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Zeppole Made Easy, Recipes, Folklore ...

Updated on June 18, 2013

Doughnuts for Saint Joseph's Day

  Zeppole is no stranger to the United States. If you've been to a street festival in any Little Italy in America, you know zeppole, a kind of fried doughnut that is tossed in a bag with powdered sugar. In Sicily, zeppole are tiny and fluffy and rolled in granulated sugar (that's how I make mine). St. Joseph's Day is celebrated in many parts of Sicily with a solemn supper given in gratitude to the saint for granted favors.

  St. Joseph's Day is on March 19, you must pull the ear of anyone you meet on this day named Giuseppe (Joseph) for good luck!

Zeppole Made Easy

Christmas Fritters

This is a really easy recipe that was given to me by a lady who sold Zeppole at Italian Feasts and Street Fairs for many years. It is the easiest way to make this classic Italian treat. You may have a hard time finding Presto flour, just ask your local supermarket to order it.

1 cup of Ricotta cheese

2 small eggs

1 cup of Presto flour

Mix the three ingredients above and fry until golden, blot off oil and spinkle granulated sugar over them. Enjoy!

This is my first and oldest Squidoo Lens (made way before they had a recipe module); it was also a lens I made before I decided to make individual lenses that focused on some of the non-zeppole recipes on this page. I'm in the process of revamping this Lens. Thanks for visiting and I hope to roll out the new and improved Zeppole in a few days.

Zeppole Batter Should Have A Yellow Tinge - Plop The Batter In The Oil With Two Spoons

What you want to do is carefully scoop up some batter with one spoon and scrape it off with the other, do this as close to the oil as possible so you don't splash yourself with hot oil.

Tip: It may be a good idea to spray the spoons with a little Pam so the batter don't stick.

Fry Them In The Oil Of Your Choice

If you can afford to go nuts buy Peanut Oil; it's the best oil for frying (not good for the faint of wallet), I used Canola and Olive Oil in this photograph. You want to heat up the oil enough so when you first drop them in the start to turn golden right away; if your oil starts foaming up on you you're doing something wrong (usually means your flame it to high, and the oil is too hot). The Zeppole are done when the rise to the top and are an even golden color; I'd say a little darker than pictured in this photograph. The most important thing is you take one out, crack it open and eat it; make sure they aren't raw in the middle, they should be light and airy not oily (if you heat your oil to the right temperature fried food don't absorb too much oil).

Zeppole In Fine Sugar (shhhh, I add some vanilla sugar) - NO, NO, NO; Do Not Use Confectioners Sugar ...

... the Sicilians will be mad at you. No really, trust me on this one; your friends will thank you and your boss will enjoy them all the more when you don't get powdered sugar all over his nice suit. I like to put them and a brown paper bag covered with a paper towel, very briefly; it's the excess oil that helps the sugar to stick to the Zeppole. I roll them around the sugar while the next batch of Zeppole is frying; BTW you should only do about 5 - 8 at a time (depending on the size of your pot of oil); don't crowd them.

I then put the sugared Zeppole on a drying rack so they stay nice and fluffy and airy; otherwise they tend to get soggy.

Struffala, The Finished Product - Now That's Sicilian!

Struffoli, Struffala, Struffali and/or Honey Balls

Some Say Tomato, Some Say ... The Other Fried Dough

  These are the honey balls that are made around Christmas time in Italian Bakeries and neighborhoods where I live in the Bronx. This is my mother's recipe, as you can see its' well loved. Struffoli is the correct spelling, and this lens is gives a better idea of the origins and regional differences in their preparation.


2 1/2 cups of flour

2 eggs

1/2 cup of Crico

1 tablespoon of sugar

zest of 1 lemon

2 tablespoons of Stock Sweet Vermouth

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

Honey Sauce

16 oz of honey

zest of 1 orange peel

juice of 1/2 an orange (depending on size)

  Sift the dry ingredients together. Add zest and combine wet ingredients. Some melt the crisco, I cut it in. Knead the dough about 5 minutes (by hand). Make a long rope from the kneaded dough. Cut little marble size pieces (maybe a little bigger) and cover them with plastic wrap till your ready to fry them. To make the honey sauce, put the honey in a saucepan, add the juice of the orange and the zest on a low flame just enough to warm and infuse the orange's essential oils into the honey. Some strain this syrup (some don't), I do and zest another orange over a heap of coated struffala; right before serving.

