Zeppole With Anchovy: A Salty Bite of Southern Italy

The aroma of frying dough always takes me back to my summers in Calabria. My great aunt Emilia, a woman whose hands were as strong as her will, would set up her makeshift fryer in the courtyard every August, the summer air thick with anticipation. We kids would hover, mesmerized, as she transformed simple dough into golden puffs, each one holding a surprise: sometimes sweet ricotta, other times a briny anchovy. Those were the best – that unexpected salty punch against the soft dough. This recipe, adapted from the legendary Rao’s, captures that very same magic, a taste of home passed down through generations.

Recipe Overview

• Prep Time: 2 hours 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 50 minutes
• Servings: 16
• Yield: 16 zeppole
• Dietary Type: Not Gluten-Free

Ingredients

• 1 1⁄2 cups flour
• 1⁄4 ounce yeast
• 1 pinch salt
• 3⁄4 cup water
• 16 anchovy fillets
• 6 cups oil (vegetable, canola, or peanut oil for frying)

Equipment Needed

• Large mixing bowl
• Refrigerator
• Heavy-bottomed pot or deep fryer
• Slotted spoon or spider
• Paper towels

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour, yeast, salt, and water. Mix until a shaggy dough forms. You can use a stand mixer with a dough hook or mix by hand. The dough should be slightly sticky.
2. First Rest: Cover the bowl with plastic wrap or a clean kitchen towel and place it in the refrigerator. Let the dough rest for approximately 2 hours. This slow fermentation process develops the flavor and texture of the zeppole.
3. Divide the Dough: After the dough has rested, remove it from the refrigerator. Lightly flour a clean work surface. Gently turn the dough out onto the floured surface. Divide the dough into 16 equal pieces.
4. Enclose the Anchovy: Take one piece of dough and flatten it slightly in your palm. Place an anchovy fillet in the center. Fold the dough over the anchovy and pinch the edges together to form a ball, ensuring the anchovy is completely enclosed within the dough. Repeat with the remaining dough pieces and anchovies.
5. Heat the Oil: In a heavy-bottomed pot or deep fryer, heat the oil to 350-375°F (175-190°C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is not hot enough, the zeppole will be greasy. If it’s too hot, they’ll burn on the outside before they cook through.
6. Fry the Zeppole: Carefully add the zeppole to the hot oil, a few at a time, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy zeppole.
7. Cook Until Golden Brown: Fry the zeppole for about 3-4 minutes per side, or until they are golden brown and cooked through. Turn them occasionally to ensure even browning.
8. Remove and Drain: Using a slotted spoon or spider, carefully remove the zeppole from the hot oil and place them on a plate lined with paper towels to drain off any excess oil.
9. Serve Immediately: Serve the zeppole immediately while they are still hot and crispy.

Expert Tips & Tricks

• Dough Consistency: The dough should be slightly sticky but manageable. If it’s too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a little more water, one tablespoon at a time.
• Oil Temperature: Maintaining the correct oil temperature is crucial for achieving perfectly cooked zeppole. Use a thermometer to monitor the temperature throughout the frying process. Adjust the heat as needed to keep the oil between 350-375°F (175-190°C).
• Don’t Overcrowd: Frying too many zeppole at once will lower the oil temperature and result in greasy zeppole. Fry them in batches, ensuring there’s enough space between each one.
• Second Rest: For an even lighter texture, let the shaped zeppole rest for another 30 minutes before frying.
• Spice it Up: Add a pinch of red pepper flakes to the dough for a subtle kick.

Serving & Storage Suggestions

Zeppole with anchovy are best served immediately while they are still hot and crispy. Their contrast of textures and flavors is most satisfying fresh from the fryer. You can serve them as an appetizer, a snack, or even as part of a larger antipasto platter.

Leftover zeppole are best stored in an airtight container at room temperature. They will lose some of their crispness as they sit. Reheat them in a preheated oven at 350°F (175°C) for a few minutes to crisp them up again.

They are not recommended to be frozen because the texture deteriorates upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	775 kcal	N/A
Total Fat	82g	126%
Saturated Fat	11g	53%
Cholesterol	3mg	1%
Sodium	157mg	6%
Total Carbohydrate	9g	3%
Dietary Fiber	0g	1%
Sugars	0g	0%
Protein	3g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegetarian Option: Replace the anchovy with a small piece of sun-dried tomato or a brined olive for a similar salty, savory flavor.
• Sweet Zeppole: Omit the anchovy and dust the cooked zeppole with powdered sugar or cinnamon sugar for a sweet treat. You can also fill them with ricotta cheese or pastry cream after frying.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum or guar gum to help bind the dough.
• Herbed Zeppole: Add fresh herbs, such as rosemary or thyme, to the dough for a fragrant twist.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 24 hours in advance. Store it in the refrigerator and let it come to room temperature for about 30 minutes before shaping and frying.

Q: Why are my zeppole greasy?
A: The oil was likely not hot enough. Ensure the oil temperature is between 350-375°F (175-190°C) before frying. Also, avoid overcrowding the pot.

Q: Can I bake the zeppole instead of frying them?
A: While you can bake them, the texture will be different. They won’t be as crispy and airy as fried zeppole. If you choose to bake them, preheat your oven to 375°F (190°C) and bake for 15-20 minutes, or until golden brown.

Q: What kind of oil is best for frying?
A: Vegetable, canola, or peanut oil are all good choices for frying zeppole. They have a high smoke point and a neutral flavor.

Q: How do I know when the zeppole are cooked through?
A: The zeppole should be golden brown and cooked through. You can test them by inserting a toothpick into the center. If it comes out clean, they are done.

Final Thoughts

These zeppole with anchovy are more than just a recipe; they’re a taste of tradition, a memory of sun-drenched summers, and a reminder that the simplest ingredients can create the most extraordinary flavors. I urge you to try this recipe, to embrace the warmth of the kitchen, and to share these little bites of joy with your loved ones. Don’t be afraid to experiment with variations, to add your own personal touch, and to make this recipe your own. And please, let me know how they turn out – I’d love to hear your stories and experiences with this truly special dish. Pair them with a crisp, dry white wine for the perfect Mediterranean moment. Buon appetito!