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 diced375g ‘00’ flour10g fine salt6g dry active yeast250ml warm water100g anchovies in oil, drained and cut into 2cm pieces, to fill125g buffalo mozzarella, diced, to fillLight 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 form
