Fried Sweet Dough

Name: Fried Sweet Dough
Yield: makes about 1¹/¿ dozen
Ingredients: 6 cups vegetable oil, or as needed, for frying; 2 cups fresh ricotta, drained; 1 cup mascarpone; 3 tablespoons amaretto; 1/2 cup confectioners’ sugar, sifted, plus more for dusting; 2 tablespoons finely chopped candied lemon peel; 2 tablespoons finely chopped candied citron or orange peel; 2 tablespoons finely chopped bittersweet chocolate or mini–chocolate chips; 4 tablespoons unsalted butter; 1 tablespoon granulated sugar; 1/2 teaspoon kosher salt; 1 cup all-purpose flour, sifted; Finely grated zest of 1 lemon; 4 large eggs, at room temperature

December 14, 2011

Every region of Italy makes some form of these fried dough pastries called zeppole. They can be sweet or savory, with goodies embedded in the dough or stuffed after frying. Zeppole are especially prepared for St. Joseph’s Day (March 19), during Lent, for the Christmas Vigilia (Eve), and on holidays. When sweet, they are usually dusted with powdered sugar and served hot. You can find them in every Little Italy in the United States around the holidays.

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