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Dec 02, 2004



I live in Alaska, so can't recommend any fried dough in the DC area BUT fried dough is very popular with the natives here. Quite often, the husband and I are given a warm, brown paper bag full of this food. They make it in the shape of a pretzal and then deep fry the hell out it. Damn good with tomato sauce or just plain old olive oil. Love your sight, and live vicariously as we have NO restaurants on our tiny island.


When I was growing up in Western PA, we would go to an arts and crafts festival every 4th of July. I looked forward to it because the food was AMAZING. Every year the marching band boosters had a fried dough booth. Oh. My. Gawd. So good. But this was more of a dessert dish -- the dough had cinnamon and sugar sprinkled on top. Still trying to find where I can get the dessert version outside of Western PA.


Have you ever had funnel cakes? There are kind of the same thing, except the dough is kind of sweet and they usually put powdered sugar on it. Usually when I describe the idea of fried dough to people, they say, "Oh yeah, you mean funnel cakes right?"


I need your assist.
I'm seeking the spelling of a term for a certain kind of Italisn fried-dough (IFD).
It is not "pizza-fritta" but instead something called, to the best of my spelling knowledge, "cipola" or "zipola"; a fried blob of dough, having a crust something like a dough nut but not, however the inside is like Italian bread.
Some people roll it in sugar before eating, others stuff it with anchovies or raisns or both.
The name of this IFD sounds more like "zipla" when pronouced.
Might y'al assist me with the correct spelling ?
Thank you for your help . . .


The Italian dessert is spelled "zeppole" and pronounced "zepp-oh-lee". We have it every year at my wife's very-italian-family's xmas eve dinner. mmmm.


looking for our family tradation. Fried dough at xmas eve. NOT sweet. It was fried. They called it........respalli, or laspalli, or scrupalli.
Sometimes they would stuff anchovi in it. It was served inplace of bread at xmas eve dinner.


How will I find this site again? will you email me, if you find the xmas eve fried dough recipe??????????????


All you can do is hope...wait, no...Pray for 2 Amys to bring back the Fried Dough special again. I did some quick searching...any chance it is called "Struffoli"

Look here - http://www.recipezaar.com/recipe/getrecipe.zsp?id=44525

or here



What a great message...I moved from the Waterbury, CT area to the midwest and was amused to find that "fried dough" is referred to as an "elephant ear" here. And like the aforementioned funnel cakes, they are served only with cinnamon sugar, not sauce. In CT, you could get them either with the cinnamon sugar/powdered sugar for a sweet treat, or with sauce if you preferred.

Mention fried dough with sauce to anyone out here and you are met with perplexed looks that you would actually be crazy enough to put sauce on an elephant ear!! Explaining to them that an elephant ear is merely a descriptive term for what is accurately known as fried dough doesn't help with most folks. Some do, however, understand that it is pizza dough and even though they never had it that way, it *could* be acceptable with sauce. I'm going back to CT for a visit in March and will be having fried dough at my Uncle's restaurant in Waterbury! Mmmmmm....


I ate this as a kid.. Still make it. Only, my family calls it "Feste di Fritti" which only sort of makes sense. Seems like it should be Pasta feste di Fritti or something. My family is Sicilian. It is very possible a word fell off over the years, but I'd like to know what it's called.


I just had fried dough with marinara sauce just as you described, at an italian festival in Westport CT last weekend. I've been getting it every year when I go since I was little. Truly one of the best treats possible. I hate when I leave for school in North Carolina and know I won't have any fried dough for a very long time. Does CT have excellent italian food or is it just me?


I'm born & raised in Waterbury, CT. I just moved to MD a yr ago. Its the most depressing thing. This area has no cultural depth when it comes to food. Mexican, Ethiopian, and Oriental are not my idea of cultual depth when it comes to food. One thing Italians & African-Americans can agree on is our food is the most soulful. I was thinking about selling fried dough at one of these so called "festivals" & turn these people out and make a killing$$$$$ but like it was mention with the "most perplexed looks" people here might be so closed minded to even try it. Too bad that riot back in the early 90's had to seclude the Italian Festival b/c it is Aug and it would be time for it and I95 N here I would come. BUT!!! There is alwayz Quassy (lol)! I cant take it down here anymore so Philly here I come. Hopefully, the fried dough will find me and/or I can keep practicing on how to make it LOL!!!


My Grandmother made a fried dough that was the best.I had never gotten the recipe from her. She passed away about 12 yrs ago. Just like you have described. Was not sweet. Use to fill with mozzarella, Ham, or anything you like and fry. I just found out that my sister had the recipe.
Here it is:

Grannys Recipe

Makes 2lbs
Luke warm water about one cup more or less.
1 1/2 teaspoons of salt
1/2 teaspoon sugar
1 Egg
1 yeast cake
Mix all up & then add the 2lbs of flower.

put a little cooking oil in pot. Enough from keeping it from sticking.
Drop the ball of dough in & cover it with a towel and let it rise in a warm spot.
Punch it down & let it grow a few times until ready. about 6 to 8 hrs. Make in the morning its ready in evening.
Fry in 1-2 inches of Wesson oil or any vegetable oil until browned on each side.


Wow. Thanks for the recipe Mike.


Lawrence, MA, had a huge Sicilian population from 1900 to 1960. Every Labor Day, Holy Rosary Church would celebrate the feast of The Three Saints,with a street festival, fireworks, and an old band worthy of Nino Roti.
Crespelle were balls of yeasty dough, enveloping an anchovy paste, and then deep fried. Incredible.

Thanks, Connie


Zeppoles are wonderful! I've been trying to revive the old Christmas eve tradition here in FLA. I haven't mastered them yet. But I'm working on it. Thanks for the above recipe. It looks like our families except for the egg.
Zeppole's are not funnel cakes!


What is the conversion of a cake of yeast to an envelope of yeast?


Every year we fry the dough for the family reunion. Am I thinking of something different though? Because we do it for breakfast and put butter on it with either sugar, salt, or a jelly/jam


I think you're talking about funnel cakes. Close, but not the same thing.


Sounds kinda like panzarotti (http://en.wikipedia.org/wiki/Panzarotti). They have it at Savio's in Alexandria, never been there though.


Theresa Crupi

This is an old recipe for Crispelle that was given to me. Using potatoes helps to keep the dough from drying out:
Makes approx. 3 doz.

Boil enough Yukon or Red Potatoes to make about 3 cups of mashed potatoes. (Reserve the liquid). Let it cool. Dissolve about 4 tsp. dry yeast in 1/2 c. of warm water with 1 tsp. sugar. When yeast has risen add to the cooled potato mixture adding about 15 oz. warm water (incl. the potato water). Blend mixture. Add about 3 c. flour gradually until the dough comes manageable to the touch. Cover and let rise for about 1-2 hrs. Prepare a pot of hot oil (about 3") when hot drop dough (about 1 Tablespoon) into the palm of your hand, spreading dough out before dropping into hot oil.
(If you wish you could add a small strip of anchovy or cheese in middle of dough and then fold it before dropping into the oil) Another variation is to keep it plain and when cooked drop onto a plate with granulated sugar and cinnamon, mmmmm... so good!)
Good luck to those who try it.

Yezenia O.

I've never even heard of fried dough with tomato sauce or marinara sauce. I've only had it the way they serve it at carnivals... with powdered sugar or cinnamon. Is it any good with tomato sauce? and do you know where I can find any restaurants here in Massachusetts?

eileen weiss

I need to find the tools, pots, oil, etc., to make dough for a crowd. Any suggestions?

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