Savoury Yogurt Fritters with Olives, Capers and Anchovies
...the perfect snack
Ingredients
40 g pitted Taggiasca olives
20 g capers in brine (drained weight)
5 anchovy fillets in oil
180 g classic whole-milk yogurt
2 eggs
50 ml light beer
180 g plain flour
5 g instant baking powder for savoury bakes (not sweetened and not flavoured with vanilla)
100 g grated pecorino cheese
1 litre peanut oil (for frying)
salt
minTime
Preparation
Step 1: Prepare the chopped mixture
Roughly chop the olives, the well-drained capers and the anchovy fillets with a knife. Set aside.
Step 2: Mix the wet ingredients
In a bowl, mix the yogurt with the egg yolks and the beer until smooth and evenly combined.
Step 3: Whip the egg whites
In a separate bowl, beat the egg whites until stiff peaks form. Set aside.
Step 4: Add the dry ingredients
Sift the flour with the baking powder and the grated pecorino, then add these dry ingredients to the yogurt mixture, stirring well with a spatula until smooth.
Step 5: Finish the batter
Gently fold the beaten egg whites into the batter, using delicate upward movements so that they do not lose their volume.
Finally, add the chopped olives, capers and anchovies.
Taste and adjust with salt if necessary.
Step 6: Fry the fritters
Heat the peanut oil in a deep frying pan.
Once the oil has reached the right temperature, drop spoonfuls of batter into the pan, only a few at a time, and fry the fritters until puffed and golden.
Step 7: Drain and serve
Remove the fritters with a slotted spoon, drain them well and place them on kitchen paper to absorb the excess oil.
Serve hot.
More delicious recipe ideas