  I use vegetable oil but you can try other oils (oil combos ...) or Crisco (any shortening), heat the oil until it is hot enough to fry a marbles sized piece of dough to golden within a minute or less. We never used a thermometer but I'd say around 365°. Only put a few in at a time or the oil will foam up on you. When they are golden brown take them out of the oil and blot them on brown paper bag with a paper towel over them. I put them on a drying rack, for 30 minutes.

  I like to take all the struffala and put them in a big mixing bowl, pour the honey mixture in and coat all the struffala. Then you can arrange them in a heap, and sprinkle non pareil all over them. Some also put more orange zest strings too.

  I would like to wish everyone a very Merry Christmas. Enoy the ones you Love, because you never know how long you'll have them.

More Zeppole Recipes

Zeppole Recipe # 2

Yield: 20 servings

2 tb butter

pinch salt

1 c flour

3 eggs

1 egg yolk

vegetable oil for deep frying

1/2 c confectioners' sugar

Put butter and salt into a saucepan with 1 cup water. Boil until

butter dissolves. Off heat, dump in flour all at once and stir

rapidly to mix. Return pan to medium-high heat and cook, still

stirring rapidly, until mixture is smooth and begins to coat bottom

and sides of pan. Remove pan from heat and, one at a time, add eggs

and extra yolk, stirring briskly until each addition is absorbed.

Let mixture cool to room temperature. Put confectioners' sugar into

a brown paper bag. Heat deep-frying oil to 375F. Using 2 teaspoons,

drop in nuggets of dough about the size of a small walnut. Fry a

few at a time for 5-to-6 minutes each. As they cook, the zeppoli

will rise to the surface, turn over when their bottom halves are

golden brown, and finally rupture slightly and puff further as the

interior dough expands. Remove them from the oil when golden brown,

firm, and hollow inside. (Check one from the first batch, and if

the interior is at all soggy, cook the rest longer.) Drain zeppoli

briefly on paper towels, then toss in the bag with confectioners'

sugar. Serve at once.

Note: As made in Naples for the Feast of San Giuseppe, these crullers

are piped from a pastry bag into ring shapes. After being fried,

their centers are filled with pastry cream and cherry preserves.

Zeppole Recipe # 3

1/2 cup white wine,

2 1/2 cups water

Pinch salt

2 1/2 cups flour, sifted

Olive oil, for frying

3 teaspoons powdered cinnamon mixed with 1 cup sugar

Put wine and water in a pot. Bring to almost a boil. (It shouldn't come to a full boil.) Add the flour all at once and stir constantly with a wooden spoon. When the dough comes out of the pot in a single piece remove it from the heat. Place on lightly oiled marble or counter surface. Knead by pounding with a rolling pin. Do this for 10 minutes so as to make it smooth and homogeneous. Roll the dough into snakes about as thick as your little finger. Pull off small pieces of dough, rub the dough between your hands and pinch ends together to make small rings.

Heat the oil and fry the zeppole a few at a time. Prick balls with a skewer as they fry, so the dough will bubble out and they become crunchier and more golden. Drain them on paper towels. Dredge them in the cinnamon-sugar mixture. Serve hot or cold.

Fryers For Zeppole - It's All In The Oil (Shhhh)!

    The Right Tools for the Right Job, and Measure Twice Cut Once are two of my favorite sayings. If you are going to use a big pot of oil, please be CAREFUL.. Have a fire extinguisher, some salt and keep the children out of the kitchen when your frying something (this goes for outside frying too). Use a thermometer to make sure your oil isn't getting too hot; you should never let oil get so hot to the point of it smoking.

Baked Zeppole

I'm A Fry Girl Myself

  This recipe isn't fried, like the custard filled zeppole you get at a bakery. This really seems like a Struffala Recipe (not mine though, I fry them too).

1 cup hot water

1/2 cup butter

1 Tbsp sugar

1/2 tsp salt

1 cup sifted all-purpose flour

4 eggs

1 tsp grated orange peel

1 tsp grated lemon peel

Lightly grease a baking sheet and preheat oven to 450°

  Bring water, butter sugar and salt to boil in a medium saucepan. Add flour, all at once and beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball (about 3 minutes) Remove from heat

Quickly beat in eggs, one at a time, beating until smooth after each addition. Continue beating until mixture is smooth and glossy. Add orange and lemon peel and mix thoroughly.

  Drop by tablespoonfuls 2-in apart on the baking sheet.

