The Church Bazaar with recipe for Ricotta Zeppole

As a kid growing up in a New York Italian–American neighborhood, our family always looked forward to the church bazaars during August and September. The most famous one of all being the Feast of St. Gennaro in September. Our local Catholic parish bazaar was, for me, a favorite. A place to meet with family and friends, games, good food, rides for the kids, and so much more. It was way more pleasurable than Sunday mass! Of course, everyone prayed for good weather during the scheduled days for this mainly outdoor event.

While taking a stroll down memory lane, I envision the sausage and peppers frying and stuffed into Italian bread,  crisp rings of calamari, meatballs, pizza, and peaches steeping in a deep red Lambrusco wine. All these treats served from what were the original food trucks. Italian pastry, ice cream, and cotton candy for the kids topped off the night. But the piece de resistance was the Zeppole. Sweetened dough balls, fried in hot oil, then tossed in a brown paper bag with powdered confectionary sugar. Simple and decadent.

My husband and I generally visit family in Southern Italy during August. On a previous trip, we were invited to join our family and friends at a Sagre in Santa Maria di Leuca, Puglia. Upon entering the church square where the Sagre was held, I realized that this was Italy’s equivalent of my beloved church bazaar, with a few twists. Had I been blindfolded, the scent in the air would have immediately alerted me as to where I was. We found a big table and sent the men to wait in long lines to purchase our food. The women tended the table, sipped our wine, and listened to the region's traditional music. We talked, we ate, we drank on a sultry August night.

Recently, a friend shared with me her Mom's recipe for Zeppole's made with Ricotta. Mary Pulsinelli made these on Sunday nights to treat the family when she had leftover Ricotta from making the lasagna.

I make these Zeppole for my guests and serve them in individual lunch-size paper bags for dessert. They are fun and easy when you prepare the dough ahead of time. Thank you, Mary. Your memory lives on.

                          Mary's Ricotta Zeppole's

Ingredients:

6 cups of frying oil

1 cup all-purpose flour

2 teaspoons baking powder

1 pinch of salt

2 beaten eggs

1 cup ricotta

¼ teaspoon vanilla extract

½ cup powdered confectionary sugar

Directions:

1.       In a medium bowl, mix the eggs, Ricotta, and vanilla extract until thoroughly blended.

2.       In a separate bowl, whisk together the flour, salt, and baking powder.

3.       Slowly add the flour mixture to the egg mixture until blended.

4.       Heat the oil.

5.       Roll the dough into little balls using a teaspoon and drop them into the hot oil. Using a slotted spoon to turn encourages even browning. Remove when golden brown and place in a paper-towel-lined bowl to absorb excess oil.

6.       Dust with lots of powdered sugar.