Zeppole with Spicy Preserved Lemon Mayo
Photography Josh Griggs.
These savoury doughnuts are perfect with beer or bubbles. They can also be made with offcuts of pizza or bread dough.
Serves: 8-10
INGREDIENTS
Zeppole
250 grams plain white flour
10 grams active dried yeast granules
250ml water
10ml olive oil
5 grams salt
100 grams anchovies, roughly chopped
grapeseed oil, for cooking
Lemon mayo
½ cup good quality mayonnaise
2 tablespoons preserved lemon, finely diced
zest and juice 1 lemon
½ teaspoon chilli powder
METHOD
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.
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