Anchovy Fritters/Paste Cresciute

• 150ml lukewarm water
• 7-10g fresh yeast
• 1/3 teaspoon salt
• 125g strong white flour
• 3-4 anchovy fillets, rinsed and dried and cut into small pieces, about 1 cm each
• 1/2- 1 teaspoon dried oregano or dried rosemary, finely chopped
• 2-3 dried red chili peppers, crumbled
• Oil, for deep frying

1. Sieve the flour and salt into a bowl and make a well in the centre.
2. Make a yeasty mixture by combining the water and the fresh yeast, ensuring the yeast is dissolved and well incorporated.
3. Using a fork, beat the liquid in to the flour till all the liquid is incorporated into the flour and a uniform batter is formed. Cover the bowl and leave the batter to rise till doubled in bulk, about 1 - 1.5 hours.
4. Heat up some oil for deep frying - in a fryer or in a deep skillet, till hot. Be careful.....hot oil hurts! The oil is hot when a cube of bread browns in 30 seconds
5. Once ready, the dough will be bubbly/holey. Add the chopped anchovy pieces, dred oregano and dried chilli onto the surface of the dough. Using wet fingers or a tablespoon, take up scoops/spoonfuls of batter with a few pieces of anchovies and herbs and carefully drop into the oil. Fry until golden, and repeat till the batter is used up.
6. Drain the balls in a sieve/colander (and on kitchen paper if you wish). Serve with some aioli!

water, yeast, salt, flour, anchovy, oregano, red chili peppers

Taken from food52.com/recipes/12038-anchovy-fritters-paste-cresciute (may not work)