Today we prepare the recipe for fried savory zeppole, a classic appetizer that still cannot be missing on our tables at any time of the year. Of course, each region calls them by their own name and especially with some variations. In this recipe, being Sicilian, we will include: anchovies, sun-dried tomatoes, and caciocavallo. Below I leave you with other delicious appetizer recipes.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the fried savory zeppole recipe
- 3 1/4 cups all-purpose flour
- 0.5 oz fresh yeast
- 1 1/2 cups water
- 0.5 oz salt
- 1 tbsp extra virgin olive oil
- 3.5 oz caciocavallo cheese
- 5 sun-dried tomatoes in oil
- 5 anchovies in oil
- peanut oil (for frying)
Tools for the fried savory zeppole recipe
- 1 Bowl
- 3 Small Bowls
- 1 Wooden Spoon
- 1 Frying Pan
- 1 Tray
- Paper Towels
- 2 Spoons
Steps
To prepare the fried savory zeppole recipe, start by pouring the flour into a large bowl
add the fresh yeast
and the water.
Mix in the bowl with a wooden spoon until all the water is absorbed.
Now add the salt,
pour a tablespoon of extra virgin olive oil
and mix until you get a smooth dough.
In the meantime, dice the caciocavallo
the sun-dried tomato
the anchovies in oil.
Incorporate everything into the dough
cover with plastic wrap and let rise for 2 hours.
After two hours, fry the obtained batter in hot oil at 356°F
taking care to turn them
and drain them as soon as they are golden brown.
Transfer the zeppole to a tray lined with paper towels
let them cool
and serve the zeppole warm or cold.
