Zeppole Con Pesce

Fried Dough with Fish from The Roseto Cuisine Cookbook. posted for ZWT7. This delicious recipe is a traditional part of the luncheon prior to the Christmas Eve dinner. Also nice for Ramadan.

• Ready In: 3 hrs 10 mins
• Serves: 12
• Yields: 24 zeppole

Ingredients

• 1 (1/4ounce) packet dry yeast
• 1 1⁄4 cups warm water
• 3  cups flour
• 1  teaspoon salt
• 2  eggs, beaten
• 2  tablespoons olive oil
• 1 (2 ounce) can anchovies (lightly boiled smelts or cod "baccala" may be substituted)

Directions

1. Dissolve the yeast in 1/4 cup of water taken from recipe.
2. Mix flour with salt in a large bowl. make a well and add remaining cup of warm water, yeast, eggs and oil.
3. Mix well.
4. Let rise in a warm place until doubled in bulk.
5. Heat the oil in a deep fryer. With a greased tablespoon, dip out a rounded tablespoon of dough and flatten on the palm of your hand. Place fish along the center, fold shut, twist and fry until brown.
6. Drain on paper towels.