Best Doughnut Holes

Zeppole at BarCeluna

When it comes to whetting the appetite, there’s nothing like a nice big
lump of sugary dough fried in hot fat, a delicacy the Italians are
especially adept at, viz. the sfinci of Sicily, the
sfrappole of Bologna, the bombolini of Tuscany, and the
crostoli of Venice. Neapolitan zeppole is particularly
toothsome. This fluffy, creamy, robust confection is consumed in
quantity all throughout the country, most traditionally during La Festa
di San Giuseppe on March 19. Happily, the staff at BarCeluna have seen
to it that you don’t have to wait until the Vernal Equinox (or travel
all the way to the Amalfi Coast) to sample them. Their zeppole
are prepared to order, so they arrive at the table hot and crunchy on
the outside, thick and creamy on the inside, and accompanied by a
buttery apple-scented caramel sauce in case the fritters aren’t rich
enough for you. Coffee is a doughnut’s classic companion, but a bottle
of bubbly is a worthy and festive alternative.

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