ITALIAN ANCHOVIE BALLS (Lucy Taylor’s)
Make your regular bread dough recipe (1 loaf size). Blend 2-3 mashed Idaho potatoes into the dough to make it nice and thick. Divide into pieces to roll into balls and add as many anchovies as you like (Lucy says this depends on how big you make the balls. She uses quite a few anchovies as she rolls her balls to baseball-size. You would use fewer for cocktail-size balls however). Let the dough rise a second time. Roll into balls and deep fry til golden. Drain anchovie balls and serve.
Anchovie Balls recipe is published in our January, 2009 Menu Minder, Issue #303.