Classic fried zeppole with anchovy and caciocavallo are a delicious dish from the Italian culinary tradition, especially loved during the holidays or as a delicacy to enjoy on any special occasion. This version of the recipe stands out for the absence of traditional rising, thanks to the use of instant yeast, which allows for a lighter and fluffier dough in less time.
The basic dough for zeppole is made with flour, water, instant yeast, extra virgin olive oil, and a pinch of salt. This combination creates a soft and airy texture, which becomes the perfect base to accommodate the intense flavors of anchovy and caciocavallo.
The combination of anchovy and caciocavallo adds a unique and refined touch to the zeppole. The anchovies, with their salty and intense taste, add depth to the preparation, while the caciocavallo, with its creamy consistency and slightly spicy flavor, completes the taste profile harmoniously.
The preparation process is relatively simple but requires attention to the choice of ingredients and the handling of the dough. Once a homogeneous dough is obtained, they are fried until an even golden brown is achieved. This technique ensures that the zeppole are crispy on the outside and soft on the inside.
Served hot, the zeppole with anchovy and caciocavallo are an explosion of flavors that will win over even the most demanding palates. Perfect as an appetizer or finger food on informal dinner occasions, these zeppole represent a tasty and original variant of a classic of Italian cuisine. below are other holiday recipes.
- Difficulty: Very Easy
- Cost: Very Low Cost
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Stove, Frying
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Classic Fried Zeppole
- 3 1/4 cups all-purpose flour
- 1 tbsp instant yeast for savory preparations
- 1 1/2 cups water
- 1 tbsp salt
- 1 tbsp extra virgin olive oil
- 3 1/2 oz caciocavallo cheese (fresh, diced)
- 10 anchovies in oil (chopped)
- as needed peanut oil (for frying)
Tools for Classic Fried Zeppole
- 1 Bowl
- 1 Wooden Spoon
- 2 Spoons
- 1 Saucepan
- 1 Slotted Spoon
- 1 Paper Towels
- 1 Tray
Steps
To prepare the classic fried zeppole, start by pouring the flour into a bowl.
add the instant yeast for savory preparations,
the water and
knead with a wooden spoon until the water is completely absorbed.
Now add the salt,
the pepper,
a tablespoon of extra virgin olive oil and
mix.
Take a spoonful of dough,
place diced caciocavallo in the center,
a piece of anchovy and
cover with a bit more dough.
remove any excess dough using another spoon.
fry the zeppole in abundant hot peanut oil, the temperature should be 340°-355°F.
Turn the zeppole occasionally, for even cooking on all sides and
drain them when they are golden brown.
Transfer the zeppole to a tray covered with paper towels and
serve while still hot.
