Zip-A-Dee Zeppole!

Denise Gianatasio is a Northport Village resident and freelance writer. She is a licenced agent at Signature Premier Properties, Platinum Circle of Excellence, 172 Main Street, Northport 631-754-3600. Denise enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice you may need at dishinwithdenise@yahoo.com.

Zip~A~Dee Doo~Dah! My oh my…what a Wonderful Day. I hope plenty of sunshine’s heading your way Dad! Happy Father’s Day! There is no need to drive to New York City to the sidewalk feasts of Little Italy. Let Dad relax in his own yard and watch him smile at the first sight and sweet aroma of these delicious Italian doughnuts. Take fifteen minutes out of your day while the dad in your life takes the day off to relax. Dads, today let all your loved ones care for you; whether it’s breakfast, lunch, dinner or dessert, allow the love to come your way. You don’t have to prepare a feast like the Feast of San Gennaro, but try highlighting his day with a warm fried dough ball, sprinkled with powdered sugar. This delectable, dolce doughnut is made with Presto cake flour. The flour is made from a special grade of soft winter wheat- chosen for its tender gluten that produces light evenly textured cakes and baked goods, helps the dough rise evenly. As always, wishing all you fathers out there a day off. So go ahead BLOCK off your neighborhood street and let the feast begin. Share these delicious Sicilian Zeppoles! Tomorrow you can go back to work for your family and tend to all of your responsibilities, but today is your day! DOUGH OUT!!!! xoxo  Denise (P.S. A little inside scoop, when a zeppole is made with ricotta that’s SICILIAN!)

Ingredients:
1 ¼ cup of Presto flour
1 – 15 ounce container of whole milk Ricotta 
2 eggs, well beaten
Vegetable Oil
1 teaspoon of vanilla
Powdered confectioner’s sugar
Granulated sugar/cinnamon mixture

Blend ricotta and eggs well. Drop by spoonfuls into hot oil and fry on both sides until golden and inside is cooked. Drain on paper towels and immediately shake in a brown bag, a few at a time, with cinnamon and granulated sugar. Place them on a platter and generously sprinkle with powdered confectioner’s sugar. Depending on size you will yield 10-12.