Stir together the sugar
and cinnamon and set aside.
Combine the milk, salt and butter with 1 quart water in a medium saucepan
. Bring to a boil, and then quickly remove from the heat and stir in the flours until smooth. If not frying immediately, cover with plastic wrap
and reserve in the refrigerator.
Pour 2 inches of olive oil
into a frying pan
and heat over medium heat until a deep-fry
thermometer registers 375 degrees F. Roll out the dough
into thin strips and shape as you like, and then carefully fry in batches. Turn the zeppole once when golden and puffed, and then drain
on paper towels. Dip in the honey
in the cinnamon-sugar. Arrange on a platter, garnish
with the lemon zest
and serve immediately.