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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Recipe Information
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)
Instructions
In a large mixing bowl, combine the flour, yeast, salt, and sugar.
Slowly add the water while stirring, mixing until a sticky dough forms.
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.
After the dough has risen, gently deflate it by stirring. It should remain sticky; do not overmix.
Heat the olive oil in a deep, heavy-bottomed pot or fryer to 180°C (350°F).
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.
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.
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.
Repeat the process with the remaining dough and anchovies.
Serve the zeppole warm, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
9980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 973.5 g | 1248% | |
| Saturated Fat | 153.1 g | 765% | |
| Polyunsaturated Fat | 89.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 14497 mg | 630% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 5.5 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 24.0 mcg | 120% | |
| Calcium | 890 mg | 68% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 1696 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
