Zippoli or Zeppoli (Pittole in Puglia)

Use equal amount of mashed Potatoes and Flour mix it with some yeast and add water until you get a firm dough. Leave it in a warm place until it double it size. The dough will now be soft and sticky. Take some with you fingers and use it to wrap an anchovy. deep fry in hot oil. The trick is to be able to make a nice shape out of the sticky dough. I use flour in my fingers, but I never get the nice and uniform shape that la Nona used to get.

Piacere