Makes 24 to 30
INGREDIENTS
2 pounds russet potatoes, boiled
2 tablespoons sea salt
2 pounds 00 flour (6½ cups)
1 ounce fresh yeast
2 3-ounce jars Italian anchovies in
olive oil (about 24 anchovies)
10 cups pure olive oil, for frying
METHOD
Scrub and wash potatoes, making sure not to remove skin. Potatoes should all be the same size so that the cooking time will be the same for each potato. Place them in a large pot and fill with cold water until covered by about 2 inches.
Bring to a boil and then reduce heat to medium. Continue cooking uncovered for 25 to 35 minutes or until a fork easily pierces through the potatoes. Cooking time will vary based on the size of the potatoes. Remove immediately.
Peel the potatoes and discard the skin. Using a potato ricer, mash the potatoes into a large, stainless steel baking dish or on a clean flat surface, creating a small mound about 3 to 4 inches high. Add 1 tablespoon salt and mix well.
Sift the flour over the potatoes. Sprinkle 1 tablespoon salt and gently mix the flour and salt into the potato mound with your hands. Create a well in the center of the mixture.
In a separate bowl, add the yeast and 1 cup of warm water (100 to 110ºF) and mix well. Let sit for 3 to 4 minutes.
Pour the yeast mixture slowly into the center of the well and begin kneading all the ingredients.
In a clean bowl, add ¼ cup of warm water and set aside.
Using a dough scraper, scrape any excess flour back into the dough. Continue kneading and folding for 10 to 15 minutes. Dip fingers in the water bowl 1 to 2 times during this kneading process to create a sticky dough. Use additional water or flour as needed.
In a large pot with a lid, add 2 teaspoons of water and the kneaded dough. Cover the pot with a warm blanket and set in a warm, dark place. Let rise for about 2 hours. After rising, the dough should be about 2½ times its original size.
Refill the bowl of water with 1/4 cup fresh warm water. Dip your fingers in the bowl with warm water. To break the rise of the dough, make a fist and gently push down the center, deflating it, and then fold the edges into the center until the dough is about its original size. Let the dough rise again for another 1½ hours or until the dough is about 2½ times in size again.
When the dough is ready, remove the anchovies from the jar, discard the oil, and place on a paper towel-lined dish. Set aside.
In a small bowl, place ¾ cup of water. Set aside.
In a 6-quart pot, heat oil (about 2 inches in depth) to a temperature of 350ºF. When the oil is ready, dip your fingers in the water, and grab a golf ball-sized piece of dough. Add an anchovy to the center, twist and pull, and immediately drop into the oil.
Repeat process until the zeppole fit in the pan in a single layer, making sure not to overcrowd. Once the zeppole turn golden in color, flip them and continue frying until golden on all sides. (It is best to have two people during this step, one preparing the dough for the oil and the other frying the zeppole.)
Remove the zeppole and place on a paper towel-lined dish to absorb excess oil.
Serve warm or at room temperature.
NOTE For a sweet variation, you can eliminate the anchovies from the center and top with powdered sugar.
Recipe excerpted from The Italian Daughter’s Cookbook By Cathy Coluccio Fazzolari. Photographs by Daniel Paterna (powerHouse Books, $52.95)
This original article first appeared in the SPRING 2025 issue of City Style and Living Magazine.
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