makes
12
prep
20 minutes
cook
30 minutes
difficulty
Mid
makes
12
serves
preparation
20
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 1 kg plain flour
- 14 g (2 sachets) dried yeast
- ½ tsp salt
- 750 ml (3 cups) tepid water, approximately
- olive oil, for greasing
- vegetable oil, for deep frying
- 12 anchovy fillets
Resting time 1-1½ hours
Instructions
In a very large bowl, mix the flour, yeast and salt and make a well in the centre. Begin adding the water into the well, a little at a time and gathering the flour with your hand as you go until all the flour has been incorporated and you have a sticky paste. Scrape down the sides of the bowl and as much of the dough off your hands as you can, leaving the mass in the centre of the bowl. Lightly brush the dough with oil, then cover the bowl with a large tea towel. Set aside in a warm place for 1–1½ hours or until the mixture has doubled in size.
Heat the oil in a large deep saucepan or wok over medium heat. To test if the oil is ready, drop a small piece of dough into the oil and if it sizzles immediately, the oil is ready. Dampen your hands with a little water and take a lump of dough (about 2 tablespoons), stretch it between your fingers and place an anchovy fillet lengthways along the centre. Twist the dough to completely encase the anchovy, then gently place into the hot oil. Repeat with the remaining dough and anchovies, making sure you don’t over crowd the pan too much. Cook the zippoli, turning regularly for 3-4 minutes or until golden all over. Drain in a colander lined with paper towel and serve warm.
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.
