Zeppole

I received a request for this recipe from a friend whose nona (grandmother) made them as a treat when she was growing up.  Zeppole are fried dough puffs, dusted with powdered sugar or dipped in honey. You might have seen them if you've ever been to an Italian neighborhood for a  St. Joseph's (San Giuseppe) day festival. They're a favorite among Italian-American families, many of whom originally came from the south of Italy like this recipe.

         

    Zeppole

1 teaspoon of active dry yeast
2 teaspoons sugar
3/4 cup warm water (about 110 degrees)
1 1/2 cups all-purpose flour
                1 teaspoon salt
                vegetable oil for frying
                confectioner's sugar

Put the water in a small bowl and sprinkle the yeast and sugar in and mix gently. Let stand until foaming, about 2-3 minutes. Stir until all yeast is fully dissolved.

In a large bowl, combine the flour and salt; add the yeast mixture; stir until all is well blended. Cover with a clean dish towel or plastic wrap and let rise in a warm place for 1 1/2 hours.

Line a tray with paper towels. Pour oil 2 inches deep in a large heavy saucepan and heat until a pinch of dough dropped into the oil sizzles and browns in one minute (370 degrees on a candy thermometer).

Scoop up a rounded tablespoon full of the dough and use a second spoon to slip the dough into the oil so it doesn't splash. Do a few at a time, do not crowd the pan. Cook until golden brown and puffed, about 3 minutes.

Remove with a slotted spoon and drain on the tray with paper towels. Fry up all the dough.

Dust generously with confectioner's sugar, or dip in honey, or chocolate sauce.

Enjoy immediately! Buon appetito!