Zeppole

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
Directions

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.

In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.


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3.9 166
WOW! it does not taste as the regular zappole I had before, this might be a Special recipe of zappoli. I just finished my and It is so delicious. Five stars! item not reviewed by moderator and published
These are not your typical street fair zeppoles. These are pure bites of light and airy goodness. Got rave reviews for these and will definitely make them again! item not reviewed by moderator and published
The BEST zeppole recipe. Light and fluffy, not sinkers like you sometimes get at Italian festivals. I loved them and went around to neighbors on St. Joseph's Day with a few in two paper bags; one with the cinnamon and sugar and another with powdered sugar. EVERYONE LOVED THEM. I did let the dough cool before I added the eggs, because I was afraid they would turn into scrambled eggs. I also put the batter in the refrigerator before frying them and then stirred in the zest of one lemon. This recipe is a definite keeper that I will use over and over. item not reviewed by moderator and published
I use milk instead of water and I add grated lemon peel item not reviewed by moderator and published
These are "fritters." Zeppole use yeast and flour and no eggs. They are delicious. My granddaughter is allergic to eggs, and she loves zeppole with yeast too, the kind that are found in pizzerias. They are light and very spongey, not cakey; I am amazed there are no yeast-based zeppole recipes on the site... item not reviewed by moderator and published
this is the best zeppole recipe. My husband and the entire family loved them. They are so light. Delicious! From alba' kitchen item not reviewed by moderator and published
Loved these! I just put the vanilla into the batter and used powderd sugar for my topping. item not reviewed by moderator and published
I loved this recipe. Zeppole has always been a favorite of mine whenever I went to street fairs growing up. I altered the recipe a little by adding ground nutmeg to the batter and the cinnamon sugar. It is incredible I especially love it because it comes out light and airy. To the people that said they hated it and it was tasteless: you make it how you want it. It's a recipe that allows you to add whatever you want to your liking. I say give it another try you will find how good it is and a little tip use a big pot almost like a deep fryer it makes a difference. item not reviewed by moderator and published
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. item not reviewed by moderator and published
These were great! We even dipped them into chocolate and nuts or shredded coconut! YUM! item not reviewed by moderator and published
very disappointed with this recipe, worst one I heve ever made item not reviewed by moderator and published
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!! item not reviewed by moderator and published
Dough had absolutely no flavor and was no matter how long I cooked it for. Wasted a vanilla bean on this recipe! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
these were so good!!! i made them a few times and they are always a hit with everyone. Thank you Giada item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I am beyond disappointed with this recipe. It was very doughy inside and other than the cinnamon and sugar on top had no flavor. The dough was totally flavorless! Even my granddaughter wouldn't eat these....and she will eat almost anything. I have to add that I am a very experienced cook and am able to follow very complicated recipes...I followed this recipe exactly! Sorry Giada....I feel I am being VERY generous by giving this recipe 1 star as I ended up throwing it all in the trash. item not reviewed by moderator and published
I have to agree with the others...no matter how I cooked it (smaller size, hotter oil they still tasted a little doughy inside. Sorry, Giada, I have made many of your recipes with much success and delight, but this one falls short. item not reviewed by moderator and published
i thought it was decent item not reviewed by moderator and published
WOW! these Zeppole were fabulous. Very cake like which is not the traditional way but very tasty. item not reviewed by moderator and published
This is the closest recipe i have found to my mothers, she is from Stromboli,Italy. My mothers recipe does not add ricotta like some say. Those are from the feast of St. Joseph. The key to not having raw inside is the temp. of the oil. Momma is still with us and still makes them. They taste like the ones from ave j flea market when i was a teenage, only 40yrs ago. Thank You Giada I love all your recipes. item not reviewed by moderator and published
I made these for my family and they absolutely loved them! Never had we tasted such a delicious zeppole, better than the ones we get at San Genaro's festival. Thank you, they each tasted like a little cloudy puff of heaven! Now I make them whenever I want to make my family feel really special. If they see this on the counter they know they did something great! item not reviewed by moderator and published
Very light and fluffy, like biting into a cloud kind of, and the cinnamon sugar really makes it very tasty. Thank you Giada! item not reviewed by moderator and published
My daughter and I whipped these up for a quick dessert and served them with whipped cream (added some cinnamin to it). Every child had them eaten within 3 minutes...I can't tell you how yummy these are. Cook longer then you would think so the inside cooks through. You must try! Best home-made donuts we every made and the easiest. item not reviewed by moderator and published
