It’s National Donut Day, a day in which we celebrate pillows of golden fried love. The variations of these heavenly clouds are endless. Yeasted, cake, with and without holes, but my favorite that comes to mind is definitely Zeppoli. During my summers spent in New York around Queens and Brooklyn, I always looked forward to the different Greek and Italian Festivals where the food vendors would change weekly. The aroma of bubbling kettles, filled with sweetened dough and oil, still stir old memories of walking along the river with grease stained paper bags piled mile high with piping hot snowballs. These Zeppoli will transport you there and taste like summer in every tender bite.
Let the batter rest for at least 15-20 mins to let the orange zest infuse the batter. The mix can be made up to 2-4 hrs ahead of time if needed. If you’re not a huge fan of ricotta, try a combination of mascarpone and milk or any other sweet Italian fresh cheese. Use a small scoop to drop the batter into the oil and remember, they look better when they’re not perfect. Get creative and add chocolate chips, pistachios, limoncello, or even fresh fruit for unique variations.