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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix flour, yeast, salt, and water. | 2. Let rest to rise. | 3. This is a yeast dough so flour is aproximate as temperature and humidity effect yeast doughs. | 4. The dough should be very soft with just enough flour so that it is not sticky. | 5. You don't want it to be as firm as bread dough. | 6. After dough rests for about 2 hours, divide dough into 16 pieces. | 7. Place an anchovy or alternate filling in your palm. | 8. Fold dough over and make a ball. | 9. In heavy pot or deep frier, heat oil to about 350ºF. | 10. Add Zeppole to hot oil and cook until golden brown. | 11. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
yeast	1	package		-	-	-	-
salt	1	pinch		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
anchovy fillet	16		mozzarella substituted	-	-	-	-
oil	6	cups		10774.8	0.0	3.444	1223.604

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.