Here is a quote from a 1996 article in the Houston Chronicle that referenced zeppoles:
" Zeppoles are deep-fried Italian doughnut balls covered with powdered sugar. I went nuts. These were the best doughnuts I ever ate. And I know my doughnuts.

I called the host of an Italian cooking show and asked if she knew how to make zeppoles at home. Lucky me: She had a prized recipe handed down by her grandmother in the old country.

I grabbed a pen. I had to buy special flour, vanilla, shortening, eggs, lemons, olive oil and about a dozen more exotic ingredients. The supermarket bill was $30.

The zeppoles were horrible. They didn't taste anything like the ones at the street festival. I had a $30 bill, a messy kitchen and soggy doughnuts that went in the garbage.

The next year I went back to the Italian street festival. I asked the zeppoles man: ""How do you make these things? They're fantastic!"

He said, ""It's just Bisquick cooked in Wesson oil."

Sometimes it is just Bisquick, fried. This recipe would be better for dinner:

ZEPPOLE
1 c. Bisquick
2 eggs
1 1/2 tsp. sugar
1 c. Ricotta cheese
1/4 tsp. vanilla
Corn oil for frying

Good and easy donut.

Beat eggs slightly; add remaining ingredients except oil. Beat gently until combined. Batter will be sticky.

Drop by half tablespoons (push off batter with another spoon) into deep oil heated to 375°F. Fry a few at a time; until zeppole turn over by themselves and are golden brown, about 3 minutes.

If made larger, drop the oil temp to about 350 so they get done through before getting too brown.