Recipe courtesy of Mario Batali
Print
Savory Fritters
Total:
3 hr 30 min
Prep:
15 min
Inactive:
3 hr
Cook:
15 min
Yield:
50 to 60 fritters
Level:
Intermediate
Total:
3 hr 30 min
Prep:
15 min
Inactive:
3 hr
Cook:
15 min
Yield:
50 to 60 fritters
Level:
Intermediate

Ingredients

  • 1 teaspoon dry yeast
  • 1/2 cup warm (100 degrees F) water, plus 1 cup warm water, and 1 cup warm water
  • 2 1/2 cups all-purpose flour plus 1/2 cup
  • 1 teaspoon sea salt
  • 1 cup pepperonata, recipe follows
  • 2 cups extra-virgin olive oil
  • 3 tablespoons drained capers
Pepper Stew: Peperonata
  • 2 tablespoons extra-virgin olive oil
  • 1 sweet red bell pepper, cored, seeded, and finely chopped
  • 1 sweet yellow pepper, cored, seeded, and finely chopped
  • 2 tablespoons Sherry vinegar
  • Salt and pepper

Directions

In a large mixing bowl, dissolve yeast in 1/2 cup warm water. After 15 minutes, add another cup warm water and flour, stirring with a wooden spoon or rubber spatula just enough to mix dough without kneading. Cover the bowl and set aside in a warm place to rise for 2 or 3 hours, or until doubled in size.

When the dough has risen, dissolve the salt in the remaining cup of warm water and add, mixing it into the dough with your hands. The dough will look raggedy at first, but gradually will form a more creamy texture, though still lumpy. Using hands as a paddle, beat dough until smooth and uniform in texture. If necessary, beat in another 1/2 cup flour. It should feel more like a dry batter than a bread dough.

Beat in the pepperonata, then set aside under a cloth for 15 minutes.

In a tall-sided frying pan, heat the oil to 360 degrees F. Drop the capers into the oil. After 30 seconds, remove and reserve most of the capers leaving some behind to flavor the oil. Wet hands and squeeze a bit of dough in 1 hand, then transfer the dough to the other hand and carefully drop it in the oil. Work in batches to avoid overcrowding the pan and lowering the temperature of the oil.

As soon as fritters are golden brown, turn and brown the second side. Serve immediately, while crisp and hot, with the reserved capers.

Pepper Stew: Peperonata

In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over high heat until almost smoking.

Add the peppers and saute over high heat 4 minutes, until browned at the edges and softened. Add the sherry vinegar and salt and pepper, to taste, reduce the heat to medium, and continue to cook for 5 to 7 minutes, until peppers are tender. Adjust seasoning and set aside to cool.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Panelle (Chickpea Fritters)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Mfino Fritters

Recipe courtesy of Siba Mtongana

Salt and Savory Biscuits

Recipe courtesy of Laura Calder

Savory and Sweet Short Pastry

Recipe courtesy of Lorraine Pascale

Conch Fritters

Recipe courtesy of Half Shell Raw Bar

Apple Fritters

Recipe courtesy of Emeril Lagasse

On TV

Haylie's America

7:30am | 6:30c

Haylie's America

8:30am | 7:30c

Haylie's America

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here