Zeppolina Fritta con Acciughe

Zeppolina Fritta con Acciughe is a traditional Calabrian antipasto consisting of light, airy fritters made from a simple yeast- or beer-leavened batter, studded with salted anchovies and fried until golden. The dish originates from the coastal and hill towns of Calabria, where preserved fish and fried dough have long been staples of cucina povera. A great version is distinguished by its texture: the exterior should be shatteringly crisp while the interior remains soft and pillowy, with the anchovies melting into the batter to provide a deep, briny savor without overwhelming the palate. The batter itself must be well-rested and not overmixed, ensuring the fritters puff up evenly during frying.

At **Ristorante Broccia** in Gerace, Italy, the dish is prepared in the classic local style, as highlighted by the food-travel series *Where The Foodies Go*. The venue emphasizes using high-quality salted anchovies from the nearby Tyrrhenian coast, which are folded into a light, fermented batter before being fried in olive oil. Regional variations exist across Calabria: some cooks add a pinch of chili flakes or a grating of pecorino to the batter, while others serve the fritters with lemon wedges or a simple tomato sauce for dipping. In coastal areas, fresh anchovies may be used in place of salted, yielding a milder flavor. Regardless of variation, the dish remains a beloved street-food and trattoria staple, celebrated for its contrast of textures and its ability to showcase the bold, coastal flavors of southern Italy.