Translated automatically by AI from the Italian original.
PRIOLO GARGALLO – While the sweet version rolled in granulated sugar wins over those with a sweet tooth, it is the salted variety stuffed with anchovies that truly embodies the culinary indulgence tied to the feast of St Martin in Priolo Gargallo and across the province of Syracuse. Crisp on the outside, soft inside and with a flavourful filling that melts during cooking, these leavened fritters are perfect paired with a glass of new wine.
At bakeries and delis in Priolo, making salted zippole demands a perfect balance between hydrating the dough and the saltiness of the oil-preserved anchovy fillet.
Discovering fine baking in Priolo: today we highlight a historic spot
The town has several outstanding places that celebrate the art of baking every day. In coming features we will explore the fine baking and food of Priolo Gargallo to champion the simplest yet most essential element of our table and provide a useful guide for the wide audience of lovers of local flavours.
Today, for anyone who wants to taste them freshly fried according to the traditional recipe, we recommend a landmark in town: the Panificio Pincio SebastianoClick to open the side panel for more information, located on Via Magnisi, at the corner with Via dei Platamoni (an area known in Priolo as “Pincio”). During the feast days, the oven continuously turns out hot salted zippole, ensuring the ideal golden colour and the typical soft texture.
Recipe to make salted zippole with anchovies at home
To achieve light, non-greasy zippole, the secret lies in long proving and the right frying-oil temperature.
Ingredients
- Type 00 flour (or half 00 and half fine semolina): 500 g
- Lukewarm water: 380–400 ml
- Fresh brewer’s yeast: 15 g
- Sugar: 1 tsp (to activate the proving)
- Salt: 10 g
- Oil-preserved anchovy fillets: as needed (cut into pieces)
- Peanut oil: plenty for frying
Step-by-step method
- The dough: Dissolve the yeast and sugar in the lukewarm water. Place the flour in a bowl and gradually add the water, working vigorously by hand or with a wooden spoon until you have a very soft, sticky batter. Add the salt only at the end.
- Proving: Cover the bowl with cling film and leave to prove in a warm place for about 2–3 hours, until the dough has tripled in size and many bubbles appear on the surface.
- Shaping with anchovies: With oiled hands (or using two spoons), take a portion of proved dough, place an oil-preserved anchovy fillet in the centre and wrap the dough around the filling, sealing it well.
- Frying: Drop the zippole into plenty of hot oil at 170–180°C. Fry a few at a time, turning constantly, until they are evenly golden and puffed.
- Serving: Drain on kitchen paper and serve immediately, piping hot.
