Zarotti anchovy and mint fritters



Pour water into a container with a heaped teaspoon of black pepper and another of salt, the yeast/baking powder and 3/4 of the flour.
Knead by hand until the flour has no lumps, add the remaining flour and knead energetically for about a minute.
Chop up the anchovies with the mint and add the mixture to the dough, cover with foil and leave to rest for two hours at room temperature.
Next, fry the dough in a low and wide pan full of oil at 180°C.
Gather the dough from the edge with the help of a teaspoon and form the fritters.
Fry them until they take on a golden colour.

To serve

Before serving, dry the fritters with absorbent paper then arrange them in a serving dish.