– To a large bowl about 2 tablespoons of salt
– Next add 2x packets of dried yeast (if you want it to raise very fast because you are time poor, add 3 packets)
– Add about a cup and a half of water and mix well
– Add about 3 cups of PLAIN FLOUR and mix very well until all the lumps are gone (you can use your hands if you prefer but it is very sticky.
Add more flour and water as needed, it needs to be a soft sticky consistency, NOT like bread dough.
You can use an electric mixer if you prefer but are you really Italian if you don’t do it by hand?
– Cover the bowl with a clean tea-towel and set aside to rise. It will take a few hours to rise properly so plan ahead. Place the bowl on top of a sheet of news paper to stop any overflow.
– Heat a large saucepan or deep fryer with oil. Olive oil is best but vegetable is cheaper.
bring oil to simmer.
– FOR ANCHOVY recipe, scatter anchovies on top of the raised mixture. Dip a metal spoon in the hot oil. Fold an anchovy into the mixture and take a spoonful with the anchovy included. Carefully drop into the oil. They will expand as they cook.
– Continue this. As you can see you can fit quite a few in the pot. They will bob up and down in the oil.
– Remove once they start to turn golden.
– Place cooked Zippoli onto a paper-towel lined bowl to absorb excess oil.
– Enjoy!