Savory Zeppole
- Ready In:
- 3hrs 20mins
- Ingredients:
- 6
- Yields:
-
16 Zeppole
- Serves:
- 8
ingredients
- 354.88 ml flour
- 1 package yeast
- 0.25 ml salt
- 177.44 ml water
- 16 anchovy fillets (Pieces of Baccala, salt cod, mozzarella cheese, ham or pepperoni can be substituted for anchovies)
- 1419.54 ml oil (for deep frying)
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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RECIPE SUBMITTED BY
Steve P.
United States