These are absolutely authentic and delicious! We ate them with cinnamon/sugar and honey, but the most popular was powdered sugar. They are very similar to the light and airy Biegnets from the French Quarter in NOLA. The only thing I did differently was that I made up the batter about 2 hours before I fried the Zeppole. I just left it in the pan I had cooked the batter in. I'm not sure if this is what made them so light or just because of the recipe, but I'll definitely find out when I make them again!
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These are absolutely authentic and delicious! We ate them with cinnamon/sugar and honey, but...