Soften yeast in one cup of warm water. When yeast has dissolved and is foamy, add to flour, salt and pepper. Add warm water to make a smooth elastic, almost runny dough. Work the dough through your fingers for about 5 minutes to blend all the flour. Set in a warm place to rise. 

When dough has doubled, work the dough down to rise a second time. Heat oil: The oil is ready when a cube of bread pops to the surface and is lightly browned. Oil your fingers and sprinkle just a few raisins and pine nuts over dough. 

Pull a piece of dough the size of a golf ball and lightly work in 3-4 raisins and nuts. Roll the dough around your fingers, shaping a ball. Drop gently into the hot oil and fry until golden brown. Continue to sprinkle just a few raisins and nuts over the dough as you fry each batch of zeppoles. May also add 2-3 pieces of anchovy fillets to raisins and nuts, as you fry.

Preserving Our Italian Heritage Sons of Italy, 1991