“I GREW UP EATING ZEPPOLE AT ITALIAN FESTE, WHERE THEY’RE EITHER stuffed with anchovies OR LEFT PLAIN AND rolled in sugar”
JULIA
ANCHOVY & MOZZARELLA ZEPPOLE
Makes approx 30
Pillowy and light, these zeppole are delicious as a snack to serve with drinks before a meal. I like to stuff mine with anchovy and mozzarella, but one or the other is fine, too.
100g potato (approximately 1), peeled and diced
375g ‘00’ flour
10g fine salt
6g dry active yeast
250ml warm water
100g anchovies in oil, drained and cut into 2cm pieces, to fill
125g buffalo mozzarella, diced, to fill
Light flavoured extra virgin olive oil, for frying (plus extra for greasing)
1. Cook the potato in a small saucepan of water over a high heat until very tender. Drain and press the cooked potato through a potato ricer into a large bowl of a stand mixer fitted with a dough hook. Add the remaining dry ingredients and warm water.
Mix for 4–5 minutes on medium-high speed until smooth and elastic. Drizzle with a little extra virgin olive oil, turning the dough onto itself a few times to