If you’re looking for an appetizer that disappears from the platter in a flash, these Potato, Olive, and Anchovy Puffs are the answer!
Imagine golden, crispy clouds on the outside, with a super soft heart of potatoes enlivened by the character of anchovies, olives, and sun-dried tomatoes.
They’re the ideal finger food to accompany a drink with friends or to enrich the party table during Carnival.
The beauty of this recipe? It’s simple and quick, thanks to the use of instant yeast that doesn’t require waiting time. Let’s prepare them together!
If you liked this recipe, don’t miss these other treats perfect for your Carnival buffet!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons, Carnival
Ingredients for Potato, Olive, and Anchovy Puffs
- 2 potatoes (boiled)
- 2 eggs (medium)
- 10 black olives (pitted)
- 4 fillets anchovies in oil
- 4 sun-dried tomatoes in oil
- 2/3 cup all-purpose flour
- 1 packet instant yeast for savory preparations
How to Make These Quick Savory Fritters with Boiled Potatoes
Preparing the Base: Take the boiled potatoes (better if still warm) and mash them with a potato masher or fork until you get a smooth, lump-free puree in a large bowl.
Add the two eggs and start mixing with a whisk or wooden spoon to combine everything well.
The Flavorful Mince: Finely chop the sun-dried tomatoes (well-drained from oil), pitted black olives, and anchovy fillets with a knife.
Combine this fragrant mince with the potato and egg mixture. Mix well to distribute the flavors evenly.
The Final Dough: Sift the all-purpose flour together with the packet of instant yeast and gradually add it to the mixture.
Work the dough until it is homogeneous and dense (it should fall from the spoon “in ribbons,” not too liquid). Tip: usually, there’s no need to add salt because anchovies and sun-dried tomatoes are already quite salty!
Cooking: Heat plenty of vegetable oil in a high-sided pan or pot.
When the oil is at temperature (about 340-356°F), scoop small portions of dough with the help of two spoons and gently dip them into the oil.
Fry a few puffs at a time, turning them often until they are well puffed and evenly golden.
Drain the puffs on absorbent paper to remove excess oil and serve them hot to enjoy their softness to the fullest!
Storage, Tips, and Variations for Potato, Olive, and Anchovy Puffs
At room temperature: Like all fried foods, these puffs are best enjoyed freshly made. However, if you have leftovers, you can store them in an airtight container for about 24 hours. Before serving, reheat them in a warm oven (or air fryer) for 3-4 minutes: they’ll be almost as good as new!
In the refrigerator: You can keep them in the fridge for up to 2 days. I do not recommend eating them cold as the potato tends to harden; always reheat them well.
Freezing: Once cooked and cooled, you can freeze them. When you want them, there’s no need to thaw: just put them directly in the oven at 356°F for about ten minutes.
Variations for All Tastes:
The “Mediterranean” Version (Vegetarian)
If you have guests who don’t like anchovies, replace them with desalted capers and add a pinch of dried oregano and tiny cubes of mild provolone. You’ll have an amazing aroma!
The Oven-Baked Version (Light):
If you prefer to avoid frying, you can bake them.
Form balls (the dough will be a bit sticky, use wet hands or two spoons).
Place them on a baking sheet lined with parchment paper, brush with a little oil, and bake at 392°F for about 15-20 minutes, until they are nicely golden.
Melty Center:
For a surprise effect, insert a cube of mozzarella for pizza (the drier kind) or smoked scamorza in the center of each puff before frying. On the first bite, you’ll have a gooey center!
Extra Tip: If you notice that the puffs darken too quickly but remain a bit moist inside, slightly lower the flame: the oil should not be scorching, otherwise the potato inside doesn’t have enough time to cook properly with the yeast.
The Perfect Pairing: What to Sip?
To contrast the anchovies’ saltiness and the potato’s softness, we need a wine with good acidity and, why not, some bubbles to “cleanse” the palate from the fried taste.
Italian Bubbles: A Prosecco Superiore di Valdobbiadene DOCG is the winning choice. Its freshness and fine perlage perfectly balance the puff’s structure.
Still White Wine: If you prefer a still wine, opt for a Vermentino di Sardegna. Its savory and mineral notes recall the sea flavor given by the anchovies, creating a perfect match.
Delicious Non-Alcoholic: Try a cocktail with pink grapefruit juice, soda, and a sprig of rosemary. The bitterness of the grapefruit cleanses the palate excellently!
Other Recipes
🖥If you want to see other types of recipes, you can return to HOME
📲If you don’t want to miss any recipes, you can follow me on my Facebook Page, just activate notifications and see how many new recipes every day.
Frequently Asked Questions
Can I prepare the dough in advance?
Yes, you can prepare the dough a couple of hours in advance and keep it in the refrigerator covered with plastic wrap. However, I recommend adding the yeast only at the last moment, just before frying, to ensure the puffs are beautifully puffed.
Which potatoes are best for this recipe?
Floury potatoes (older ones) are ideal because they contain more starch and make the dough more consistent and less sticky.
Can I use bread yeast instead of instant yeast?
Of course! In that case, you’ll need to dissolve about 10 g of fresh bread yeast in some lukewarm water, add it to the dough, and let it rise for about 2 hours until it doubles before frying.
Do the puffs turn out greasy?
If the oil is at the right temperature (340-356°F), a crust forms immediately that prevents the oil from penetrating. Remember not to overcrowd the pan to maintain the oil temperature.