  Bake at 450° 15 minutes. Lower heat to 350°. Bake 15-20 minutes or until golden in color.

  Remove to rack and cool completely. Cut slit in side of each puff and fill with whipped cream, vanilla pudding or ricotta filling (below).

Ricotta Filling

3 cups ricotta cheese (about 1.5lbs)

1 1/2 cups confectioner's sugar

2 tsp vanilla extract

2 Tsbp grated orange peel

2 Tbsp grated lemon peel

  Combine all ingredients and beat with electric mixer about 10 minutes. Chill in refrigerator until ready to use.

Anginette Cookie Recipe

*Not my family recipe!

Anginettie Cookies

5 cups of all-purpose flour

2 extra-large eggs

1 cup of whole milk, heated to 110* (plus extra if needed)

1 ounce lemon extract

5 teaspoons of baking powder

1 cup of granulated sugar 3 cups of shortening, diced

4 cups of confectioners sugar

1 cup of multi-colored nonpareils

Preheat the oven to 350*. Mix the flour, eggs, milk, lemon extract, baking powder, and granulated sugar until incorporated in a large mixing bowl. Add the shortening, one piece at a time, until a dough forms. Add a little milk if the dough is too dry, add flour if the dough is too sticky and knead until smooth for about 5 minutes. Cut the dough into golf ball size pieces, roll each piece into a log. Make twists, "S" shapes and/or spirals. Place on a cookie sheet lined with parchment paper that has had some butter or cooking spray on it. Cookies should be 2 inches apart, bake for about 15 minutes.

Lidia's Italy In America

Pizzelle, Rossettes & Cannoli Recipes

Basic Pizzelles

3 eggs

1 3/4 cups flour

3/4 cups sugar

1 Tbl. vanilla or anise

1/2 cup margarine, melted (do not use oil)

2 tsp. baking powder

Rosette Recipe

2 large eggs

2 tsp. sugar

1 cup of milk

1 Tbs. vanilla

1 cup flour

1/4 tsp. salt

Pizzelle Irons & Presses on Amazon

Mario Batali Zeppoles
Mario Batali Zeppoles

The Chew broadcasted a really recipe on Little Christmas and it looked goooood! I heard Mario is/was a Deadhead too (awesome). Has anyone been to his latest venture Eataly near the Flat Iron building; it's awesome, and if you can't find it there, your in trouble (although I rather go see my friends in Little Italy, they keep it real).

Cook time: 10 hours
Ready in: 10 hours
Yields: 8-10
Cast your vote for Mario Batali's Zeppole Recipe

Did you grow up Italian? - If so I think you'll like these books.

Sweet Sicily: The Story of an Island and Her Pastries
Sweet Sicily: The Story of an Island and Her Pastries

This is one of my favorite books on baking, both sides of my family are from Southern Italy. This book has a lot of fun facts about the origins of many of the pastries you grow up with living in an Italian neighborhood.

Sweet Honey, Bitter Lemons: Travels in Sicily on a Vespa
Sweet Honey, Bitter Lemons: Travels in Sicily on a Vespa

I'd like to do this one day, guess I can put it on my bucket list.


Thank you to all my guests who stopped by. - Please do leave a comment and let me know you were here.

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    • profile image


      3 years ago

      Can I please ask for some advice I have tried these, flavour great but when I looked inside they were doughy and not cooked properly how to I overcome this as mine did not flip in oil thank you

    • profile image


      5 years ago

      Awesome traditional Italian recipes. Thanks for sharing:=)

    • mrdata profile image


      5 years ago

      Thanks for your delicious recipe!

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      5 years ago

      @Aunt-Mollie: My pleasure, thanks for your kind words.

    • profile image


      5 years ago

      Wonderful directions. I really appreciate your photos because they explain so much, too.

    • Gayle Dowell profile image

      Gayle Dowell 

      5 years ago from Kansas

      I've got to make these! Now to find Presto flour.

    • profile image


      5 years ago

      I love zeppole but I never tried to make it @ home!

    • AcornOakForest profile image

      Monica Lobenstein 

      5 years ago from Western Wisconsin

      These look delicious and my mouth is watering! Blessed

    • Jerzimom profile image

      Cheryl Fay Mikesell 

      5 years ago from Ladysmith, WI

      They look yummy!

    • Jerzimom profile image

      Cheryl Fay Mikesell 

      5 years ago from Ladysmith, WI

      They look yummy!

