Fried dough with anchovies, known in many Italian regions as pettole, is a classic during Calabrian festivities and fairs, especially in winter. These delicious fritters made from leavened dough, which in Calabria are also called crispelle or crispeddi, are an unmissable and beloved tradition.
The recipe for fried dough varies slightly from region to region, but the base remains the same: soft leavened dough fried to a golden brown. In Calabria, the savory version with anchovies is particularly widespread, while the sweet versions are sprinkled with sugar or honey.
These Calabrian specialties are traditionally prepared for the Immaculate Conception feast but are also common at autumn fairs, for Saint Martin (accompanied by a glass of new wine), or on special occasions like Christmas Eve and New Year’s Eve. The Calabrian fried dough is perfect for any festive occasion, bringing warmth and tradition to the table.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: Christmas, Saint Martin
Ingredients
- 12.3 oz all-purpose flour
- 1 1/4 cups Water (approx., add if needed)
- 1 tsp Salt
- 0.35 oz Fresh yeast
- peanut oil (for frying)
Tools
- 1 Mixer Kenwood Prospero
- 2 Spoons
- 1 Pot
- Paper Towels for fried foods
- 1 Skimmer
Dough Preparation
Dissolve the yeast in the water at room temperature inside a bowl.
In a large bowl, place the flour, make a well in the center and pour in the water.
Mix with one hand, then add the salt and beat the dough inside the bowl using energetic and decisive movements from bottom to top. Work the dough vigorously for about 5-7 minutes to develop gluten and incorporate air.
Continue to beat until the dough becomes smooth and homogeneous, and you feel it resisting. Do not add flour! The dough will relax during resting and become the perfect soft mixture for frying.Cover the dough with plastic wrap and let it rise in a warm place until it doubles in volume.
At room temperature (around 68°F), it will take about 4 hours.
I will use the Instant Pot as a leavening chamber at 79°F, it will take about 2 hours / 2 hours and 30 minutes.During rising, cut the anchovies into pieces about 0.4 inches. Once the dough has doubled in volume, heat plenty of oil in a pot with high sides.
The ideal frying temperature is between 338°F and 347°F. If you don’t have a thermometer, use a wooden stick: if lively bubbles form around it, the oil is ready.Prepare a small bowl of water or use the sink if it’s within reach. Wet the two spoons (or hands) with which you scoop the dough before each piece. (I prefer using my hands and do it like mozzarella shaping). This is the essential trick to handle the high-hydration (very soft) dough without sticking.
Scoop a small portion of dough, insert a piece of anchovy inside. Gently shape into a quenelle and drop them into the hot oil.Fry a few pieces at a time to avoid lowering the oil temperature. Cook until evenly golden on all sides. Drain with a skimmer and transfer to a plate lined with paper towels.
The Fried Dough with Anchovies should be enjoyed immediately, while still hot. This is the only way to appreciate the contrast between the hot dough, crispy outside and very soft inside, enhancing the anchovy filling. Serve immediately after draining and dabbing!
Tips, Notes or Variations
The Fried Dough is a dish that is at its best when freshly fried. If there are leftovers, they can be stored at room temperature for a day or in the refrigerator for two days. To reheat, quickly warm them in a convection oven or air fryer to restore crispiness.
If you want to make the sweet version, fry the dough without anchovies first, as neutral oil is essential. If you fry the savory ones first, the oil will be flavored with anchovies. Once ready, dab them immediately and sprinkle immediately with granulated sugar or a light drizzle of honey while still hot. They are truly delicious!
FAQ – Fried Dough with Anchovies
Can the fried dough be frozen?
Yes, once cooked. Place a sheet of parchment paper between each piece, then wrap them in a freezer bag. They keep for up to 2 months. To reheat, warm them in the oven or air fryer.
Why do my fried dough pieces absorb too much oil?
There are two reasons: 1) The oil is not hot enough (below 338°F). The temperature must be constant and high. 2) You fried too many pieces at once, lowering the oil temperature. Fry a few pieces at a time.
Can I replace all-purpose flour with cake flour?
Yes, you can substitute it, but the dough will be more delicate (less easy to work with) and may require less water (start with 1 1/9 cups). I chose all-purpose flour because its strength allows the dough to withstand high hydration (1 1/4 cups) for an extremely light and airy final result.
If I don’t have fresh yeast, how much dry yeast should I use?
If you use 0.35 oz of fresh yeast, you will need about 0.1-0.14 oz of dry yeast (a level teaspoon).
With this guide, you haven’t prepared just simple fried dough, but you’ve brought to the table the authentic tradition of Calabrian celebrations. Your Fried Dough with Anchovies is light, dry, and boasts that perfect, soft dough due to the beating technique and proper hydration.
