*You need 16 anchovy pieces. If necessary, divide some of the bigger pieces in half.
In a large mixing bowl, or in the bowl of an electric mixer, combine all of the dough ingredients, mixing to form a shaggy dough. Knead the dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth. Place the dough in a lightly greased bowl,
Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press start. About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additiona
Transfer the dough to a lightly oiled work surface, and divide it into 16 pieces, about 1 3/8 ounces (40g) each. Working with one piece at a time, flatten the dough into a rough 4" x 2" rectangle. Lay an anchovy piece lengthwise over the dough, and space
While you're working with the dough, heat vegetable oil (or your preferred frying oil) in a deep fryer, a wide saucepan, or in an electric frying pan to a temperature of 375°F to 380°F. (The zeppole can be fried in oil as shallow as 1/2", but 3/4" to 1" i
Transfer the zeppole, one by one, to the hot oil. Don't crowd them; using a 10" skillet, we were able to fry five at a time without the temperature of the oil fluctuating too wildly. Fry the zeppole for about 2 minutes on each side; they should be a deep-