Zeppole with Anchovy

1 1/2 cups flour
1 package yeast
Pinch salt
3/4 cup water
16 anchovy fillets
6 cups oil

Mix flour, yeast, salt, and water. Let rest in refrigerator.

After dough rests for about 2 hours, divide dough into 16 pieces.

Place an anchovy in your palm.

Fold dough over and make a ball. In heavy pot, heat oil.

Add to hot oil and cook until golden brown.

Lodge Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red

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