Crispeddi with Anchovies Filling

    • 10 salted anchovies, rinsed, filleted and chopped
    • A few sprigs of dill, some chopped fennel seeds or some oregano
    • Salt and pepper

    For the Crispeddi with Ricotta Filling

    • 1 lb ricotta
    • ¼ lb sugar
    • 1 tablespoon chocolate chips
    • 1 tablespoon candied diced fruits
    • 2 drops of vanilla
    • Some zest of orange
    • Powdered sugar for garnish

    For the Frying

    • A large sauté pan with 1 to 2 inches of canola oil or
    • your preferred oil for frying

    Instructions

    1

    THE DOUGH
    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.

    2

    THE CRISPEDDI
    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.

    3

    FOR THE CRISPEDDI WITH ANCHOVIES
    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.

    4

    FOR THE CRISPEDDI WITH RICOTTA
    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 moisture. 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.

    5

    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 heat. Heat oil to 350F or until hot enough, before it reaches the smoking point. Very 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.

    6

    The Serving
    Crispeddi with anchovies are served sprinkled with salt and pepper. Ricotta crispeddi are served dusted with powdered sugar.