The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
The secret to this simple dish is to use the best-possible bacon.
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
Simple to prepare, but sophisticated in look and taste, this dish is the perfect accompaniment to any entrée.