Apple Zeppole with Cinnamon Whipped Cream

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these were very heavy and kinda bland. I added cinn, but it did nothing for them. It also could have been my deep fryer, it does not have a temp dial. I tried it and I would not try them again.

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Glad I did NOT read the reviews first! When making a choxe, I normally add a bit more flour, as I did this time. I also added 1 t cinnamon to the dough. Those who complained about the flavor may need a more tart apple.

We eat very little fried foods. Cooking at the correct temp and correct oil is a must. We used grapeseed oil. Even our very picky daughter, who normally does not like fried, loved these Zeppole. They were pretty light and full of flavor. We served them with dinner, without the whipped cream.

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This is a basic pate a choux (or cream puff/profiterole dough. You need to cook it in the pan for 3 minutes to properly cook the flour. Don't stop when it turns into a ball. If you don't cook the base long enough, the dough will be too runny after you add the eggs. Also, make sure you add the eggs one at a time and that each one is fully incorporated before adding the next. At this point the dough should hold up well to an additional apple, if you desire a more intense apple flavor. (Don't skimp on the salt in the base dough either or these will be bland. If you add extra apple, add another pinch of salt. Add some applejack to the liquid, too! I used 3/4 vegetable oil and 1/4 olive oil to get the olive oil flavor with much less expense. These are divine!

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I hate giving a bad review on a recipe, especially Giada's. I read all the reviews. I only made half of the recipe, and it still made 24 zeppoles, so the 4 servings is not accurate. I used 1 large apple and still could not taste the apple. I doubled the sugar and it still wasn't sweet enough. I used all-purpose flour because the recipe did not say which one. I cooked the flour/egg mixture for 4 min. and it formed a nice ball. After adding the 2 eggs it was so runny there was no way to drop it in the oil. I had to add more flour. Still no way to form the cute little balls shown on the recipe. I added a little vanilla, cinnamon, and a dash of nutmeg to the mix, and they were still bland. I used vegetable oil and drained them on a paper towel so they were not greasy. I coated them with powder sugar, which was the tastiest part of this recipe. Sorry Giada. I usually love your recipes.

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the dough like many other comments is runnier than expected but it is a light and delicious dessert. I added ground nutmeg and cinnamon to the butter, water, sugar, and salt mixture. I only did one apple but if you decide to do two i would suggest either one: adding more flour or two: dropping the eggs from 4 to 3 or 2 happy frying!

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The donuts were greasy and had little flavor. In addition, they were eggy (they had too much egg and it made the dough runny.

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This is a great and easy enough recipe for beginning cooks. I love the whipped cream, but was a little disappointed by the zeppoles themselves. They just need more apple. Next time I'll use two instead of one.

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i love giada and ina the most, and after watching today's episode on this recipe, i decided to give it a try. i didn't use the whipped cream, but instead decided to sift confectioner's sugar and cinnamon right on top of each zeppole. it really was delicious a delicious recipe, even without the added toppings. the zeppole itself was not too sweet, not too bland...just the right amount of apple flavor. i just had trouble making it a nice rounded donut size, because my batter was a little more watery than what giada's looked like - but i attribute it to the kind of apple thati used. it wasn't a firm granny smith, but a more soft yellow/green type of apple. but nonetheless, it was delicious. i would make this again because its easy, quick, and an economical dessert that does not require fancy ingredients.

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I saw the episode on tv and went to the website to get the recipe. I stopped when I saw the amount of olive oil to use - - filling a large frying pan to a depth of 2". ....hmmm...that's about $20 (or more worth of olive oil. I'm sure they're good, but are they THAT good? Has anyone used veg oil instead? I suppose I could strain the oil and save it.

I'm giving this recipe a 3 - not because I've tried it, but because I haven't tried it.

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if it doesn't specify the type of flour we all assume it is all-purpose.