time to make the zeppoles

Nothing says summer festival in north Jersey like a bunch of old Italian women huddled around bubbling cauldrons full of oil, frying the bits of pizza dough known as zeppoles. They vary from lead sinker belly bombs, to these airy doughnuts we had at St. Joseph’s Fiesta in Jersey City. Lightly dusted with powdered sugar and bagged so you can shake them and get them fully coated, these were light and easy to eat as we walked the neighborhood. If you don’t like fried dough, you don’t know how to eat.

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