10 July, 2015
Zeppole
Zeppole: Zeppole are typical of Italian cuisine, especially that of Rome and Naples. They are also served in Sicily, Sardinia, on the island of Malta, and in Italian-American communities in the United States. Zeppole are known by other names, including Bignè di San Giuseppe (in Rome), St. Joseph’s Day cake, and sfinge. Zeppole are traditionally consumed during the Festa di San Giuseppe (Saint Joseph’s Day) celebrated every March 19, when zeppole are sold on many streets and sometimes presented as gifts.
- Heat the oil in a deep fryer or large pot to 375 degrees Fahrenheit.
- Cut the dough into strips and cut the strips into little squares.
- Fry them in the hot oil until golden brown all around, about 2 to 3 minutes.
- Drain on a paper towel lined plate.
- Immediately dip into desired topping. (Powder sugar, or sugar or sugar and cinnamon)
- Serve right away for the best donuts you will ever have.
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Nutrition Facts
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