Serious Eats: Talk

How do you make zeppoli?

Posted by Lou, April 6, 2007

I made zeppoli today (the savory kind, with anchovies) and they came out like bricks: way too dense. I used 2 1/2 cups of flour, 1 cup of water, active dry yeast, and salt.

My mother makes these all the time, and I love them, but she's not that great at recipes. "Uses enough flour, fry them in hot oil"...

I let the dough rise for 2 hours in the refrigerator, then fried them in 360F vegetable oil.

You could kill a small animal with the result. Any suggestions?

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