5 Ingredients or Fewer

Anchovy Fritters/Paste Cresciute

May 22, 2011
4 Ratings
  • Makes 8 - 10 balls
Author Notes

Simple fried dough balls that can be flavoured with anchovies, cheese.....dried meats. They remind me of a Nigerian recipe for puff-puff which we serve with fried whitebait at parties. My husband finished a bowl of these with some aioli....and loved ém. Thanks to Boulangere for pushing me to post the recipe!

The dough can be doubled or tripled! Note that the number of balls will vary depending on the scoop size. Mini versions can be made too!

Kitchen Butterfly

Test Kitchen Notes

Kitchen Butterfly’s Anchovy Fritters are very light, crispy and although the batter is porous, they don’t absorb a lot of the frying oil and keep fresh even after a couple of hours. I didn’t know what “strong white flour” is and used white wheat flour. This is definitely an original, piquant and versatile snack. The fritters are delicious with various condiments and the recipe is easy to follow. —Kukla

What You'll Need
  • 150ml lukewarm water
  • 7-10g fresh yeast
  • 1/3 teaspoon salt
  • 125g strong white flour
  • 3-4 anchovy fillets, rinsed and dried and cut into small pieces, about 1 cm each
  • 1/2- 1 teaspoon dried oregano or dried rosemary, finely chopped
  • 2-3 dried red chili peppers, crumbled
  • Oil, for deep frying
  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!

See what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • Midge
  • Summer of Eggplant
    Summer of Eggplant
  • creamtea
  • boulangere
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

10 Reviews

Jason December 24, 2020
I make these every year for Xmas Eve. They are Amazing! I do some with Anchovy and some with Mozzarella cheese. I triple the recipe and they all go every year...
Kitchen B. December 21, 2011
Gosh - thanks for all the wonderful comments. My internet at home is killing me (and messing up so......) Appreciate it.
Midge December 8, 2011
These sound so good!
Summer O. December 5, 2011
creamtea December 3, 2011
These sound delicious.
boulangere December 3, 2011
Even better for this contest!
aargersi December 3, 2011
I missed these the first time around - they sound terrific! Love the puffy batter and the tasty bits added at the last moment.
boulangere August 11, 2011
Perfect for this contest!
mrslarkin May 24, 2011
Yes, thank you for posting this one!! Looks so delicious.
boulangere May 22, 2011
How beautiful! Thank you so much. Seriously can't wait to try them.