Zeppole

Yesterday, the Irish in everyone celebrated St. Patrick's Day, and tomorrow some Italians will celebrate St. Joseph's Day by making Zeppole. These delicate little morsels are simply deep-fried dough balls. It's an Italian tradition to eat them as part of the feast on this day.


They can be filled with a cream, or drizzled with honey, sugar, or chocolate. According to Wikipedia: "Sweets are popular because St. Joseph is the patron saint of pastry chefs."  The site also mentions, "Foods are traditionally served containing bread crumbs to represent sawdust since St. Joseph was a carpenter."  I did not know this!

While putting together Rossipes I discovered at least 4 or 5 handwritten recipe cards with different spellings. The recipes were almost the same and most likely handed down from my grandmother, Grace Rossi.  

Zeppole 

1 package dry yeast
2 cups lukewarm water
3 1/2 cups + 2 tablespoons flour
2 tablespoons sugar (optional)

In large bowl dissolve yeast in 1/4 cup lukewarm water for 10 minutes.  Add the rest of ingredients and mix until smooth.  Cover and let rest in warm place for 1 1/2 hours or longer.

Heat oil to 375˚and drop by teaspoonfuls into hot oil (use a second spoon to push the dough off into the oil) – turn once until brown.  Remove with slotted spoon and drain on paper towels.