If you are in Central New York, you call it "pizza fritte". If you are in the greater New York City area, you call them "zeppole". I haven't seen on in Chicago yet so I don't know what they call them here. Regardless, it is the easiest treat to make and fits in well with a cool fall night so we decided to make some tonight.
Columbus Bakery. In Chicago, I think we have the next best thing in the prepared dough you can get at Caputo's Market. Make any form you want. My daughter insisted on "O"s and "D"s - though I can hardly tell the difference. I made some smaller balls and some logs (for lack of a better term) as well. It only needs to fry a couple minutes on each side and once it is done, you sprinkle it with sugar, cinnamon and sugar, keep it plain, put ice cream on it, jelly is good too. Whatever you do, you have to eat them quickly because they are only good warm.