Italian Nonna Makes Zeppole Calabrese Recipe How to Make Zeppole

Von Vincenzo's Plate · 180 Min.

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Zubereitung

1. Dissolve 1.5 tablespoons of salt in 2 cups of warm water in a bowl.
2. In a separate bowl, prepare up to 3 kg (6.6 lb) of plain flour.
3. Pour 3 sachets of dry yeast into the warm salted water, stir to dissolve, then add 3 tablespoons of extra virgin olive oil and keep stirring.
4. Cover the bowl with a flat plate and leave for at least 15 to 20 minutes, until bubbles form on the surface.
5. Stir the mixture again, make a well in the flour and gently pour the liquid in.
6. Mix with your hands, gradually adding warm water, until there is no dry flour and the dough is thick and sticky. Knead and turn the dough after each addition.
7. Knead until the right consistency is reached (at least 15 minutes).
8. Cover the bowl with a towel or cloth and leave for at least one hour to rise.
9. Heat vegetable oil in a fryer or saucepan to about 180°C (356°F).
10. Oil your hands. Flatten a piece of dough on your palm, place an anchovy (or sardine or other filling) in the middle, fold the dough over and twist the ends gently to seal, making sure there are no holes and the dough is not too thin.
11. Add the zeppole to the hot oil a few at a time without overcrowding.
12. Turn them over with long tongs and fry until completely golden.
13. Drain on a tray lined with kitchen paper and serve. Repeat with the remaining dough.

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