Zeppole

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I've made this recipe in the past and the first time I made it was doughy in the middle I find if you add Cinnimon Sugar to the batter it ends up tasting like a mexican churro. So I had no trouble in the end. But I made a batch not too long ago and they cooked all the way but instead of being golden brown like they were suppose to be they turned out to be dark brown. They still tasted good despite the outside looking like it got into a fight with a grill.

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These were great! We even dipped them into chocolate and nuts or shredded coconut! YUM!

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very disappointed with this recipe, worst one I heve ever made

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This recipe was wonderful!! My family loved them. My grandchildren want me to make them all the time...So simple to make, really yummy!! Giada, I just love your recipes, I try so many of them, and they are all so good..Thanks for the recipe!!

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Dough had absolutely no flavor and was no matter how long I cooked it for. Wasted a vanilla bean on this recipe!

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They can be doughy if you don't maintain the oil at constant temp. They were good, but I would like a little more flavor. The batter is the same as pate a choux!

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I am giving this one star for now. Like several others here I was displeased with the doughy/eggy consistency of the middle. I am going to try the recipe again this time frying the zeppole as soon as I make the dough rather than reserving the dough in the refridgerator as I did the first time.

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these were so good!!! i made them a few times and they are always a hit with everyone.
Thank you Giada

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I have to say the middle was quite doughy but i just added baking powder and it came out alright, im mean this recipe isnt the best recipe for zeppole, otherwise the outside was nice.

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The outside was flaky, crispy, and very delicious, however the inside was rather doughy. What can I do to cook it all the way through? I tried playing with oil temperature and zeppole size but to no avail.