SICILIAN RICOTTA & ANCHOVIES FRITTERS: CRISPELLE CATANESI

A quintessential Sicilian street food, Salted Crispelle is a must-try treat during the Christmas season, particularly in the Catania area.

These golden, crispy fritters filled with creamy ricotta or salty anchovies bring the festive spirit right to your table!

Why Love Salted Crispelle?

• Authentic Tradition: A taste of Sicily’s culinary heritage.
• Savory & Satisfying: Perfect balance of crispy texture and creamy or salty filling.
• Festive Favorite: Especially enjoyed during the holidays, bringing family and friends together.

Cooking Time

• Preparation Time: 3 hours (including dough rising time)
• Cooking Time: 30 minutes
• Total Time: 3 hours 30 minutes

Servings

Makes about 10 crispelle

Ingredients

For the Dough

• 3 cups wheat semolina flour
• 1 tbsp fresh brewer’s yeast (or 1 tsp dried brewer’s yeast)
• 1/2 tsp sugar
• 2 tsp salt
• 2 cups water

For the Filling

• 1 1/4 cups ricotta (sheep ricotta is ideal)
• 5 anchovies (salted or in oil)

For Frying

• Extra virgin olive oil (enough to fill a high-sided pan)

Step-by-Step Method

1. Prepare the Dough

1. Sift the flour, sugar, and salt into a large bowl.
2. Dissolve the brewer’s yeast in a small amount of warm water.
3. Gradually mix the yeast solution into the flour mixture, alternating with the remaining water.
4. Stir the batter vigorously with a fork, using bottom-up movements, until you achieve a soft, almost liquid consistency.
5. Cover the bowl with plastic wrap, wrap it in a blanket, and let the dough rise in a warm place for 2–3 hours or until doubled in size.

2. Prepare the Fillings

1. While the dough is rising, shred the ricotta and cut the anchovies into pieces.

3. Shape the Crispelle

1. Wet your hands and scoop a spoonful of the batter.
2. Place a piece of ricotta or anchovy in the center of the batter.
3. Gently wrap the batter around the filling, closing it like a bundle.
4. Shape the anchovy-filled crispelle into an elongated shape and the ricotta-filled ones into a round shape to differentiate.

4. Fry the Crispelle

1. Heat the olive oil in a high-sided pan to 370°F (190°C).
2. Fry 2–3 crispelle at a time, ensuring the oil temperature stays consistent.
3. Remove crispelle once golden brown, draining on paper towels.
4. After finishing the first fry, fry the crispelle again in batches to ensure they are thoroughly cooked and crispy.

5. Serve

1. Serve the crispelle hot. Be cautious, as the filling, especially ricotta, retains heat!

Tips & Suggestions

• Texture Tip: Keep the dough soft and elastic to ensure light, airy crispelle.
• Shape Differentiation: Elongate anchovy-filled crispelle and keep ricotta-filled ones round.
• Storage: Crispelle are best eaten fresh but can be reheated in the oven for a crispy texture.

Nutritional Facts (Per Crispella)

Enjoy the Magic of Sicilian Crispelle

Perfect for festive gatherings or as an indulgent snack, Salted Crispelle brings the rich flavors of Sicily right to your kitchen. Enjoy them with friends, family, and a glass of Sicilian wine for the full experience! Also try our sicilian crispelle rice fritters for a twist!