Snacks ·
Zippuli are Calabrian deep-fried dough fritters that are usually served around the holidays. You can have them plain or add a filling like anchovies. Golden on the outside, light and fluffy on the inside, they are a great starter to kick off a date or lunch with family.
Category
Lunch
Servings
10-12
Prep time
1 minute
Cook time
15 minutes
Zippuli are Calabrian deep-fried dough fritters that are usually served around the holidays. You can have them plain or add a filling like anchovies. Golden on the outside, light and fluffy on the inside, they are a great starter to kick off a date or lunch with family.
Ingredients
-
½ small bunch flat leaf parsley leaves
-
200ml warm water
-
3.5g dried yeast
-
½ tsp caster sugar
-
½ tsp salt
-
2 tsp olive oil
-
250g (1⅔ cup) plain flour
-
10-12 anchovy fillets
-
peanut oil (or other neutral oil), for deep frying
-
sea salt, for seasoning
Directions
Make the Dough
Finely chop the parsley leaves.
Combine the water, yeast, sugar, salt, olive oil and the parsley in a large bowl. Mix gently until everything has dissolved.
Add the flour and mix until it all comes together and is not super lumpy. Cover with a tea towel and let it prove for 1 hour.
Fry the zippuli
Heat enough oil in a deep saucepan for deep frying to 170°C (340°F).
With oiled hands take some dough and add one anchovy to the center and fold the dough over the top of it. Make sure the anchovy is completely covered and enclosed in the dough.
Place in the oil and fry for 5-6 minutes, turning over to cook on both sides until golden.
Drain the zippuli on a wire rack over a tray and season with salt before serving.
Recipe notes
Cook support
Avoid cooking these too quickly at a higher oil temperature as the outside can colour too much before the dough is fully cooked inside.
I like to use a danish dough whisk to make the dough as it incorporates everything nicely without overmixing it.
Substitutions
Swap anchovies out for salami, smoked provolone, an olive or just keep it plain.
Storage
These are best served straight after cooking, but any leftovers can be stored in an airtight container and reheated in a hot oven to crispen.
Serving ideas
These are often simply served hot on their own without any sauce, but can be served with other appetisers to complement such as olives and antipasti.
