Diavoli Fritte with Onion and Dill Dip

  • Level: Intermediate
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 Servings
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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

Green Onion and Dill Dip

6 scallions, thinly sliced

1/2 cup minced fresh dill

1/2 cup minced Italian flat-leaf parsley

1 cup sour cream

1 cup Mediterranean full-fat yogurt

Juice of 1 lemon

Big pinch brown sugar

Pinch sea salt and freshly ground pepper


  1. 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.