A tried, tested and approved recipe from my Calabrese family (my in-laws). These are typically made on Christmas Eve or at any large family gathering. The designated fryer is usually doing their job and the rest of the family hangs around the fryer waiting to devour them.
Ingredients 6
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Method 11
Boil the in salted water, drain, and mash once slightly cooled.
Add 1 cup of warm water to a jug, stir in the , and leave to activate until frothy (about 10-15 mins).
In a small bowl, add another cup of warm and stir in the to dissolve.
In a large bowl, add the and mashed , add in the water that has the yeast, and start mixing with your hands. Once that has all been added, start adding the water/salt mixture (you may not need it all but I used the whole 2 cups). Knead until slimy and wet (only takes a few minutes).
Scrape down the sides of the bowl with your hands and with wet hands flatten out the surface.
Pour some around the edge of the bowl (where the dough is touching the bowl).
Cover with a tablecloth and leave for an hour to double in size.
Heat (around 3 cm deep). Once hot, reduce to medium-high heat while frying.
Use 2 spoons to shape dough and drop into the . Fry until golden on all sides.
If the dough is too sticky while shaping, you can add more as you go.
Add an anchovy to some of the zeppole. Shape the dough around the anchovy, using oiled hands to do this (see video).
Jessica Timpano's tips
These are best eaten hot or within a few hours of frying.
