Zeppole with anchovies and olives (zeppole con acciughe e olive)

Zeppole are traditionally eaten at Christmas time in Calabria, but are so delicious they should be (and often are) eaten at any time of the year.

Zeppole with anchovies and olives (zeppole con acciughe e olive) Credit: Paola Bacchia

• makes

  12

• prep

  30 minutes

• cook

  1 hour

• difficulty

  Mid

This recipe includes potato in the dough, making them tender and rather addictive. They are stuffed with an anchovy or a green olive, but you can use a firm cheese (such as provolone), nduja (amazingly tasty spreadable Calabrian salami) or cubes of mortadella.

Ingredients

• 250 g (9 oz) medium desiree potatoes
• 200 g (7 oz/1⅓ cups) plain (all-purpose) flour
• 2 tsp extra-virgin olive oil 3 g (1/8 oz) instant dried yeast
• ½ tsp salt
• 6 anchovy fillets
• 6 large green olives, pitted
• grapeseed, peanut or sunflower oil, for frying

Cooling time: 10 minutes

Resting time: 4 hours

Instructions

Place the whole unpeeled potatoes in a saucepan of cold water and bring to the boil. Cook for about 30 minutes or until tender when pierced with a fork. Drain, peel and mash or put through a potato ricer (you should have about 200 g/7 oz mashed potato). Keep warm. 

Tip the flour onto a clean work surface and make a well in the centre. Place the warm mashed potato in the centre, add the oil and yeast, then bring the ingredients together with your hands to make a smooth dough. Knead for about 5 minutes, then add the salt and work the dough for a further 5 minutes. The dough should be smooth and elastic. Transfer to a lightly oiled bowl, cover with plastic wrap and set aside in a warm draught-free spot for 2 hours or until doubled in size. 

Divide the dough into 12 equal-sized pieces. Roll a piece of dough into a ball and flatten slightly with the palm of your hand and make a small indentation. Place an anchovy fillet or an olive in the centre. Close the dough over and roll into a ball. Repeat with the remaining dough, alternating between olives and anchovies. Cover with a clean tea towel and set aside in a warm draught-free spot for 2 hours. 

Heat 4–5 cm (1½–2 in) oil in a heavy-based saucepan (or use a deep-fryer) to 180°C (350°F). Test the temperature of the oil by dropping in a cube of bread. If it starts to turn golden in 5 seconds, the oil is ready. Fry the zeppole, 2–4 at a time (depending on the size of your pan), for 3–4 minutes until golden brown, turning regularly to ensure that they cook evenly. Drain on kitchen towel and repeat with the remaining zeppole. Eat while hot for a substantial appetiser. 

This recipe is from Italian Street Food. (Smith Street Books). Photography by Paola Bacchia.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This recipe includes potato in the dough, making them tender and rather addictive. They are stuffed with an anchovy or a green olive, but you can use a firm cheese (such as provolone), nduja (amazingly tasty spreadable Calabrian salami) or cubes of mortadella.