Best 3 Anchovy Puffs Recipes
In the realm of culinary delights, few dishes capture the essence of delectable simplicity and tantalize the taste buds quite like anchovy puffs. These delectable morsels, often referred to as "anchovy beignets" or "anchovy fritters," are a testament to the culinary magic that can be achieved through the harmonious marriage of humble ingredients. With a crispy, golden-brown exterior and a soft, airy interior that bursts with the distinctive flavor of anchovies, these bite-sized treats are sure to be a hit at any gathering, whether it's a casual get-together or a sophisticated cocktail party. So, join us on a culinary journey as we explore the art of crafting the perfect anchovy puff, guiding you through each step of the process to ensure that your taste buds are in for a truly unforgettable experience.
Here are our top 3 tried and tested recipes!
ANCHOVY PUFFS
Yield Makes about 24 anchovy puffs plus scraps
Number Of Ingredients 4
Steps:
- In a small bowl with a fork mash anchovies with mayonnaise. On a lightly floured surface roll out both sheets of pastry into 14-inch squares and trim edges to form 13-inch squares. Brush off excess flour and spread anchovy mayonnaise evenly over 1 pastry sheet. Cover with remaining pastry sheet and press sheets together gently.
- Preheat oven to 375°F.
- With a 3- to 4-inch decorative cutter, such as a fish, cut pastry into shapes. Reserve scraps and cut into bite-size pieces to bake separately. (To eliminate scraps forego decorative shapes altogether and simply cut pastry into squares.)
- Arrange pastries on lightly greased baking sheets and brush tops with egg wash. With the edge of a cookie cutter or the back of a sharp knife score fish. Bake pastries in oven until puffed and golden, 12 to 15 minutes.
ANCHOVY PALMIERS
Roll puff pastry up with anchovies and Parmesan cheese and bake to create a simple but impressive nibble or canapé
Provided by Mary Cadogan
Categories Buffet, Starter
Time 25m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Roll out the pastry to a 24 x 26cm rectangle. Brush with a little egg and place 4 spaced-out rows of anchovies over the pastry, parallel to the longest sides. Sprinkle the Parmesan between the rows.
- Roll up the pastry from each long side to meet in the middle, brushing with a little egg to help it stick. Using a very sharp knife, cut into thin slices. Place slices a little apart on a baking sheet lined with baking parchment. Chill for at least 30 mins, or cover with cling film and chill for up to 24 hrs.
- Heat oven to 200C/180C fan/gas 6. Bake for 12-15 mins until the pastry is crisp and golden.
Nutrition Facts : Calories 85 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 3 grams protein, Sodium 0.5 milligram of sodium
ANCHOVY PUFFS
Just bought many tins of anchovies at Trader Joe's and plan to use this as an appy. I can't wait-I LOOOOVE anchovies.
Provided by spatchcock
Categories European
Time 40m
Yield 24 puffs
Number Of Ingredients 5
Steps:
- In a small bowl with a fork mash anchovies with mayonnaise.
- On a lightly floured surface roll out both sheets of pastry into 14-inch squares and trim edges to form 13-inch squares.
- Brush off excess flour and spread anchovy mayonnaise evenly over 1 pastry sheet.
- Cover with remaining pastry sheet and press sheets together gently.
- Preheat oven to 375°F.
- With a 3- to 4-inch decorative cutter (a fish-shaped one would be the best!) cut pastry into shapes.
- Reserve scraps and cut into bite-size pieces to bake separately.
- (To eliminate scraps, you can forego decorative shapes altogether and simply cut pastry into squares.).
- Arrange pastries on lightly greased baking sheets and brush tops with egg wash.
- With the edge of a cookie cutter or the back of a sharp knife score fish.
- Bake pastries in oven until puffed and golden, 12 to 15 minutes.
Nutrition Facts : Calories 119.4, Fat 8.2, SaturatedFat 2, Cholesterol 11.3, Sodium 150.4, Carbohydrate 9, Fiber 0.3, Sugar 0.3, Protein 2.4
Tips:
- Use fresh anchovies: Fresh anchovies have a more delicate flavor than canned anchovies, and they're easier to work with. If you can't find fresh anchovies, you can use canned anchovies, but be sure to drain and rinse them well before using.
- Don't overmix the batter: Overmixing the batter will make the puffs tough. Mix the batter until it is just combined, and then stop.
- Fry the puffs in hot oil: The oil should be hot enough so that the puffs sizzle when they're added to the pan. This will help them cook evenly and prevent them from becoming greasy.
- Serve the puffs immediately: Anchovy puffs are best served immediately after they're cooked. They can be served as an appetizer, a main course, or a snack.
Conclusion:
Anchovy puffs are a delicious and easy-to-make appetizer that is perfect for any occasion. They're made with a simple batter of flour, eggs, and milk, and they're filled with a savory anchovy filling. Anchovy puffs can be fried, baked, or air-fried, and they can be served with a variety of dipping sauces. Whether you're serving them as an appetizer, a main course, or a snack, anchovy puffs are sure to be a hit.
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