The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.
Simple to prepare, but sophisticated in look and taste, this dish is the perfect accompaniment to any entrée.