Zeppole with pumpkin flowers and anchovies, a very simple appetizer to prepare at least a couple of hours in advance for rising. Zeppole does not only refer to those of San Giuseppe, but the term zeppola indicates various types of Italian sweets and, of course, also savory ones of different origin and recipe. According to historical sources, the first official recipe for zeppole is attributed to an Italian cook, Cavalcanti Ippolito of Buonvicino, in the province of Cosenza, who wrote this recipe in his theoretical-practical cooking treatise. My recipe today is savory, even though I have improperly called them zeppole. In the dough, I added anchovies and pumpkin flowers and let it rise. At the time of frying, I prepared slightly irregular spheres and cooked them in deep peanut oil at 320°F to give them time to cook in the center and not burn externally. I would say that this recipe succeeded in creating a treat to accompany some cured meats for an aperitif.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 600.85 (Kcal)
- Carbohydrates 44.93 (g) of which sugars 0.94 (g)
- Proteins 6.93 (g)
- Fat 46.09 (g) of which saturated 7.79 (g)of which unsaturated 33.54 (g)
- Fibers 8.22 (g)
- Sodium 409.92 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to Prepare Zeppole with Pumpkin Flowers and Anchovies
- 3 cups flour
- 0.85 cup water
- 1 cube fresh brewer's yeast
- 10 anchovies in oil
- 6 pumpkin flowers
- 1 tsp salt
- 1 tsp sugar
- 1.5 tbsp extra virgin olive oil
- 1 cup peanut oil (for frying)
Tools to Prepare the Zeppole
- Stand Mixer
- Kitchen Scale
- Saucepan
Steps to Prepare Zeppole with Pumpkin Flowers and Anchovies
I used the stand mixer, but you can also prepare it on the work surface without any problem.
In the lukewarm water with the sugar, crumble the yeast and stir with a spoon until it dissolves. Put the flour with the hook in the stand mixer and, while starting it, pour in the water with the yeast. After a few minutes, add the salt with the oil, the minced anchovies, and the washed and chopped pumpkin flowers.
Cover the dough ball and let it rest for 2 hours.
Once the time has passed and it has doubled in volume, the dough is ready to fry the zeppole with pumpkin flowers and anchovies.
Heat the oil without exceeding 320°F and fry the dough by forming small spheres. They will double during cooking, so place only a few at a time in the oil.
Drain them on absorbent paper, salt them, and serve immediately without letting them cool down.
Tips
As a fried dish, I can also recommend fried pumpkin flowers in batter.
https://blog.giallozafferano.it/vaipinacucina/fiori-di-zucca-in-pastella-fritti/
https://blog.giallozafferano.it/vaipinacucina/fiori-di-zucca-in-pastella-fritti/
https://blog.giallozafferano.it/vaipinacucina/fiori-di-zucca-in-pastella-fritti/
FAQ (Questions and Answers)
If I don’t have pumpkin flowers, can I use a zucchini instead for the zeppole?
Yes, of course, a small zucchini cut thinly will work just fine.
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