Zeppole with anchovies

Ingredients

• 150 gplain flour
• 85 mlwater
• 10 gfresh yeast
• 100 g (1 medium-large potato)mashed potato
• 1 tbspsalt
• 50 ganchovies

Instructions

1. 1

   Mix the dry ingredients

   Put the flour, mashed potato and salt in a bowl, then mix them together.

2. 2

   Make the dough

   Make a small well in the middle and add the yeast and water. Mix everything thoroughly, then knead in the bowl until it forms a ball.

3. 3

   Leave to rise

   Cover the bowl and leave the dough to rest for 30 minutes, or until it has doubled in size.

4. 4

   Fill the dough

   Have a bowl of water, the dough and the anchovies ready. Wet your hands well, take a piece of dough and flatten it across your palm. Put an anchovy in the middle, then gradually fold and roll the dough around it until fully covered. Press the join firmly so it stays closed.

5. 5

   Fry until golden

   Fry the parcels in plenty of hot oil until golden. Repeat until you have used all the anchovies.

6. 6

   Serve the zeppole

   Enjoy the zeppole, ideally with a good beer.

What are zeppole?

Zeppole are Italian fried dough treats, made in both sweet and savoury styles. This version is savoury, with an anchovy tucked inside each piece.

The recipe’s mashed potato gives the dough a soft base, while frying adds a crisp, golden outside. The contrast between mild dough and salty anchovy is what makes these little parcels distinctive.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 3g protein, 12g carbs, 5g fat.

The flour and potato provide most of the carbohydrates, while the anchovies contribute protein and fat; frying adds further fat. For a more balanced plate, serve a few zeppole with salad or vegetables rather than making them the whole meal.

The dough ingredients

Flour: plain flour forms the structure of the dough. Mix it with the mashed potato and salt before adding the liquids.

Potato: use smooth mashed potato so it blends evenly into the dough. The listed amount is 100 g, or about one medium-large potato.

Yeast and water: fresh yeast starts the rise, while the water brings the mixture together. The dough should become a cohesive ball after mixing and kneading.

Let the dough rise

Cover the bowl and leave the dough for 30 minutes, checking whether it has doubled in size. Room temperature affects how quickly yeast works, so use the rise as well as the time as your cue.

If it has not doubled after 30 minutes, give it more time rather than shaping it while it is still dense.

Seal in the anchovy

Wet hands: damp hands help manage the soft dough and reduce sticking as you shape it. Keep a little water close by so you can re-wet your hands as needed.

Close the seam: flatten each dough piece across your palm, place an anchovy in the centre and fold the dough over it. Press the join closed all the way round to help prevent the filling escaping during frying.

Frying and doneness

Use plenty of hot oil, as directed, and fry each parcel until its outside is golden. Keep an eye on the colour; the dough needs time to cook through as well as brown.

Work in batches if needed so the parcels have room in the pan. The recipe does not specify a frying temperature or time, so use the golden colour as the stated cue.

How to serve them

Serve the zeppole warm, when the outside is freshly fried and the dough is soft. The recipe suggests pairing them with beer.

For a more substantial spread, offer them alongside a crisp salad or vegetables to balance the rich, salty bites.

Recipe notes & tips

• Mash the potato until smooth so there are no lumps in the dough.
• Keep the dough covered while it rests to stop its surface drying out.
• Wet your hands again whenever the dough starts sticking as you shape it.
• Check each parcel’s seam before lowering it into the oil.
• Fry in batches if the pan is crowded, so the zeppole can brown evenly.

Variations

• Add herbs: mix finely chopped parsley into the dough for a fresh note.
• Use smaller anchovies: cut larger fillets into pieces that fit neatly inside each parcel.
• Add chilli: include a little chilli with the anchovy for gentle heat.
• Serve with lemon: offer lemon wedges at the table to add a bright contrast.
• Make a sweet batch: prepare a separate version without anchovy and serve it with sugar.

Common mistakes to avoid

• Dough that is too firm: knead until it comes together into a ball before leaving it to rise.
• Skipping the rise: wait until the dough has doubled, even if it takes longer than 30 minutes.
• Hands sticking to the dough: wet them well before shaping and re-wet as needed.
• A loose seam: press the join firmly all the way around the filling before frying.
• Crowded frying: cook in batches so the zeppole have room to brown.

How to store

These are best eaten freshly fried. If needed, refrigerate leftovers in a covered container for up to 2 days, then reheat in an oven until hot; the outside may be less crisp than when freshly made.

Frequently asked questions