I love zeppoles, and the ones at Primo (Melissa Kelly's resto in Tucson) are perfect: light, not greasy, and not too sweet. I make a couple of batches from Mario Batali's cookbook and they were surprisingly close to Primo's, but there was a tiny little blob of soft dough in the middle of mine (you know - the soft innards that creme puffs can get sometimes. I was afraid to cook them any longer, since they were already pretty GBD.
Mario said to pipe them into rings, which I did with half the dough, and they were perfect (no little soft innards). But the big, honking balls looked a lot more impressive.
Have you ever tried making them? Have you manage to eliminate the soft centers? If so, how? TIA.