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These are traditionally served in my Italian family tradition on Christmas and New Years eves. They make an excellent appetizer and go great with beer at parties too!
- 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.