To make these light, crisp confections, which are like a cross between doughnuts and fried dough, you need a little know-how—and two leaveners.
SERVESMakes 15 to 18 zeppoles
SEASON 9Big Flavors from Little Italy
WHY THIS RECIPE WORKS
To create a light and airy version of these Italian fritters, we use two leaveners: baking powder and yeast. We fry the sticky dough at 350 degrees, which yields a crispy exterior that doesn’t get too dark by the time the interior has finis...