Zeppole With Anchovy Food

ZEPPOLE

Steps:

• Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
• In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
• Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

SAVORY ZEPPOLE

Steps:

• Mix flour, yeast, salt, and water.
• Let rest to rise.
• This is a yeast dough so flour is aproximate as temperature and humidity effect yeast doughs.
• The dough should be very soft with just enough flour so that it is not sticky.
• You don't want it to be as firm as bread dough.
• After dough rests for about 2 hours, divide dough into 16 pieces.
• Place an anchovy or alternate filling in your palm.
• Fold dough over and make a ball.
• In heavy pot or deep frier, heat oil to about 350ºF.
• Add Zeppole to hot oil and cook until golden brown.
• If the zeppole don't turn themselves you will need to do it so that they cook evenly and are not raw in the center.

ZEPPOLE WITH ANCHOVY

Steps:

• 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.
• Yield: 16 zeppole.
• Prep Time: 2 hours 30 minutes.
• Cooking Time: 20 minutes.