Another photo from my grandmother’s wedding in 1940. From left to right, we have Eddie Apuzzo (friend of the groom), George Barbaresi (father of the bride), Dava Barbaresi (sister of the bride), Dora Barbaresi, Freddie Donroe, Albert Donroe (brother of the groom), and Lou Donroe (brother of the groom).
Nonni’s maid of honor was her younger sister, Dava. Eddie Apuzzo was Freddie’s best friend. Dava and Eddie had taken a liking to each other and got married, themselves, not too long afterwards.
The following recipe is Dava's. Zeppole, much like the fried dough we know, is very popular with kids, and is best eaten when just cool enough to handle. Adults might want to test out five or six before letting the kids dig in, you know, just to be sure it's safe.
Dava often made these around the holidays. It makes about 2 dozen, but you can easily halve the recipe using 1 teaspoon of yeast.
1 pkg. dry yeast
1½ cups warm water
4 cups flour
¼ tsp. cinnamon
¼ tsp. salt
Canola oil, for deep-frying
Honey, for drizzling
Mix dry yeast with warm water in a small bowl. In a large bowl, add flour, cinnamon, and salt. Make a well in the flour with a wooden spoon, and add the eggs, water, and yeast. Mix dry ingredients into well, little by little, until it reaches bread dough consistency (if the dough still sticks to the bowl, add more flour). Cover and let rise until double in bulk.
In a deep pot, pour oil to a depth of 2 inches and heat to 375°F. Fry dough by the tablespoonful in hot oil (dip spoon in flour, if necessary, to keep dough from sticking). Drain on paper towels. Place zeppole in large bowl and pour honey over them.
Dava [Barbaresi] Catone
Zeppole drizzled with local honey.
Next recipe: Fried Artichokes
(Previous Recipe: Eggplant Parmesan)