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.
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 finished cooking. A dusting of powdered sugar lends a good deal of sweetness and makes the zeppoles worthy of any street fair.
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