Craving something tasty but don’t have hours for dough rising? These quick savory fritters with tomatoes and olives are the perfect solution!
Thanks to the use of instant yeast, you can prepare incredibly fluffy and speedy savory fritters in just a few minutes.
They are true bites of instant risen dough, perfect for a last-minute appetizer or an impromptu aperitif with friends.
No need to wait for the dough to double: mix it, fill it, and fry it! The result? A golden fried delight with a Mediterranean heart, scented with olives and tomato, rivaling traditional long recipes.
Whether it’s Carnival or a summer Sunday, these clever fritters will become your ace in the hole to bring authentic homemade fritters to the table with half the effort!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival, All seasons
Ingredients for quick savory fritters with tomatoes
- 2 cups all-purpose flour
- 3 tbsps milk
- 1 egg
- 6 sun-dried tomatoes in oil
- 8 black olives
- 3 tbsps pecorino romano
- Half packet instant yeast for savory preparations
- 1 pinch salt
Preparation of quick savory fritters with tomatoes and olives
Preparing stuffed fritters with tomatoes is really easy and quick. First, chop the sun-dried tomatoes after drying them from their preservation oil.
Also chop the black olives and set everything aside.In a bowl, mix all the ingredients and work them with a wooden spoon to blend everything well, adding both the sun-dried tomatoes and the olives.
Mix very well to also blend the tomatoes and olives, then heat plenty of frying oil in a deep pan. If you have a kitchen thermometer, use it to check that the oil reaches 338°F.
Otherwise, drop a small piece of dough and if it sizzles within 10 seconds, the oil is ready.Wetten a spoon with a little oil, scoop small amounts of dough and drop them into the oil, letting them cook and puff up, turn them, and drain them on kitchen paper to lose excess oil.
Once the stuffed fritters are ready, serve them with sauces, mayonnaise, ketchup, etc., or with cold cuts and…
ENJOY YOUR MEAL
How to store stuffed fritters with tomatoes and olives
Being made with instant yeast, these fritters are at their best right after being fried. However, if there are leftovers:
At room temperature: Store them in a tin container or covered with baking paper for up to 12-18 hours.
How to reheat them: Avoid the microwave, as it would make them chewy. To restore crispiness, place them in a hot oven at 392°F for 5 minutes or, even better, in an air fryer for 3 minutes at 356°F.
Freezing: Freezing is not recommended for this type of instant fritter; the quickness of the recipe allows you to make them fresh every time!
Tips for a Chef’s result
To ensure your fritters are perfect, keep these little tips in mind:
The right oil: Always use peanut oil. It has a high smoke point and ensures a golden, light, and neutral-flavored fry that doesn’t overpower the stuffing.
Dry ingredients: This is the golden trick! Make sure the olives are well-drained and the tomatoes don’t release too much oil, otherwise the dough will become too soft.
Size matters: Use two spoons to shape the fritters. Don’t make them too big: being an instant dough, if they are too large, they might not cook perfectly at the center.
No sugar: Make sure to use instant yeast for savory preparations (like Pizzaiolo) and that it is not vanilla-flavored, to avoid unpleasant flavor contrasts!
Delicious Variations: Customize your Fritters
The beauty of this recipe is that the dough is a blank canvas. Here’s how you can vary the filling to never get tired:
“Catanese” Version: Replace tomatoes and olives with a piece of anchovy in oil and a cube of well-drained tuma or mozzarella. It’s the classic choice!
Forest Flavor: Try a mix of sautéed mushrooms and diced smoked provola for a more autumnal version.
Tricolor: Use sun-dried tomatoes, basil leaves, and a pinch of oregano for an even more intense Mediterranean aroma.
Spicy and Tasty: Add some ‘nduja or spicy salami along with the olives for an extra kick.
Other Recipes
🖥If you want to see more recipes, you can return to HOME
📲If you don’t want to miss any recipe, you can follow me on my Facebook Page, just activate notifications, and you’ll see how many new recipes every day.
Frequently Asked Questions Quick Savory Fritters with Tomatoes and Olives
Can I use yeast instead of instant yeast?
Yes, but the timing changes! If you choose to use yeast (fresh or dry), you will need to let the dough rise until it doubles (about 1.5 – 2 hours) before adding the filling and frying. The version with instant yeast you find here, however, is designed for those who are short on time and want an immediate result!
Is it normal for the dough to be sticky?
Absolutely yes! The dough for these fritters should be soft and sticky, not workable by hand like bread dough. To shape the fritters, use two spoons moistened with water or oil: scoop a portion and let it slide directly into the hot oil.
Which olives are best suited?
Black olives (like pitted taggiasche) provide a more intense flavor, but green ones work just fine too. Just be sure to slice them into rings or small pieces to distribute them evenly in each bite.
Why do the fritters absorb too much oil?
This usually happens if the oil is not hot enough (below 338°F) or if you have placed too many fritters to fry at once. Make sure the oil is up to temperature and fry only a few pieces at a time to maintain constant heat.
