Zeppole Con Pesce

Name: Zeppole Con Pesce
Prep time: 3 h
Cook time: 10 min
Total time: 3 h 10 min
Yield: 24 zeppole, 12 serving(s)
Ingredients: 1 (1/4 ounce) 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)

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Recipe by Jamilahs_Kitchen

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.

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READY IN: 3hrs 10mins

SERVES: 12

YIELD: 24 zeppole

UNITS: US

INGREDIENTS

Nutrition

1

(1/4 ounce) 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

Dissolve the yeast in 1/4 cup of water taken from recipe.
Mix flour with salt in a large bowl. make a well and add remaining cup of warm water, yeast, eggs and oil.
Mix well.
Let rise in a warm place until doubled in bulk.
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.
Drain on paper towels.

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Zeppole Con Pesce

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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