Diavoli Fritte with Onion and Dill Dip

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 Servings
LEVEL: Intermediate

ingredients

  • Diavoli Fritte (Fried Devils)
  • 1 cup canola oil
  • 4 cloves young garlic, coarsely chopped
  • 4 anchovy fillets, mashed with a fork
  • 9 dried red finger chiles
    • 1 cup Mediterranean full-fat yogurt
    • Juice of 1 lemon
    • Big pinch brown sugar
    • Pinch sea salt and freshly ground pepper
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    Directions

    To make the diavoli fritte (Fried Devils): In a small heavy pot, heat the canola oil until it starts smoking. In a large pan, evenly disperse the garlic and mashed anchovies. Place the dried chiles in the pan in a single layer. As soon as the oil begins to smoke, take it off the heat. Use a metal ladle to carefully pour the hot oil over the peppers until they puff up. Shake them around, be careful not to burn the chiles.

    To make the green onion and dill dip: In a bowl, combine the scallions, dill, Italian parsley, sour cream, yogurt, lemon juice, brown sugar, sea salt, and freshly ground black pepper. Mix together.

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    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on October 23, 2012

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      I would never have thought to use my Thai Dragons this way, but I'm so glad someone did. I love them and the dip is super-great! I'll have to grow more Dragons next year.

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    • on September 06, 2011

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      I got japones chiles, really gross with this recipie. I blame myself, and I'll have to try this recipie again! The dip was amazing nonetheless, 5 stars! Thanks Nadia

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    • on July 20, 2011

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      Wow. Amazing how awesome this is!! Just don't kiss your wife right after munching them...

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