Zippoli or Zeppole

Method

1. First make the pastry.

2. Sieve the flour with the salt onto a piece of silicone paper. Heat the water (or water and milk) and butter in a high-sided saucepan until the butter is melted. Bring to a fast rolling boil, take from the heat. (Prolonged boiling evaporates the water and changes the proportions of the dough).

3. Immediately the pan is taken from the heat, add all the flour at once and beat vigorously with a wooden spoon for a few seconds until the mixture is smooth and pulls away from the sides of the saucepan to form a ball. Return the saucepan back onto a low heat and stir for 30 seconds - 1 minute or until the mixture starts to furr the bottom of the saucepan. Remove from the heat and cool for a few seconds.

4. Meanwhile, set aside one egg, break it and whisk it in a bowl. Add the remaining eggs into the dough, one by one with a wooden spoon, beating thoroughly after each addition. Make sure the dough comes back to the same texture each time before you add another egg. When it will no longer form a ball in the centre of the saucepan, add the beaten egg little by little. Use just enough to make a mixture that is very shiny and just drops reluctantly from the spoon in a sheet.

5. Season with salt and freshly ground black pepper.

6. Stir in the finely chopped anchovies and mozzarella.

7. Heat the oil in a deep-fry, drop a morsel of the mixture into the hot oil. Cook until it puffs and crisps.

8. Taste and correct the seasoning.

9. Fill the remaining mixture into a piping bag with an eclair nozzle. Pipe little blobs into the hot oil a few at a time, snipping each one off with a scissors or small knife or drop generous teaspoons into the hot oil.

10. Cook for 3-5 minutes turning frequently depending on size until crisp and golden.

11. Cook until puffed, crisp and golden. Roll in finely grated Parmesan if you fancy.

12. Drain on kitchen paper and serve while still hot sprinkled with lots of finely grated Parmesan.