250 grams plain white flour
10 grams active dried yeast granules
10ml olive oil
5 grams salt
100 grams anchovies, roughly chopped
grapeseed oil, for cooking
½ cup good quality mayonnaise
2 tablespoons preserved lemon, finely diced
zest and juice 1 lemon
½ teaspoon chilli powder
Zeppole: Sift the flour into a large bowl and combine with the yeast. Make a well in the centre and gradually pour in the water, oil and salt and stir until a sticky dough forms. Cover and leave to rise for 60-90 minutes.
Mayo: Whisk together all the ingredients in a small bowl. Place in a jar in the fridge until ready to use.
Heat 5cm oil in a sauté pan over a medium heat. Dunk a tablespoon into water before taking spoonfuls of zeppole batter, folding in a piece of anchovy, and dropping them into the hot oil. Cook for 1 minute on each side or until puffed up and golden and cooked through (cut one open to check). Drain on kitchen towels, then transfer to a plate and sprinkle with sea salt. Serve immediately with mayonnaise.
Cook’s note: If anchovies aren’t your thing, you can use caramelised onion instead.