Zeppole with Anchovy
Indulge in the irresistibly savory flavor of Zeppole with Anchovy, a classic Italian street food that combines the light, airy texture of fried dough with the briny bite of anchovy fillets. This quick and simple recipe features a yeast-leavened dough that’s fried to golden perfection, encasing a hidden gem of salty anchovy inside each bite. Perfect for appetizers, snacks, or party platters, these crispy delights are elevated with a sprinkle of fresh parsley for a touch of vibrant color and herbaceous freshness. With just 20 minutes of prep time and 15 minutes of cooking, these zeppole are a crowd-pleasing treat that balances bold flavors with effortless ease. Whether you’re hosting friends or craving a taste of Italy, this recipe will transport your taste buds straight to the Mediterranean coast.
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Ingredients
- 250 grams All-purpose flour
- 5 grams Instant yeast
- 200 milliliters Water
- 5 grams Salt
- 5 grams Sugar
- 12 pieces Anchovy fillets
- 1 liter Olive oil
- 1 bunch Fresh parsley (optional, for garnish)
Directions
Step 1
In a large mixing bowl, combine the flour, yeast, salt, and sugar.
Step 2
Slowly add the water while stirring, mixing until a sticky dough forms.
Step 3
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
Step 4
After the dough has risen, gently deflate it by stirring. It should remain sticky; do not overmix.
Step 5
Heat the olive oil in a deep, heavy-bottomed pot or fryer to 180°C (350°F).
Step 6
Using oiled hands or a spoon, scoop a small portion of the dough, about the size of a golf ball. Flatten it slightly and place a small anchovy fillet in the center. Fold the dough over the anchovy to seal it completely.
Step 7
Carefully drop the prepared dough ball into the hot oil. Fry 3-4 zeppole at a time, depending on the size of your pot, being careful not to overcrowd.
Step 8
Fry each zeppola for 2-3 minutes on each side, or until golden brown and puffed up. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 9
Repeat the process with the remaining dough and anchovies.
Step 10
Serve the zeppole warm, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
| Serving size | 1824.7 grams (1824.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9980 |
| Total Fat 973.50g | 1248% |
| Saturated Fat 153.10g | 765% |
| Polyunsaturated Fat 89.70g | |
| Cholesterol 120mg | 40% |
| Sodium 14497mg | 630% |
| Total Carbohydrate 199.90g | 73% |
| Dietary Fiber 9.20g | 33% |
| Total Sugars 5.50g | |
| Protein 101.00g | 202% |
| Vitamin D 960IU | 4800% |
| Calcium 890mg | 68% |
| Iron 41mg | 226% |
| Potassium 1696mg | 36% |
Source of Calories