I guess everybody is familiar with classic Italian fritters. These are scented with nutmeg and lemon zest. Sure, they are good (as any food fried, to be honest) and incredibly tender. Fried and still warm zeppoli are divided between the lunch bags and then shaken with some icing sugar to coat. This dish should be very popular among kids – everyone gets his own bag of fritters. Isn’t it appealing? But I would serve it in the backyard for sure, not at home.
I don’t cook them often but occasionally I give my boys such a pleasure. To make the fritters a bit “healthier” I always use organic canola oil for frying and dump it as soon as all the batter is fried. I use rather small high-sided saucepan which requires only about 2 cups of oil, so I don’t feel myself as a squanderer. If it still seems like a terrible waste, the oil can be reused once (I would although try to talk you out of using the same oil more than twice). Let the used oil cool, then drain it into an airtight container leaving any sediment behind and store it in the refrigerator until the next use.
The recipe is from Sherry Yard’s latest book “Desserts by the Yard”. If my description isn’t convincing enough, may be mentioning the author’s name will help…
