The Pumamouse Website: Tea And Comfort: Recipes: Zeppella And Struffalla

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Traditions...every family has them.

As Christmas approaches, I am compelled to remember two holiday
treats, my Grandma Angela's Zeppella, and my Aunt Louise's Struffalla.

Actually, my Grandma Angela made her Zeppella throughout the year, much to my delight. Sometimes she dusted them in powdered sugar,
and sometimes she coated them in honey, but they were always
delicious and filling. In my childhood, they were also available from vendors on the southern New Jersey boardwalks during the summer months, where they were affectionately known as "lead sinkers".

My Aunt Louise's Struffalla was only seen at Christmastime, and it disappeared as quickly as Santa up a chimney. Of course, Grandma Angela also made Struffalla for the holidays, so there was a reserved supply, but Aunt Louise usually delivered hers to our home first, often
prior to Christmas Eve, and so, when I think of Struffalla,
I think of my Aunt Louise.

I should probably note that the proper spelling of the word is "Zeppole" rather than "Zeppella", and that my Grandma Angela's version is quite different from any I have ever found in any Italian cookbook. The same liberty is taken with the treat properly spelt as "Struffoli", which I
generally refer to as Struffalla. That much being said, I must admit that "my Aunt Louise's Struffalla" is my polite way of referring to this holiday treat. In truth, my Aunt Louise was much loved and known to all by her nickname, "Lou", and the word "Struffalla" was too difficult for me to pronounce as a child. And so, in my ignorance, I usually referred to her Struffalla simply as "Aunt Lou's Balls". As you might imagine, this reference raised a few eyebrows amongst those unfamiliar with the treat and the nickname of "Lou" for a woman. I eventually trained myself to use the term "my Aunt Louise's Struffalla". Yet, in my heart, the tiny
fried morsels, dripping with honey and decorated with colorful nonpareils, will forever be Aunt Lou's Balls.

Enough of my fond recollections!
Here are the recipes for your consideration!

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MY GRANDMA ANGELA'S ZEPPELLA

Zeppella Ingredients:
1 Pound (16 oz) Whole Milk Ricotta
2 Eggs
1 Tablespoon Vanilla Extract
4 Tablespoons Granulated White Sugar
1/4 teaspoon Salt
1 Tablespoon Baking Powder
2 Cups Flour

You will also need:
Vegetable Oil
Honey or Confectioner's (Powder) Sugar

Mix all of the zeppella ingredients in the order listed above in a bowl.
A fork or spatula works better than a spoon for mixing this sticky dough.   Drop one Tablespoon of the dough at a time into three inches of hot oil. Fry until golden brown, then drain on a paper towel. Drizzle with Honey or sprinkle with Confectioner's (Powder) Sugar and serve hot.

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MY AUNT LOUISE'S STRUFFALLA
(AUNT LOU'S BALLS)

2 Eggs
1/4 teaspoon Salt
Flour
Oil
Honey
nonpareils (small pellets of colored sugar used for decoration)

Beat the two eggs and salt with a fork, then add flour until you are able
to easily handle the dough. Roll the dough into a long strip about the thickness of your little finger. Cut it into 1/2 inch pieces. Fry the pieces
in oil until golden brown. Drain on paper towels, then transfer to a large bowl to cool. When all of the dough has been fried, drained, and transferred to the bowl, stir in enough honey to coat well, and sprinkle in nonpareils to give the gooey nuggets a festive appearance. The longer
they sit, the more honey they will absorb. You can always add more honey if necessary, but this simple treat usually does not last that long!

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MY GRANDMA ANGELA'S BOWS

Same recipe as Aunt Lou's Balls, but roll the dough out like a pie crust. Cut into 1 1/2 inch wide strips with a fluted edge pie crust cutter, then
cut the strips into 2 1/2 inch long pieces. Pinch each piece at the center
to form a bow. Fry, drain, cool, sprinkle with Confectioners (Powder) Sugar or drizzle with Honey.

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MERRY CHRISTMAS TO ALL AND TO ALL A GOOD NIGHT!

Enjoy the recipes!
The Pumamouse
(MaryAnne)
30 November 2002

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TEA AND COMFORT
RECIPES: Zeppella & Struffalla

TEA AND COMFORT