    • MBradley McCauley profile image

      MBradley McCauley 

      5 years ago

      Will make this on St. Joseph's day---it is also the day the swallows come back to Capistrano. Going to tell my grands about growing up and observing St. Joseph's day.

    • squidoopets profile image

      Darcie French 

      5 years ago from Abbotsford, BC

      Dlieghtfulicious!! Gimme fried sugar donut balls anyday!

    • LucyIsles profile image


      5 years ago

      They all look really yummy!

    • junecampbell profile image

      June Campbell 

      5 years ago from North Vancouver, BC, Canada

      And yet another food that I absolutely must try!!!

    • chezchazz profile image


      5 years ago from New York

      Thanks for sharing - love the ones with ricotta. My wife's Nana used to make these every year -- but she called them sfingi (not sure of the spelling).

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      5 years ago

      @anonymous: I hear ya sista! Love me some fried food; and most comfort food for that matter. Thanks for joining my Google Community; glad to have you as a member.

    • profile image


      5 years ago

      I can see why this lens is so popular. You had me at Christmas fritters. Truth be told any kind of fritters is alright with me! :) Thanks for inviting me to the Community on Google+. I'm sharing this on my Facebook page.

    • aviwolfson profile image

      Avi Wolfson 

      5 years ago from Massachusetts

      More great recipes, thanks for sharing!

    • Two Crafty Paws profile image

      Two Crafty Paws 

      5 years ago

      We used to make this a lot when I was little. It has been ages since I last ate them, time to give it another go.

    • profile image


      5 years ago

      Great photos and recipe!

    • Sean1987 profile image

      Sean Gagne 

      5 years ago from Tampa Bay Area

      Cant wait to try these!

    • VspaBotanicals profile image


      5 years ago


    • profile image


      5 years ago

      A doughnut by another name :)

    • profile image


      5 years ago

      yummy.. i like it.

    • Melissa Miotke profile image

      Melissa Miotke 

      5 years ago from Arizona

      These look really yummy! Blessed

    • Jogalog profile image


      5 years ago

      Never had these but they look really tasty.

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      5 years ago

      @mic604: Try the Presto recipe, and make sure your oil is preheated, they shouldn't be greasy if the oil is the right temp.


    • profile image


      5 years ago

      Love zeppole, learned to make them in foods class in high school. Greasy, sweet least that's how mine come out.

    • maryLuu profile image


      5 years ago

      These seem so familiar and delicious!

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      5 years ago

      @sailor_man: Welcome to Squidoo! Our fellow Lensmasters will help you if you need it; there's the Forum and Squidoo HQ (they have some really great "How To" articles out there. Thanks for participating on my Lens/es 8-)

    • profile image


      5 years ago

      I am new to squidoo and I learn.

    • profile image


      5 years ago

      Mouthwatering good!

    • profile image


      5 years ago

      Sounds soooo appetizing! Eager to try this recipe! :)

    • profile image


      5 years ago

      nice lens

    • profile image


      5 years ago

      I want to eat this now.

    • CoolFool83 profile image


      6 years ago

      Look so good! I'll have to try!

    • Scarlettohairy profile image

      Peggy Hazelwood 

      6 years ago from Desert Southwest, U.S.A.

      Well, I wish I were really stopping by for a cup of coffee and a few of these tasty-looking morsels! I love the old recipe!

    • LornsA178 profile image


      6 years ago

      These look good! Similar to the one we made back home.

    • spiritspeak444 lm profile image

      spiritspeak444 lm 

      6 years ago

      YUM! I love my fryer and I'm always looking for some new things to drop in there. Thanks for all the lovely recipes. Great lens!

    • OrlandoTipster profile image


      6 years ago

      I loved these growing up!

    • Tennyhawk profile image


      6 years ago

      Fabulous lens! Delicious, even!

    • profile image


      6 years ago

      Cool, another Recipe I really want to try! My Family and I love trying New Recipes, this is Great!! :D

    • VscorpianC profile image

      Valentina Cabral 

      6 years ago from U.S.A.

      Thank you for sharing these recipes, your images are mouthwatering. Can't wait to make some. :)

    • aesta1 profile image

      Mary Norton 

      6 years ago from Ontario, Canada

      Thanks for this recipe. I love zeppoli.

    • ismeedee profile image


      6 years ago

      It's not fair! this lens made me hungry and I only just finished eating my dinner!

