Ingredients
- 1 1/2 cups flour
- 1 package yeast
- Pinch salt
- 3/4 cup water
- 16 anchovy fillets
- 6 cups oil
Directions
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 5 reviews
By savories13_9127132
Franklin Square, NY
on December 29, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This has a been a favorite of my Calabrian family for many generations and with the passing of my grandmother and mother I thought the tradition of having these delicious zeppole on New Year's Eve was gone...thank you so much; they bring back wonderful memories.
By Jesusgirl1
Oceanside, CA
on July 03, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We make this every year as part of our christmas eve tradition-it is my sister's favorite! My nana used to make the dough from scratch, btu as she got older, she began using frozen bread dough. We cut out "doughnut" shapes and fry them plain, and then make a little "envelope" of dough with the anchovy. I prefer regular, crusty italian bread-but this fried bread (zeppole is always a hit.
By palazzo_5242161
Newtown, PA
on March 21, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
They're great. My mom always makes them on Christmas Eve - you can count the anchovy as one of the 7 fish! She also makes them around Carnevale (Mardi Gras. She also makes them without anchovies. The way you tell the difference is that the solid round balls are with anchoy and the ones without are in a donut shape.
Read all 5 reviews