It’s a bird…it’s a plane…it’s a Zeppole!
A zeppole or zeppoli is an Italian donut. Simply put, zeppole is fried dough balls coated in powdered sugar. When the dough hits the oil they puff up looking like little “blimps” or “Zeppelins”, hence the name. My cousin, who lives in Jersey, was talking on Facebook this summer about a trip to the shore. She didn’t have a very good time, but mentioned “at least we got some good zeppole!”. I grew up in New Jersey, but moved away 11 years ago. I forgot all about the zeppole! I searched the internet for a recipe. I made them as a special treat for my husband and stepson, and now my husband and I will make them quite often on Saturday mornings. I found a few versions and tried them, but found that the first recipe I tried was actually the best.
If you have time to spare, you should try this recipe. It is a bit time-consuming because you must let the dough rest in (2) twenty-minute intervals before frying. Having an assistant is a good idea. One to drop the dough in oil and one to watch and remove the donuts when they are a nice golden brown. Also, be sure to have paper sacks on hand. One or two grocery size paper sacks to place the donuts on straight from the oil bath and a few lunch size sacks that you will use to shake the donuts with the powdered sugar or, if you prefer, cinnamon and sugar. Please note: This is not a “kid-friendly” recipe as far as making the donuts. However, kids will love to help with the shaking.
So, if you have the time, give these donuts a try. They are a nice alternative to your local donut shop. Just remember to get your oil nice and hot!