    • TolovajWordsmith profile image

      Tolovaj Publishing House 

      6 years ago from Ljubljana

      We love doughnuts in Slovenia, but I am not familiar with zeppole. They remind me of our version of fried doughnuts, called miske (mouses), but zeppole look lighter and fluffier. Have to try this one day!

    • clouda9 lm profile image

      clouda9 lm 

      6 years ago

      Mmm! Scrumptious recipes for Zeppoli (a sweet treat that has not yet passed my lips :). Gotta get the ingredients for the 1st recipe (Christmas Fritters) and have the fam and friends over for a bite.

    • profile image


      6 years ago

      I love Zeppoli and I would like to make it on my own.

    • jmchaconne profile image


      6 years ago

      I'm a Brooklyn Italian, raised by my fathers parents until age 9, and my mothers until age 17, all immigrants. They taught me everything I needed to know about life, including family recipes more than a hundred years old, including Zeppoli! Yes, I'm a Joseph!

    • profile image


      6 years ago

      I think we have something similar in Indian cuisine, zeppoli reminds me of "Shakkar pare" in India which is yummy.

    • profile image


      6 years ago

      Oh I miss Zeppoli! You made my mouth water!

    • Ardyn25 profile image


      6 years ago

      Its been so long since I've had these...your photos made me hungry. Thanks for sharing your recipe!

    • hntrssthmpsn profile image


      6 years ago

      I've only had zeppole once, and couldn't remember the name until I saw this lens, which was an exciting find as I do remember that these little gems scored really high on the deliciousness index! Thank you!

    • Margaret Schindel profile image

      Margaret Schindel 

      6 years ago from Massachusetts

      I grew up in Manhattan and LOVED going to the awesome street festivals in Little Italy for the feasts of San Giuseppe and San Gennaro! The smell of the frying zeppole, struffola, and Italian sausage and peppers was unforgettable. What a delightful trip down memory lane! And to think that now I can re-create some of those smells and tastes in my own kitchen! Definitely blessed. :)

    • profile image


      6 years ago

      These doughnuts look really yummy. Thanks for sharing!

    • ozylizzy profile image


      6 years ago

      Lots of lovely ideas here. the Baked Zeppole recipe is the same method as choux pastry (with the addition of sugar). I love the idea of the ricotta cream - instead of using real cream.

    • LoriBeninger profile image


      6 years ago

      I love the big picture of the old recipe card! Priceless (especially if its the handwriting of one of your favorite bakers)! My husband is 1/2 Italian (but you wouldn't know there is another half to talk to him) and he will LOVE these hand-me-down recipes! Thank you for liking my Anxiety of Publishing lens -- its' good to get visitors.

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      6 years ago

      @momsfunny: Thanks for visiting and participating on my Lens 8-)

    • profile image


      6 years ago

      This looks really delicious.

    • pheonix76 profile image


      6 years ago from WNY

      These look AMAZING. I would love to plop a couple in my mouth right now! Thanks for sharing and I just might try this recipe soon. :)

    • MartieG profile image

      MartieG aka 'survivoryea' 

      6 years ago from Jersey Shore

      Yum! My daughter and son-in-law live in Brooklyn and bring down Struffoli every Christmas - so delicious!! ~~~Blessed~~~

    • floppypoppygift1 profile image


      6 years ago

      Great lens and a delicious recipe! Cheers~cb

    • LynetteBell profile image


      6 years ago from Christchurch, New Zealand


    • microfarmproject profile image


      6 years ago

      These recipes look absolutely delicious!

    • LittleLindaPinda profile image

      Little Linda Pinda 

      6 years ago from Florida

      I never had or even heard of Zeppole. I have never been to a Little Italy part of a city or festival either. It looks really good.

    • profile image


      6 years ago

      I have had Zeppole in NY and loved it. I am going to try your recipe. Thanks for sharing.

    • profile image


      6 years ago

      Hey, Deadicated, great lens! This reminds me of when I lived in upstate New York and worked in a bakery! Good people there and good bakeries there! Now Im craving something sweet.Thanks for stopping by my lens. I'll be back to read some more of your lenses!

    • profile image


      6 years ago

      These look yummy.

    • UKGhostwriter profile image


      6 years ago

      I could OD on those!!

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      6 years ago

      @ClassyGals: Your welcome, and Thanks for the Blessing; I really enjoyed your Wine Tour and Cheese Gift Basket Lenses (they go together well, lol).

