the.com/zeppole
Fried dough that turns saints' feast days into legitimate excuses for sugar-dusted joy.
means A zeppole is an Italian pastry of fried (or sometimes baked) dough, dusted with powdered sugar and often filled with custard, cream, or jam, traditionally eaten on Saint Joseph's Day.
from From Italian, the singular being zeppola; the plural zeppole is what you'll usually see, because nobody stops at one. The deeper root is uncertain — one suggestion ties it to Latin 'zippula,' a kind of fried dough, while another points to 'serpula,' a little serpent, from the coiled shape some versions take. Either way the word has long lived in the kitchens of southern Italy, especially Naples, where the feast of San Giuseppe made frying dough something close to a sacred duty.
- saint's snack
- Eaten on March 19 for Saint Joseph's Day
- name origin
- Possibly from Latin zeppa, a strip of dough
- filling options
- Stuffed with custard, jelly, or cannoli cream
- fair famous
- Italian-American carnivals fry them by the dozen
- size range
- From puffy fritters to ring-shaped pastries
zeppole di san giuseppe — neapolitan pastry cream-filled fried balls traditionally made on march 19 for saint joseph's feast day in italy
zeppole di mondello — sicilian version served at the mondello beach in palermo, often topped with powdered sugar and maraschino cherries