ZEPPOLE

INGREDIENTS:

• 1 packet dry yeast
• 1 cup lukewarm water
• 1 1/2 cups flour
• powdered sugar

---

DIRECTIONS: 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 Zeppole.
I lived in the first ward in Newark N. J. and we always had the feast of
St. Gerald. 
My grandmother use to use an old 50 gallon drum, and would sell these
little morsels for 3 for $1.00 extra powdered sugar on top too!

Submitted by Pualani Anzelmo Wagner (iwontbyt@primenet.com)