Prep Time: 1 hour, 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
- 1 small potato
- Pinch sugar
- 1 envelope yeast (not rapid-rise)
- One 2-ounce can anchovy fillets, drained and dried (reserve 1 Tablespoon of the oil) or 6 to 10 salted anchovies, rinsed
- 2 to 3 cups all-purpose or bread flour, or a bit more
- Vegetable oil for deep-frying
Gradually add enough flour to the mixture to make a soft but not sticky dough, mixing after each addition. Knead for a couple of minutes, then place in a greased bowl, turning the dough ball over in the grease to coat it all over. Cover with a clean kitchen towel, or use plastic wrap, and let rise in a warm place for 30 to 60 minutes. The dough will not double, but will swell slightly.
Pinch off small pieces of dough and roll into fingers about 4 or 5 inches long by thumb width. Flatten a section, place an anchovy fillet on top, then pinch the dough around the anchovy to enclose. Cover and allow to rise again, covered, for 15 to 30 minutes. Heat 3 to 4 inches of oil in a deep-fryer or deep kettle to 350 to 375 degrees F. (use a frying thermometer to measure temperature or put a pinch of dough in the oil; when it sinks to the bottom and quickly rises to the top, the oil is ready). Fry the "doughnuts" in the hot oil, a few at a time; drain on paper towels and serve hot or warm.
Yield: 6 to 12 servings
Recipe Source: Fish : The Complete Guide to Buying and Cooking by Mark Bittman (Macmillan)
Reprinted with permission.