|4.9028573 (3)||rate this recipe »|
Here's a dish that appears in just about every Sons of Italy community cookbook you run across — and no two recipes are alike. Zeppole — basically, fried dough — can be made sweet, savory or both; served hot, warm, or at room temperature, at any time of the day; and can come from a dough that is as runny as pancake batter or as stiff as firm bread dough. Just as every American has his or her own special doughnut, apple pie, or chocolate chip cookie recipe, so does every Italian have his or her own zeppole formula.
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
2 teaspoons instant yeast
1 tablespoon non-fat dry milk powder
1 tablespoon sugar
2 tablespoons (7/8 ounce) olive oil
1 cup (8 ounces) water
one 2-ounce can flat anchovy filets, anchovies rinsed and separated*
1/3 cup (2 ounces) golden raisins (optional)
1/4 cup (1 1/4 ounces) pine nuts (optional)
*You need 16 anchovy pieces. If necessary, divide some of the bigger pieces in half.
Manual method: In a large mixing bowl, or in the bowl of an electric mixer, combine all of the dough ingredients, mixing to form a shaggy dough. Knead the dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour.
Bread machine method: Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press start. About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple, but not sticky.
Transfer the dough to a lightly oiled work surface, and divide it into 16 pieces, about 1 3/8 ounces (40g) each. Working with one piece at a time, flatten the dough into a rough 4" x 2" rectangle. Lay an anchovy piece lengthwise over the dough, and space 5 to 6 raisins and a sprinkle of pine nuts along the anchovy. Fold the short edges of the dough over the ends of the anchovy, then pinch the long edges together to completely enclose the filling. Roll the dough to make a smooth log about 4 1/2" long. It's important to seal the log as well as possible, otherwise the zeppole will split open during frying. Repeat with the remaining pieces of dough and filling.
While you're working with the dough, heat vegetable oil (or your preferred frying oil) in a deep fryer, a wide saucepan, or in an electric frying pan to a temperature of 375°F to 380°F. (The zeppole can be fried in oil as shallow as 1/2", but 3/4" to 1" is easier and better.)
Transfer the zeppole, one by one, to the hot oil. Don't crowd them; using a 10" skillet, we were able to fry five at a time without the temperature of the oil fluctuating too wildly. Fry the zeppole for about 2 minutes on each side; they should be a deep-golden brown. Transfer the zeppole to paper towels or to a flattened brown paper bag to drain. Serve zeppole warm or at room temperature. Yield: 16 zeppole.
Nutrition information per serving (1 zeppole, 60g): 207 cal, 11.8g fat, 4g protein, 19g complex carbohydrates, 1g sugar, 1g dietary fiber, 2mg cholesterol, 333mg sodium, 96mg potassium, 3RE vitamin A, 1mg iron, 53mg calcium, 52mg phosphorus.