Every region of Italy makes some form of these fried dough pastries called zeppole. They can be sweet or savory, with goodies embedded in the dough or stuffed after frying. Zeppole are especially prepared for St. Joseph’s Day (March 19), during Lent, for the Christmas Vigilia (Eve), and on holidays. When sweet, they are usually dusted with powdered sugar and served hot. You can find them in every Little Italy in the United States around the holidays.
Crispy. Golden. Fluffy. Bubbe would approve.
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