YUM! YUM! these are so good! I liked them best with cinnamon sugar. The first mistake I made was making them too big. I don’t have a mellon baller so if you don’t make them with a tablespoon. any bigger and they would burn on the outside and be doughy on the inside. My mother used to make a similar thing for us, using yoghurt rather than ricotta. I’ll try that too and see how it works :) I’m also thinking of flavouring the zeppole with grated lemon zest instead of vanilla – I think that would be nice as well..
Recipe >> Grandma’s Zeppole @ The Cottage Market