Bread & pastries / RICETTI
Maltese anchovy fritters
Fried yeast-dough parcels with an anchovy centre.
◷ 140 min / 12 servings
Method
- Mix flour, yeast, water, sugar and salt into a soft sticky dough.
- Beat with a spoon for 3 minutes, cover and rise 1 hour or until doubled.
- Heat oil to 170°C in a pan no more than half full. Using two oiled spoons, scoop dough, tuck in an anchovy and enclose.
- Fry in batches 4–5 minutes, turning until golden and cooked inside. Drain and serve hot.
✳ From the kitchen
A wet dough gives a light centre; avoid adding excess flour for shaping.
Tradition reference
Maltese Lenten and Easter food traditions · March 2012 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.