    • ClassyGals profile image

      Cynthia Davis 

      6 years ago from Pittsburgh

      Thanks for sharing this zeppoli recipe. They sound like a great Italian doughnut. Angel Blessings**

    • KReneeC profile image


      6 years ago

      Fantastic lens! I am definitely going to be trying these recipes!!!

    • Sensitive Fern profile image

      Sensitive Fern 

      6 years ago

      Yum yum yum! I've never heard of these but I think I have to try them!

    • Linda BookLady profile image

      Linda Jo Martin 

      6 years ago from Post Falls, Idaho, USA

      You're making me hungry! These look delicious..

    • BuddyBink profile image


      6 years ago

      I have had these before just never knew what they were called. They are great though. Thanks for the name

    • iijuan12 profile image


      6 years ago from Florida

      Great lens! It's making me hungry. Blessed and liked.

    • winter aconite profile image

      winter aconite 

      6 years ago

      St Joseph's is also the patron saint of my town (La Spezia) and there's a great street market in town on that day with traditional food on sale. Zeppole is my favorite...I love them!!!!! Great lens and lots of recipes I haven't tried before....must get cooking...

    • profile image


      6 years ago


    • rachelscott profile image


      6 years ago

      So delicious now i can make it myself.

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      6 years ago

      @miaponzo: Lol, oh please don't do that (faint that is) 8-) Thanks for your Blessing and participation on my Lens; I really enjoy all your writing, I especially loved your Lens on Henna (totally awesome!!!!).

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      6 years ago

      @threebeca: Thanks for your participation on my Lens; you live in a very fascinating place.

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      6 years ago

      @JoshK47: Thanks Josh, I really appreciate your Blessing and participation on my Lens; you're the King of the Castle when it comes to the happiest place in the world, Walt Disney World (especially in my favorite department: food).

    • LouisaDembul profile image


      6 years ago

      This is the reason why I have chosen to live in Italy- the food and the cakes! Since Rome is such a melting pot of Italians from all over the country, we get zeppolis and other great regional stuff here.

    • profile image


      6 years ago

      Popping back in to sprinkle some angel dust on your zeppole! :)

    • profile image


      6 years ago

      however i live in Indonesia, i can enjoy and i can imagine how delicious are they. love the recipes. thanks deadicated.

    • profile image


      6 years ago

      OMG!!!! I'm going to faint.. I have wanted to know how to make these since I was a kid.. and since I've been living in Kuwait, I haven't been able to even EAT ONE! Fried dough!!!!! Thank you! Blessed!

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      6 years ago

      @Fcuk Hub: Haha, thank you for your visit and participation on my Lens 8-)

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      6 years ago

      @Camden1: Thanks for participating. There's always a first time for everything ;-)

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      6 years ago

      @BunnyFabulous: Your welcome, it was my pleasure; and much thanks for your participation on my Lens. Have a Great Weekend!

    • BunnyFabulous profile image


      6 years ago from Central Florida

      These look delicious! Thanks for sharing all your recipes.

    • Camden1 profile image


      6 years ago

      I've never heard of any of these - I've been missing out.. Yummy!

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      6 years ago

      @bigjoe2121: Thanks for your participation; I'll have to look up "malasadas" they sound interesting; I'm sure everyone has their version of fried dough, in one form or another (and I never met one I didn't like).

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      6 years ago

      @DrBillSmithWriter: It was my pleasure, thank you for your participation on my Lens.

    • Fcuk Hub profile image

      Fcuk Hub 

      6 years ago

      I'm letting you now that I was here and thinking about this lens in a great manner :)

    • DrBillSmithWriter profile image

      William Leverne Smith 

      6 years ago from Hollister, MO

      Yum, yum! Thanks for sharing! Also, thanks for stopping by my book author page, William Leverne Smith! ;-)

    • bigjoe2121 profile image


      6 years ago

      They look like malasadas

    • Michey LM profile image

      Michey LM 

      6 years ago

      Italian spirit indeed, I like zeppoli, I never have made myself, but now I have recipes, so II try - promise.

      Blessed by an angel

    • profile image


      6 years ago

      I have never had these, and they look so yummy!

      Blessed by a very hungry Squidoo Angel!

    • Deadicated LM profile imageAUTHOR

      Deadicated LM 

      6 years ago

      @dumhaka: Thanks for stopping by and participating; I wish you much Success in all your Squidooing ;-)

      Love your Best Friendship Quotes Lens as well as your other offerings.


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