Fried Dough (Zeppole)
Zeppole [ZEHP-poh-leh] is an Italian doughnut-type pastry found at most East Coast fairs and carnivals. Light and airy, zeppoles are great as both a brunch offering or an afternoon treat.
Heat oil in a 7–8 quart pot over medium-high to 375°.
Stretch and flatten dough pieces.
Drop dough into oil 1 piece at a time; fry in batches of 4 or 5 until puffed and golden brown, 1–2 minutes per side. Drain fried dough on a paper-towel-lined baking sheet and sprinkle with powdered sugar. Repeat frying with remaining dough.
Serve fried dough warm with whipped cream, jam, and raspberries
% Daily Value*
Total Fat 4g 6%
Cholesterol 0mg 0%
Sodium 76mg 3%
Carbs 10g 3%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.