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Savory zeppole

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Ingredients

  • 1 cup whole milk
  • 16 tablespoon (8 ounces) unsalted butter, cut into pieces
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt
  • 2 1/4 cup all-purpose flour
  • 6 cup large eggs
  • 2 tablespoon anchovies
  • 1/4 cup finely grated parmigiano-reggiano, more for sprinkling

Preparation

Baking Directions:

Line two sided baking sheets with parchment.

In a large saucepan over medium-high heat, combine 1 cup water, the milk, butter, anchovies, granulated sugar, and kosher salt.

Cook, stirring, until the butter has melted and the mixture has just come to a boil.

Immediately add the flour all at once while stirring constantly until a dough forms and pulls cleanly from sides of pot.

Transfer the dough to a stand mixer fitted with the paddle attachment.

Mix on low speed until the dough is cool enough to add eggs to without cooking them, about 1 minute.

Add 1 egg and mix on low speed until it's well blended and the dough is smooth again.

Repeat with the rest of the eggs until all are incorporated.

Add the Parmigiano-Reggiano and mix until incorporated.

Using a pastry bag with a plain tip, pipe the pastry dough into cherry-tomato size mounds about 1 inch apart.

Alternatively, use a mini ice-cream scoop or 2 tablespoons to drop small mounds of dough onto the sheet.

Refrigerate until ready.

Fry dough at 375 degrees until golden brown.

Drain & Serve.

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