I first had zeppole at one of Mario Batali’s restaurants, and I fell in love. What wasn’t to love? They were light, sweet, miniature balls of dough lightly fried until the outer skin was ever so gently crisped, sweetened, and drizzled with a yummy berry compote. And what I thought when my brain wasn’t dizzy with pleasure was, “Oh, I can have donuts after dinner if they’re called zeppole instead?” Yes, zeppole are tiny fried Italian pastries that remind me of donut holes, and for some reason, eating them after dinner doesn’t feel as decadent as eating donuts for breakfast. The zeppole I make taste like a moist funnel cake, the ricotta and orange zest being particular favorite flavors of mine here, and the sauce is similar to a sweet marsala.  (It could also be a great topping for ice cream, cake, or bread pudding.) Don’t let the fact that these require frying in a pan of hot oil and separate steps for the sauce intimidate you. It all goes quickly and easily and ends up an impressive and tasty way to finish off a meal, what I’ll describe as the dessert equivalent of a heartfelt goodbye kiss on the cheek.