Zeppole, Italian Dessert Pastry by Smithey Ironware

Pre-heat your neutral oil (about 2-inches in depth) to 350° in your cast iron skillet.
Combine the wet ingredients. In a separate bowl sift together the dry ingredients. Using a rubber spatula, stir the wet into the dry until fully combined and a thick batter is formed without any dry flour remaining. Let the batter rest for 10 minutes in the refrigerator before using.
Using a 1 oz ice cream scoop (or a spoon), scoop small dollops of dough into the preheated oil. Fry until golden brown, rotating often, until a cake tester comes out clean.
Drain on to paper towels. Dust with a generous amount of powdered sugar. Serve with your favorite condiment, such as preserves, jelly, or jam. At melfi's we serve with Luxardo Cherries. Enjoy.

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