Every year we hold an annual Latkesplash party, full of all sorts of potato pancakes and Manischewitz spritzers and good cheer. Recently we've been trying to extend Hanukkah's greasy tradition of eating fried foods beyond the potato pancake, and rounded out the party spread with these zeppole. They're a holiday food themselves (the feast of San Giuseppe), but have since become a street food of Southern Italy, ranging from cruller-type rings topped with pastry cream to savory balls stuffed with anchovies. Here, I filled the fried pate a choux pastry (!) with a mix of creamy mascarpone studded with chopped chocolate and orange zest, then rolled them in a dusting of sugar. As a warning: the choux batter rises and swells in unexpected ways, so your zeppole may not end up as neat little balls. But oh man will they be delicious. Happy Hanukkah!

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