Preparation:
Dissolve the yeast in 1/2 cup warm water. Put the remaining water in a large pan and the flour all at once, beating vigorously. Beat in the yeast and quickly turn the dough out onto a marble slab or pastry board. Knead with the greased hands until smooth.
Put the dough into a bowl, cover with a cloth, and let rise in a warm place until doubled in bulk.
Heat 3 inches of oil, and fry walnut-sized pieces of the dough until golden brown. My grandmother would pull the dough with her hands and twist it and just drop them into the oil. Take from the pan and drain on paper towels. Sprinkle with powdered sugar. Makes about 15 Zeppoli.
NOTE*** This is the same dough used in Pizza Frita which you often see at carnivals. You can serve it with tomato sauce and grated cheese rather than the sugar. |
