The Western Australian Museum acknowledges and respects the Traditional Owners of their ancestral lands, waters and skies.

Aboriginal and Torres Strait Islander peoples are advised that this digital guide may include images, sounds, and names of now deceased persons.

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fried dough balls in a pile on a plate, next to some proscuitto

Calabrian Fritters (Zippoli Calabrese)

Nonna Paola Pulitano

Ingredients
1 kilogram plain flour
1 tablespoon salt
1 1/2 tablespoons yeast
800ml warm water
Anchovies

Method
Knead dough and let rise like you would when making bread.

Heat vegetable oil in a fryer/saucepan.

Moisten your hands with oil then pull a piece of dough and roughly flatten in the palm of your hand, take an anchovy place it in the middle and then fold the dough over and twist to encase the anchovy.

Place into heated oil and add a few more without overcrowding.

Then using a long tong tap the zippoli to turn over and once they are golden brown they are ready.

Remove place on a tray and enjoy.

To make the sweet zippoli leave plain and once removed from oil roll in sugar and serve.


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This recipe is available for digital download as a PDF here: 

From Nonna With Love - Recipes
 

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fried dough balls in a pile on a plate, next to some proscuitto

Calbrian Fritters Zippoli Calabrese Nonna Paola Pulitano
Credit: Stock image

The Western Australian Museum acknowledges and respects the Traditional Owners of their ancestral lands, waters and skies.

Aboriginal and Torres Strait Islander peoples are advised that this digital guide may include images, sounds, and names of now deceased persons.