Without lifting the tip, pipe two 2 inch rings of dough on top of each other (this should be a continuous motion) on each foil square. "—Ethan Stowell, No forks, this recipe is a waste of time and effort. Cook until golden brown then using heat resistant tongs turn the zeppole and cook to the same degree of doneness, about 1 to 1 1/2 minutes per side. The instructions here are for miniature zeppole. Serve topped with a cherry or amarena (sour cherry), if desired. While oil is heating prepare the zeppole. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Stir cream and honey in a small saucepan over medium heat until mixture starts to bubble; pour over chocolate and whisk until smooth. Add chocolate chips and mix for 10 seconds. https://www.mangiamichelle.com/zeppoles-chocolate-hazelnut-filling Do not cook more than 2 to 3 zeppole at a time, as over crowding will cause the oil's temperature to drop. Cook until golden brown then using heat resistant tongs turn the zeppole and cook to the same degree of doneness, about 1 to 1 1/2 minutes per side. Once oil reaches the proper temperature, carefully place the foil squares with the zeppole in the frying oil. Add the eggs, baking powder, sugar, softened butter and mashed potatoes in the center. Add a rating: Comments can take a minute to appear—please be patient! Recipes and Stories from the Big Apple's Best Food Trucks. A couple of notes: My dough required double the rising time, even left out in a warm kitchen. Dust with confectioner’s sugar and top with a cherry.