Kitchen Recipe Collection
Italian Zeppole Salate (Savory Fried Dough)
Little clouds of savory, yeasted dough, often studded with anchovies, capers, or seaweed, deep-fried until puffed and golden.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 150 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- all-purpose flour
- active dry yeast
- water (warm)
- salt
- anchovy fillets (chopped)
- capers (optional)
- seaweed (optional, for 'Zeppoline di Mare')
- vegetable oil (for frying)
Equipment
- Large bowl
- Deep fryer or heavy pot
- Two spoons
Instructions
- 1
Mix the Batter
Dissolve yeast in warm water. Gradually whisk in the flour and salt until you have a very wet, sticky dough (more like a thick batter than bread dough).
- 2
Add Flavorings
Vigorously stir in the chopped anchovies (and capers or seaweed if using).
- 3
Proof
Cover the bowl and let the batter rise in a warm place for about 2 hours, until it is very bubbly and has doubled in volume.
- 4
Heat Oil
Heat a generous amount of oil in a deep pot to 350°F (175°C).
- 5
The Two-Spoon Method
Take two spoons. Scoop up a small amount of the sticky batter with one spoon, and use the other spoon to scrape it off into the hot oil.
- 6
Fry
The batter will immediately puff up into irregular, round shapes. Do not overcrowd the pan.
- 7
Turn
Fry for 2-3 minutes, turning them over in the oil so they cook evenly.
- 8
Check Doneness
They are done when they are a deep golden brown and feel very light (hollow) when tapped.
- 9
Drain
Remove with a slotted spider or spoon and drain on paper towels.
- 10
Serve
Sprinkle with a tiny bit of salt while hot (remember the anchovies are already salty). Serve immediately as they lose their crunch quickly.
Cooking Tips
- The batter must be very wet; if you add too much flour, the zeppole will be dense and heavy rather than light and airy.
- Ensure the oil is hot enough, or the dough will absorb grease and become soggy.
Variations
- Zeppoline di Mare: A Neapolitan variation mixed with fresh seaweed (lattuga di mare).
Chef's Notes & Storage
- A classic Christmas Eve appetizer in Southern Italy, but eaten year-round at street fairs.
Nutrition Estimate
250 calories · 5g protein · 30g carbs · 12g fat · 1g fiber per serving
