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Carlo,
Many thanks for the recipe for Zeppole. A few questions...how many Zeppole does this produce? How large of a pot do I use and how much oil (Canola????)when the dough is ready to be cooked? Just a few minor details.........I hope I can make them for the holidays even though I think they are traditionally not a holiday undertaking....more a Spring thing, right?

Sweetie, the size of the pot is in it's depth, not width, so use a narrower deep pot. It saves you from the unavoidable splattering, and prevents you from over loading it. Put in about 3" veg oil level. I like to fry just a few at a time, because as with most fried things if you cook too many at a time the abundance tends to cool down the oil, and make them soggy and oily tasting. Also the number of cakes depends on the size of your portion, I like to have about a 2" X 2" X 3/4" dough. It cooks and puffs up faster, and is easily handled. With that size this recipe will yield about 30 Give or take ...a ....er ...actually I didn't put it in the recipe because I forgot ...GASP!!! Bwhahahahha