- 1 pound baccala, soaked for 24 hours
- 1/2 packet dry yeast
- 1 1/8 cup- 2 cups warm water, as needed
- 3/4 tsp salt
- 4 cups AP flour
- 1 tsp fresh ground black pepper
Boil soaked baccala for 15 minutes or until tender.
In a large bow, dissolve yeast into 1/4 cup of warm water. Let stand for 15 minutes until the yeast is foamy.
Add salt and olive to the yeast mixture and then pour into a large bowl. Slowly whisk in flour and remaining warm water. The dough should be thicker than pancake batter, heavy and sticky.
Wet hands and knead dough until smooth and shiny, always in one direction.
Stir in the pepper and fish, mixing until the fish is coated with the batter.
Cover and let rise for 1 to 2 1/2 hours in a warm place, until doubled in size.
Heat oil and fry zeppole, flattening a little in pan for an even fry.
Sprinkle with finishing salt and enjoy hot.