These little doughnut balls are also known as zippoli, zeppole or sfingi in Italy depending on the region where they are cooked. (I’ve also tasted the German version quarkbällchen – known too as ‘Bavarian snowballs’ – from a roadside stall not far from Schloss Neuschwanstein.) There’s something about eating them fresh and hot from the pan, dusted with sugar! Often a Christmas treat – although they are good any time of year – I have treasured memories of my Italian grandmother cooking them to have after dinner on Christmas Eve.
Dec 8, 2014 · 3:53 pm
Zoë Boccabella 