Savory Zeppole

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READY IN: 3hrs 20mins
SERVES: 8
YIELD: 16 Zeppole
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups flour
  • 1
    package yeast
  • 1
    pinch salt
  • 34
    cup water
  • 16
    anchovy fillets (Pieces of Baccala, salt cod, mozzarella cheese, ham or pepperoni can be substituted for anchovies)
  • 6
    cups oil (for deep frying)
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DIRECTIONS

  • Mix flour, yeast, salt, and water.
  • Let rest to rise.
  • This is a yeast dough so flour is aproximate as temperature and humidity effect yeast doughs.
  • The dough should be very soft with just enough flour so that it is not sticky.
  • You don't want it to be as firm as bread dough.
  • After dough rests for about 2 hours, divide dough into 16 pieces.
  • Place an anchovy or alternate filling in your palm.
  • Fold dough over and make a ball.
  • In heavy pot or deep frier, heat oil to about 350ºF.
  • Add Zeppole to hot oil and cook until golden brown.
  • If the zeppole don't turn themselves you will need to do it so that they cook evenly and are not raw in the center.
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