for years, my aunt made a savory zeppole (an anchovy stuffed into a small piece of bread dough, then deep fried. fabulous for mopping up clam sauce). this year, i volunteered to take on this task. i've never made fried dough, and unfortunately, my aunt's not able to advise me.
so, i'm getting some pizza dough. i figure an ounce or so per zeppola. how long should i fry them?
thanks in advance.