and Z is for...

     Ever play the alphabet game?  Remember as a kid trying to come up with a name that begins with every letter of the alphabet?  Albert, Bernard, Charlie...all the way down to Zeus.  In the culinary world there is a similar game.  It begins with Artichoke, Baked Beans, Chicken Cordon Bleu...and ends with Zeppole.

     Actually, several other letters could be taken with the zeppole's other monikers.  Depending on your heritage and residential propinquity the traditionally Italian zeppole is also known by the names fritelle, fritter, sfinge, crispellis, and Bigne di San Giuseppe or in English, St. Joseph's Cake.  Whatever the name you are familiar with a zeppole is a deep fried dough ball that is about four inches in diameter.  Its consistency ranges from light and puffy to bread, or even pasta.  They can be topped with powdered sugar or filled with custard, jelly or even ricotta and interspersed with chocolate chips, candied fruit or honey.  and while they are often a sweet treat some are savory and topped with anchovies.

     Zeppoles are associated with the feast of St. Joseph celebrated on March 19, during the season of Lent.  It is one of only two days when the faithful are permitted to cease from fasting and enjoy the sweet treat.  The other one comes two days earlier on St. Patrick's Day.