Recipe courtesy of Rao's

Zeppole with Anchovy

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  • Total: 2 hr 50 min
  • Prep: 2 hr 30 min
  • Cook: 20 min
  • Yield: 16 zeppole
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Ingredients

Directions

  1. 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.

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