While every culture seems to have it's own version of "fried dough" zeppoli are their own definition of heaven and separate from beignets. Zeppoli are heavier. Beignets have milk in the dough.

I have gotten tired of looking so I make my own beignets, portion the dough out into small batches and freeze it until the need arises. Then we can enjoy them hot, whenever. Served with cafe au lait, of course (we keep both Community and CdM coffee with chicory in the house).

I am in NY where zeppoli are everywhere but I have yet to find a beignet that wasn't mine.