Zigotti

Zigotti refers to a type of small, fried dough often found in Italian cuisine, particularly in the Lombardy region of Italy. These dough balls are typically made from a simple mixture of flour, eggs, sugar, and sometimes a touch of butter or leavening agent. They are then shaped into small, round or oval pieces and deep-fried until golden brown and puffed up.

The flavor of zigotti can vary depending on regional variations and specific recipes. Some versions are subtly sweet and can be served as a dessert or snack, often dusted with powdered sugar or drizzled with honey. Other recipes might incorporate subtle savory notes or spices. The texture is generally light and airy on the inside, with a slightly crispy exterior.

Zigotti are a relatively simple pastry to prepare, making them a popular choice for home cooks and found in local bakeries. While not as widely known internationally as some other Italian pastries, they hold a place in the culinary traditions of certain Italian communities. Their appeal lies in their comforting simplicity and satisfying taste. They are best enjoyed fresh, shortly after being fried.