come mangiare uno zeppole
Several people have asked, in respose to this post, what a zeppole is. These are zeppoles. Basically, they are clumps of deep fried dough covered with powdered sugar. But there's so much more to them than that.
You know the second you walk into a street fair or carnival if there are zeppoles present. Just wait for the umistakable smell of heavy oil mingled with a teeth-clenching sweetness and follow your nose. Don't be put off by the leaden weight of them or the way they drip with grease. Just eat one. Just one. It will melt in your mouth and you will savor it, delight in it, until it finally hits your stomach in one sodden lump.
If you do come upon these treats at a fair, be sure to go on the rides before you begin eating the zeppoles. Trust me on this one. It's not a pretty site when you witness a grown man, filled to the brim with deep fried dough, walk off of a ride that just spun him around and around and upside down and runs for the nearest garbage pail or curbside and disposes of all those zeppoles right in front of you.
There are many ways to make zeppoles; some people dip them in chocolate or cover them in garlic instead of sugar or fill them with custard. Don't be fooled by these imposters. If that's what you want, just head to the deep-fried Twinkie booth and spend your money there. If you want to taste a true, Italian, tastes-as-if-it-were-made-by-my-gradmother, fried in old, crusty, deep dark brown oil zeppoles, coated with confectioner's sugar that soaks up the fat and grease so that it clings to the roof of your mouth when you take your first bite, then go to an Italian street fair or feast and buy a half dozen or so.
UPDATE: A zeppole is NOT a funnel cake. Zeppoles have been around long before funnel cakes were even a thought. Some anglo-saxon person just decided that they would rip off the Italians and slap a dumb name on their invention and make it into a shape so it looks like a turd. A zeppole is made with the magic of the old world. Every zeppole is officially blessed by the Spirit of Zeppoles, a fairie with long black hair and bushy eyebrows who flits around from fair to pizza parlor to feast, sprinkling her fairie zeppole dust onto every fried piece of dough that bears her name.
If you are daring and want to try your hand at zeppole making, I've included the original recipe below:
2 c. flour
1 pkg. yeast (dissolved in 1 c. hot water)
3 tbsp. sugar
1 tsp. salt
Mix into a soft batter. Let rise for 2 hours. Fry in deep oil.
Dust with confectioner's sugar. Eat. Complain about a stomach ache. Take some Pepto-Bismol. Eat some more.