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revelgardener 
zeppolles
Didn’t make them in time for 2011, but close enough! There’s variations on the ingredients but I like the basic formula (they’re rising right now).
From: Cooks.com
ZEPPOLE
Printed from COOKS.COM
1 c. flour
1 heaping tsp. dry yeast
1/2 tsp. salt
3/4 c. warm water
Shortening for deep frying
Dissolve yeast in water. Add to mixed dry ingredients. Let rise for 1 hour. Drop by teaspoonfuls into very hot, deep shortening. Cook until browned and cooked through.
Just noticed the recipe didn’t note the optional powdered sugar sprinkled over the finished zepps when taken from the oil. Also in a restaurant instead of the sugar some dark liquid chocolate syrup was given to spoon over the top. Sugar or not, I love the things. They must be eaten while hot or they turn into a rubber like texture. Enjoy!