🇲🇹 Maltese Recipes

Traditional Mediterranean Cuisine

Sfineġ tal-Inċova (Maltese Anchovy Fritters)

Small Maltese yeast-dough fritters with an anchovy centre, fried until golden. A savoury snack associated with Lent and Holy Week.

Prep: 30 minutes (plus 1 hour rising) Cook: 20 minutes Servings: 12 fritters
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Watercolour illustration of golden Maltese anchovy fritters with one split open to show the filling.

Ingredients

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Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

Instructions

  1. Make the dough: Mix flour, yeast and salt, then stir in 220ml water. Add more only if needed for a soft, sticky dough. Work with a spoon or dough scraper for a few minutes, cover and leave for about 1 hour until doubled.
  2. Prepare to fry: Heat a deep layer of oil in a heavy saucepan to 170-175°C, keeping the pan no more than half full. Drain the anchovies and divide the dough into 12 portions with lightly oiled hands.
  3. Fill: Stretch one portion into a small oval, lay an anchovy in the middle and close the dough around it, pinching the seam. Shape a few at a time as you fry.
  4. Fry in batches: Lower into the oil carefully. Fry for 3-4 minutes, turning, until evenly golden. Split a test fritter to check the dough is cooked inside; lower the heat if the crust colours before the centre cooks. Drain and serve warm with lemon.

Dough and Filling

Keep the dough soft and the seam well closed. Anchovies provide most of the salt. Cured anchovy fillets in oil are intended here, rather than raw fresh anchovies.

Fry only a few at a time so the oil temperature stays steady. These are best eaten shortly after cooking. Cool and refrigerate leftovers within two hours; use within 48 hours and reheat once until hot through the centre.

Find more small savouries in Maltese street food and seasonal ideas in the Easter collection.

At the Maltese table

Anchovy-filled sfineġ are associated with Lent and Holy Week. Their savoury yeast dough distinguishes this version from sweet ricotta-filled St Joseph pastries, even though names for fried dough can overlap.