Zeppole con le Alici (Fried Anchovy Balls)

Preparation

1. Step 1

   In a small bowl, dissolve yeast and 2 teaspoons sugar in the warm water. Set aside until foamy and fragrant, about 5 minutes.

2. Step 2

   Meanwhile, pour the hot water into a large mixing bowl. Add butter, 1 tablespoon sugar and 1 teaspoon salt and stir until butter melts. Let cool for 5 minutes. Add yeast mixture and flour and stir to combine into a shaggy dough.

3. Step 3

   Knead dough on a generously floured surface for 5 minutes, until a smooth ball is formed. Place dough in a lightly oiled bowl, cover tightly and let rise for 1 hour.

4. Step 4

   Clip a deep-fry thermometer to the side of a large Dutch oven and set it over medium heat. Add oil to a depth of 2 to 3 inches and heat to 400 degrees. If you don’t have a thermometer, you can drop a small piece of dough into the oil. If it sizzles immediately, it’s ready.

5. Step 5

   While the oil heats, scoop the dough into 32 balls (about 1 very generous tablespoon each). Hold a ball in your palm and use your thumb to make an indentation in the center of the dough. Place one whole anchovy inside, pinch the dough shut, then roll into a smooth ball, completely submerging the anchovy in dough. Continue doing this with the rest of the balls and anchovies, placing them on a tray as you go.

6. Step 6

   Working in batches so as to not overcrowd the pot, carefully lower the dough balls into the hot oil and fry until dark golden brown, 3 to 4 minutes, turning as needed to evenly brown. Place fried balls on a paper towel-lined tray to drain and cool slightly. Continue frying the dough balls, allowing the oil to return to 400 degrees in between batches.

7. Step 7

   Serve hot, warm or at room temperature, topped with parsley and served with lemon wedges.