Zeppole With Anchovy Recipe

Serves/Makes: 16 zeppole


  • 16 anchovy fillets
  • 1 1/2 cups flour
  • 1 package yeast
  • Pinch salt
  • 3/4 cup water
  • 6 cups oil
How to cook Zeppole With Anchovy:
  • Mix flour, yeast, salt, and water.
  • Let rest in refrigerator.
  • After dough rests for about 2 hours, divide dough into 16 pieces.
  • Place an anchovy in your palm.
  • Fold dough over and make a ball. In heavy pot, heat oil.
  • Add to hot oil and cook until golden brown.


Prep Time: 2 hours 30 minutes.
Cooking Time: 20 minutes.


Zeppole or Italian doughnuts are a form of light, fried doughnuts in Neapolitan Italian cuisine. Their consistency ranges from light puffs to bread- or pasta-like.

This recipe for Zeppole With Anchovy serves/makes: 16 zeppole

The Zeppole With Anchovy recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Anchovy (more Anchovy recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Italian (more Italian recipes)

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