I will be making my own zeppole this year after several years of purchasing them (yay for New England Italian bakeries!). Our annual St Joseph's table will be on Saturday the 20th, and I'll share some pictures and recipes then.
Do they get soggy after you fry them? I want to make them for our St. Joseph's Table at the Cathedral since it's our titular feast day but they have to sit through mass before being eaten...
I wouldn't imagine that they would fare much worse than a doughnut... They won't be quite as amazing cold as they were hot, but I wouldn't think they'd be soggy, either.
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