Best Zeppole With Anchovy Recipes

ZEPPOLE WITH ANCHOVY

Zeppole With Anchovy image

Make and share this Zeppole With Anchovy recipe from Food.com.

Provided by Phil Franco

Categories Lunch/Snacks

Time 2h20m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups flour
1/4 ounce yeast
1 pinch salt
3/4 cup water
16 anchovy fillets
6 cups oil

Steps:

Mix flour, yeast, salt, and water. Let rest in refrigerator. After dough rests for about 2 hours, divide dough into 16 pieces. Place an anchovy in your palm. Fold dough over and make a ball. In heavy pot, heat oil. Add to hot oil and cook until golden brown.
Yield: 16 zeppole.
Prep Time: 2 hours 30 minutes.
Cooking Time: 20 minutes.

ZEPPOLE WITH ANCHOVY

Zeppole with Anchovy image

Provided by Food Network

Categories appetizer

Time 2h50m

Yield 16 zeppole

Number Of Ingredients 6

Ingredients

1 1/2 cups flour
1 package yeast
Pinch salt
3/4 cup water
16 anchovy fillets
6 cups oil

Steps:

Mix flour, yeast, salt, and water. Let rest in refrigerator. After dough rests for about 2 hours, divide dough into 16 pieces. Place an anchovy in your palm. Fold dough over and make a ball. In heavy pot, heat oil. Add to hot oil and cook until golden brown.

SAVORY ZEPPOLE

Savory Zeppole image

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!

Provided by Steve P.

Categories Yeast Breads

Time 3h20m

Yield 16 Zeppole, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups flour
1 package yeast
1 pinch salt
3/4 cup water
16 anchovy fillets (Pieces of Baccala, salt cod, mozzarella cheese, ham or pepperoni can be substituted for anchovies)
6 cups oil (for deep frying)

Steps:

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.

Nutrition Facts : Calories 1550, Fat 164.6, SaturatedFat 21.4, Cholesterol 6.8, Sodium 314.2, Carbohydrate 18.2, Fiber 0.8, Sugar 0.1, Protein 5.1

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