Calabrian Fritters (Zippoli Calabrese)

Ingredients
2 kilograms plain flour
3 sachets dry yeast
1 tablespoon salt
Vegetable oil for frying
5 cups warm water (approx.)

Ingredients for the filling
Anchovies
Cubed feta cheese 
Cracked olives
Dry mozzarella
Small bowl with water for keeping your hands moist

Method

Fill up a bowl with 2 cups of warm water and dissolve 1 tablespoon of salt. In a separate bowl, prepare 2 kg plain flour.

Put 3 sachets of dry yeast into the salted warm water and stir through to dissolve. Activate the yeast for 5 minutes then create a well in the middle of the flour and gently pour into the mixture.

Keep a bowl of warm water next to you at all times as you will need to keep adding this to your zippoli dough.

Mix through the liquid using your hands to ensure there is no dry flour left and keep gradually adding water until you get a consistency that is thick and sticky.

For this zippoli recipe, each time you add water knead the dough and turn it over so it combines really well. Once you have reached the right
consistency (it will take 10 minutes) cover the bowl with a folded tablecloth so no air is let in, leaving it for at least an hour to raise.

Heat vegetable oil in a large frying pan to 180 degrees.

Place a small bowl with water as you will need to keep your hands moist at all times through this process.

Prepare a large plate, bowl or tray with kitchen paper so you can place your zippoli inside to absorb any excess oil.

Remove the cover from the dough when it has doubled. Moisten your hands using the water.

Pull up a piece of dough and roughly flatten it out on the palm of your hand. Take an anchovy or your desired filling, place it in the middle and then fold the dough over, and twist it on both ends gently to encase the filling, making sure there are no holes and that the dough is not too thin around the filling. Place it into the fry pan and add a few more without overcrowding them.

Deep fry in the hot oil.

Using a long set of tongs, tap the zippoli to turn them over and once they are completely golden they are ready.

Remove them from the oil, place them onto your plate and serve. Repeat until the dough is finished. You can make them with no savoury filling, in which case place them on the serving plate and sprinkle with sugar to serve.

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