Zeppole (also known as Zippoli) are best served nice and hot, so prepare the mixture ahead of time, then fry them up on the spot for your guests!
To start with, fill up a bowl with 2 cups of warm water and dissolve 1.5 tablespoons of salt by stirring them in.
In a separate bowl, prepare up to 3kg/6.6lbs of plain flour.
Next, pour 3 sachets of dry yeast into the warm water and stir through to dissolve before adding 3 tablespoons of extra virgin olive oil and continuing to stir.
To ensure the yeast is activated, place a flat plate over the top of the bowl with the yeast mixture and leave for at least 15-20 minutes or until bubbles have formed on the top layer.
Once the bubbles have formed, stir it again, create a small well in the middle of the flour and gently pour the mixture in.
Keep a bowl of warm water next to you at all times as you will need to keep adding this to your zeppole dough.
Mix through the liquid using your hands to ensure there is no dry flour left and keep gradually adding water until you get a consistency that is thick and sticky,
For this zeppole recipe, each time you add water, knead the dough and turn it over so it combines really well.
Once you have reached the right consistency (it will take at least 15 minutes), cover the bowl with a kitchen towel or folded tablecloth so no air is let in, leaving it for at least an hour to raise.
Before you start cooking the zeppole, heat up the desired amount of vegetable oil in the fryer or saucepan to approx. 180 degrees celcius (356F).
Place a small bowl with oil next to you as you will need to keep your hands moist at all times through this process.
Prepare a large plate or tray with kitchen paper so you can place your zeppole inside and this can absorb any excess oil.
Remove the cover from the dough and moisten your hands using the oil.
Pull up a piece of dough and roughly flatten it out on the palm of your hand. Take an anchovy (sardine or your desired filing), place it in the middle and then fold the dough over, and twist it on both ends gently to encase the anchovy, making sure there are no holes and that the dough is not too thin around the filling.
Place it into the fryer/saucepan, and add a few more without overcrowding them.
Using a long set of tongs, tap the zippoli to turn them over and once they are completely golden, they’re ready!
Remove them from the oil, place them onto your plate or tray and serve.
Repeat until the dough is finished.
You can even make this zeppole recipe plain with no feeling, or leave some dough until dessert time and dip plain ones in honey and cinnamon!
E ora si mangia, Vincenzo’s Plate….Enjoy!