Mozzarella, sage and anchovy balls (Sfineğ)

Light and crispy, sfineġ are traditional Maltese fritters often enjoyed as a snack or part of a family meal, especially at Easter. Made with a simple batter and fried until golden, they capture the rustic comfort of everyday Maltese cooking.

Credit: Josh Martin

• makes

  25

• prep

  1:30 hour

• cook

  25 minutes

• difficulty

  Mid

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Ingredients

• 12.5 g sugar
• 3.5 g yeast
• 412 g flour, sifted
• 2.5 g salt
• Vegetable oil, for frying

Sfinegh filling

• 120 g (approximately) firm mozzarella
• 25 pieces tinned anchovies
• 25 large sage leaves

Proofing time: 1.5 hours

Chilling/freezing time: 1.5 hours

Instructions

1. For the dough, add 275 ml warm water, sugar and yeast into a large mixing bowl. Whisk together, then leave for 5 to 10 minutes to activate the yeast (it will become foamy or bubbly on the surface, with a yeasty aroma).
2. Into the same bowl, add sifted flour and salt. Using your hands, mix all the ingredients together and knead to activate the gluten, around 10 to 15 minutes, or until smooth and elastic.
3. Cover bowl with cling film and refrigerate to prove for 1.5 hours, or until it’s doubled in size.
4. Take dough out of the fridge and roll dough into 25 balls, weighing about 25 g each, and set aside on a lighlty floured tray or plate.
5. For the sfineġ filling, divide mozzarella into 25 even pieces. Take one piece and wrap an anchovy around it. Then, wrap a sage leaf around the anchovy and set aside on a tray. Repeat process to make 25 pieces. for the next 24 dough balls, setting these aside on a clean, lightly floured plate.
6. Using your thumb, press a small hole in the middle of a dough ball and place the mozzarella parcel inside. Seal it up and roll it back together to create a nice round and sealed ball and set back on the floured plate. Avoid having too much flour in your hands while assembling the balls.
7. In a deep pot, bring vegetable oil to 165˚C. Add in batches depending on how big your pot is – to make sure the sfineġ cook evenly, do not overcrowd the pot, and stir balls constantly. Cook until golden brown, about 5 minutes.

Watch how to make this recipe on Episode 3 of Shane Delia’s Malta, streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Shane Delia's Malta

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