Savory Cod Zeppole
These fried dough treats are usually a sweet that is dusted in sugar, but my paternal grandmother would make these savory bites as an hors d'oeuvre for Christmas Eve.
Ingredients
- 3 cups Tepid Water (make sure it isn't too hot or the yeast will die)
- 1 packet Yeast
- 1 tbsp Olive Oil
- 1 tbsp Salt
- 1 tbsp Sugar
- 6 cups Flour
- 2 lbs Cod (washed and cut into 1" cubes)
- 3 tbsp Olive Oil
- 2 tbsp Lemon Juice
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Black Pepper
- 1 pinch Additional Salt
Instructions
Dough
- Mix Tepid Water (make sure it isn't too hot or the yeast will die), Yeast, Olive Oil, Salt and Sugar and let stand at least 5 minutes for yeast to develop.
- After 5 minutes add Flour.
- Mix and knead on floured surface. Place dough in an oiled bowl, cover and place in a warm place without drafts. Let dough rise for at least 1 hour.
Fish
- In mixing bowl marinate Cod, Olive Oil, Lemon Juice, Onion Powder, Garlic Powder, Black Pepper and Additional Salt.
Cook
- Cut small pieces of dough and stretch. Place a piece of cod in center and fold dough over to seal.
- Deep fry 2-3 minutes or until golden brown. Drain on a rack or brown paper for a few minutes before serving.
- These are great as is, but you can serve these with a marinara dipping sauce if you like.
