Re: UPDATE!!! Getting ready for St. Joseph's Day BIG TIME
 

Kathie, I hear St. Joseph stirring in the front yard, come on Zeppole!!!!!

Re: UPDATE!!! Getting ready for St. Joseph's Day BIG TIME
 

TY Kath mmmmmmmm

Re: UPDATE!!! Getting ready for St. Joseph's Day BIG TIME
 

See, I knew Donna would have the recipe. She's-a Real-a Italiana!! Unlike me,,, I buy them!!

Hope St. Joe likes the them and he works his magic!!

Ronda, I love your new avatar!

Kathie

Re: UPDATE!!! Getting ready for St. Joseph's Day BIG TIME
 

Hi Donna,

Are you going to post the recipe? I would rather you come down and we will all help you make some.

Congratulations !!!!!!!

HB

Re: UPDATE!!! Getting ready for St. Joseph's Day BIG TIME
 

Donna, thanks for the info on St. Joseph's Day. Asked my husband to go out and pay homage at the spot where I buried St. Joe. I'll say a quick prayer on my way to work - unlike the hubby who is retired. Zeppole's - funnel cakes in our area but I don't want to have to make them. Too much trouble. Maybe I could get my husband to do that too for St. Joe if he likes them.

Re: UPDATE!!! Getting ready for St. Joseph's Day BIG TIME
 

Scottke anything for St. Joe. Also, Funnel cakes is the new name for Zeppole only because there is only Donna left who can make them right. Back in the day, if Tal is reading this because he never knew the history, when there was left over dough from making macaroni or bread gramma would fry up a batch of Zeppole for the kids. We would love to put the powered sugar on them. They were hot right off the stove. I never really knew how to make them, I just ate them like any other good little Italian boy!

Re: UPDATE!!! Getting ready for St. Joseph's Day BIG TIME
 

I took the liberty of posting Donna's history of Zeppole from another thread she had posted it on. A really good explanation and history....Thanks Donna :bigthumbsup:

A zeppola (plural zeppole, in southern dialects zeppoli) or St. Joseph's Day cake, also called sfinge and in Rome Bignè di S. Giuseppe is a pastry typical of Roman, Neapolitan and generally peninsular Italian cuisine.

Commonly light, deep-fried dough balls about 2 inches in diameter, these doughnuts or fritters are usually topped with powdered sugar and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. Their consistency ranges from light and puffy, to bread or pasta-like.

Zeppoli can also be savory, and consist of fried bread dough often filled with anchovy.

The terms zeppoli and sfingi also are sometimes used refer to baked cream puffs made from choux pastry.

Zeppoli are traditionally consumed on La Festa di San Giuseppe (Saint Joseph's Day), (March 19). In Rome, Naples and Sicily, these little pastries are sold on many streets and are sometimes gifts on this day.

In parts of Calabria, the anchovy or a sultana variety are consumed on New Year's Eve and New Year's Day.

Some Zeppole are filled with ricotta mixed with small pieces of chocolate, candied fruits and hone. Thank you Donna!

Re: UPDATE!!! Getting ready for St. Joseph's Day BIG TIME
 

OMG Johnny, what a story. I will join the ranks and get myself a St. Joe's statue and bury it ASAP. Please TOTVer's keep me in your prayers too. The more the merrier and maybe one of us will get lucky, blessed, or have a miracle. Will also be on the hunt for holy water.