Italian Fried Doughnuts

Reader Contribution by Heather Alf
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For the last week we had no propane and as a result I have had to cook all of my food on an electric skillet. This week is Holy week and ,for my family, usually involves a lot of baking in preparation for Easter Sunday. Lent officially ends on the Saturday before Easter at noon. For most Christians the 40 days prior to Easter, known as Lent, is a time of prayer and fasting. Traditionally Christians “give something up” for Lent. Our family gave up sweets so I had to think of something easy and delicious to make on an electric skillet to break our fast.

Fortunately, I remembered one of my favorite child hood treats that my Grandfather used to make during the Easter season, Italian fried doughnuts (Zeppole,or crispelle).

My Grandparents always found a way to tell people how healthy their deserts were.  My grandmother would always tell us exactly what we were eating.  “There are fresh eggs, whole wheat, milk, butter, and no chemicals in here,” she would say in her musical New York Italian voice. Grandpa’s cake (or whatever it was we were eating) made a wholesome breakfast according to grandma.

These doughnuts may not have a heart healthy seal of approval from the FDA, however they are Grandma Grimaldi approved, easy to make, and perfect to break any fast or diet with. Italians traditionally serve them on the feast of St. Joseph, March 19, at Easter, and on picnics. They are usually served for desert with coffee, but rarely for breakfast. Enjoy!

Italian Fried Doughnuts Recipe

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