Making Irresistible Zeppole

My first taste of zeppole was dated back in the 80’s at a July 4th picnic. Although it did take some persuasion for me to take the first bite, I needed no arm twisting to ask the host for its recipe. Unfortunately, as years went by and after many moves, I could no longer locate those directions.

When a friend recently invited me to a brunch, I was once again introduced to these delicious, chewy fried unseasoned bread dough. To me, they are so simple yet delicious and unforgettable.

Many people would say that zeppole means fritters in general, but any true Italian would insist that it refers to these particular sugar-coated fried bread dough.

ingredients for zeppole

All purpose flour 1¾ cups
Salt ½ tsp
Warm tap water, about 105 degrees 1 cup
Active dry yeast 2½ tsp
Vegetable oil for frying 4 cups
Confectioners’ sugar for sprinkling

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