For a long time, the zeppole at Cane Rosso were the only versions of the Italian doughnuts I'd tried here in Dallas. Jay Jerrier's version has a lot of fans -- it's fried dough and sugar; how could it not? -- but I've always wondered how they'd stand up against competition, if only because it gives me an excuse to eat more fried dough. So when I saw another version on the menu at Palomino for lunch I knew a battle was brewing. It was time for a smackdown: Italian doughnut edition. Could Palomino's zeppole stand up?