Th­ese savoury dough­nuts are per­fect with beer or bub­bles. They can also be made with of­f­cuts of pizza or bread dough.

Dish - - IT’S PARTY TIME -


250 grams plain white flour

10 grams ac­tive dried yeast gran­ules

250ml wa­ter

10ml olive oil

5 grams salt

100 grams an­chovies, roughly chopped

grape­seed oil, for cook­ing


½ cup good qual­ity may­on­naise

2 ta­ble­spoons pre­served lemon, finely diced

zest and juice 1 lemon

½ tea­spoon chilli pow­der

ZEPPOLE: Sift the flour into a large bowl and com­bine with the yeast. Make a well in the cen­tre and grad­u­ally pour in the wa­ter, oil and salt and stir un­til a sticky dough forms. Cover and leave to rise for 60-90 min­utes.

MAYO: Whisk to­gether all the in­gre­di­ents in a small bowl. Place in a jar in the fridge un­til ready to use.

Heat 5cm oil in a sauté pan over a medium heat. Dunk a ta­ble­spoon into wa­ter be­fore tak­ing spoon­fuls of zeppole bat­ter, fold­ing in a piece of an­chovy, and drop­ping them into the hot oil. Cook for 1 minute on each side or un­til puffed up and golden and cooked through (cut one open to check). Drain on kitchen tow­els, then trans­fer to a plate and sprin­kle with sea salt. Serve im­me­di­ately with may­on­naise. MAKES 8-10 ZEPPOLE


Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.