The appetizer fritters with anchovies and oregano are very tasty and delightful snacks, so good that you can’t stop at just one.
These “riggitane” fritters are well-known in my city of Reggio Calabria, sold in many famous bars and consumed with an aperitif or in paper bags with a wooden stick for street food enjoyment while strolling through the city streets.
Many times I have also bought and enjoyed them with my friends; they are perfect finger food fritters for aperitifs, buffets, birthday parties, appreciated by everyone and simple to prepare.
To make the fritters, all you need is a simple pizza dough; I used a basic dough with mixed flours, but you can use the one you usually prepare.
These fritters are made with oregano and anchovies in oil, but they can also be made with sausages, olives, or other ingredients according to your taste.
I recommend trying them and making a good batch because they disappear quickly!
Pair them with this delicious non-alcoholic citrus and mint aperitif!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients for Appetizer Fritters with Anchovies and Oregano
- 2 cups all-purpose flour
- 2 cups fine semolina flour
- 1 cup water
- 1 tbsp olive oil
- 10 g fresh yeast
- 1 tsp salt
- to taste dried oregano
- to taste anchovies in oil (drained)
- to taste peanut oil
Tools
- Stand Mixer or manual bowl
- Rolling Pin
- Pizza Cutter
- Small Pot
- Stovetop
Preparation for Appetizer Fritters with Anchovies and Oregano
Start with preparing the dough.
In a manual bowl or the stand mixer bowl, begin to dissolve the yeast with water and oil, gradually adding the flour mixes while stirring.Knead everything and then add the salt at the end.
Work the dough well until it becomes compact and elastic. If the dough is too sticky, add more flour. If while adding the flour the dough seems compact, add less. Depending on the humidity and the brand you use, it may absorb less or more.Take the dough and knead it for a few minutes with your hands, shape it into a ball, and let it rise covered for at least 2-3 hours.
This depends on the room temperature; if it’s warm, it will rise even sooner.
In summer, the dough rises well in just a few hours.When the dough has risen and doubled in volume, place it on the work surface, sprinkle with some more fine semolina flour, and roll out a rectangle to a thickness of about 1/8-1/4 inches (3-4 mm).
Fill the rectangle with dried oregano and pieces of drained anchovies.
Roll up a piece of the rectangle into a cylinder about 3/4 inches (2 cm) in diameter. Cut and stretch the cord with your hands.Cut them into pieces about 1 inch (2-3 cm), round them with your hands and place them on a flour-dusted tray.
Continue with the other rectangles, forming other cords and then fritter pieces.
The larger the cylinders, the bigger the fritters, so make small rolls.
Let them rise again for about half an hour, then proceed to cooking.
In a small pot, pour enough peanut oil for frying.
Once the oil reaches the right temperature, start dipping the fritters a few at a time.Turn during cooking, and as soon as they are nicely golden on both sides, take them out with a slotted spoon and drain on absorbent paper.
Continue until all the dough is used up and then serve your fritters, delicious both hot and cold.Also try these recipes:
Sweet and Savory Calabrian Fritters
Fritters with Sun-Dried Tomatoes and Nduja
SERVE THE FRITTERS WITH THIS NON-ALCOHOLIC APERITIF WITH CITRUS AND MINT!
Tips and Variations
The fritters have been prepared with the classic filling of anchovies and oregano, but they can be replaced with sausages, olives, capers, or other ingredients according to your taste.