Dear Giada, Zeppole are tradional pastries from the southern city of Bari. These are always served around St. Joesph day. The recipe itself sounds very close but shaped into balls? No, these are first shaped in a round manner with a hole in the middle (shaped like french crullers) then they are filled with a creme inside and sometimes filled with cherries, or strawberrys on top of the creme. Zeppole are great and one of the best pasties you will ever have if done right. I love you and you are great, item not reviewed by moderator and published
Giada, I enoyi watching your show because it brings me right back to my roots. Having an immingrant family myself watching you make such fabulous recipes brings me right back to my youth. I have made som many of your recipes with great success and I could not be happier to have such a positive role model. Keep up the fantastic work...your dishes never get old, Thank you so very much for sharing your experince with me and many many others. Sincerelly, Stephanie Sandora item not reviewed by moderator and published
i really dont wanna buy the vanilla bean there very expensive for only 2, what can i put instead? vanilla extract would make it more liquidy. item not reviewed by moderator and published
I agree with the eggy comments. I could never seem to get the dough to cook through. I tried the dough in my waffle maker but that didn't help either. Try another recipe. item not reviewed by moderator and published
I had seen this little puff of goodness made on Giada'a show. My kids were begging me to make donuts. (Which I have never done before mind you) So I remembered this episode and thought they looked close enough to a donut with only a few ingredients. I found the recipe easy to build just had everything out and ready to go before I started. I too didn't have that much oil but it still worked fine. It is fun to watch them roll over on their own. I definitely learned on the first round that they need to stay in the oil for 5 min, no less. A little dough does go a long way. After I got comfortable with the fry time I found that this batter is perfect for making a funnel cake I just piped the dough into the oil and it was done in about 2-3 minutes. Back to the not a donut part. I thought they were going to be a hushpuppyish consistancy but I quickly learned they are more like a deep fried puff pastry. I immediatly thought vanilla pudding would taste great in them. So if you like the puff pastry taste this is for you. I rolled them in the cinnamon sugar and topped with powdered sugar. You have to know anything with 4 eggs in it isn't going to taste like a donut at all. All in hindsight I should have know they were'nt going to be a donut. No complaints here though. They were yummy and great for entertaining. I am sure if made ahead of time you could easily pop them in the oven for a few minutes to crisp and warm. item not reviewed by moderator and published
Not overly thrilled with this recipe....and my guests were really looking forward to it. I did not have enough olive oil to fry with so perhaps that would have made a positive difference. They were better warm.....and we stuffed them with ice cream and hot fudge.....that seemed to please most people. I probably wouldn't make these again. item not reviewed by moderator and published
I usually enjoy Giada's recipes, but this one was just okay for me. After a lot of trial and error, I found that using a melon baller to scoop the batter yielded the best results. I too found the insides to be eggy and a little unsatisfying. My kids ate them while they were still warm and seemed to enjoy them, but after cooling I had no takers. I don't think I'll try this recipe again. item not reviewed by moderator and published
Wonderful! The first I tried it too, they came out perfect. My whole family loved them. Im making my second batch today. Thank you. item not reviewed by moderator and published
I'm so not a cook but I wanted some zepolli so bad and saw your show today on street food. Mine turned out real good the very first time, hence the "too easy" heading. Just got to leave enough room in the pot because they buffed up like crazy - crazy good though. Probably would taste even better with olive oil but I didn't have enough to deep fry. How do you stay so skinny and cook such good food. Thanks for the recipe. item not reviewed by moderator and published
I made this with G F all purpose flour and it turned out just great . item not reviewed by moderator and published
I used a cast iron skillet. Oil heats a little better. The first group came out under cooked. I left them in a little longer and they came out tasting like a custard inside. my only trouble was the deflated. two of my kids loved them two of the didn't. Go figure. I would definitely do the this recipe again. Thanks Giada item not reviewed by moderator and published
I love baking, and these were super easy! I enjoyed the texture and flavor. At first reading the comments got be nervous but if done fallowing the instructions properly they come out great. Thanks Giada on another fantastic recipe! Highly recommended. item not reviewed by moderator and published
We love Giada. But this time things did not go well. My son and I made the zeppole and had all the problems mentioned. They were too big. Several batches raw inside until we decreased size by 75% and cooked them til they were dark. They tasted fine, but not good enougn for all the effort it took to make them. item not reviewed by moderator and published
Mine didn't turn out, but I believe it was my own errors. The oil wasn't hot enough and the first batch fell apart. The 2nd batch wasn't much better because I think the oil was too hot and, even with my smallest Pampered Chef scooper, I think they were too big because they didn't cook on the inside. item not reviewed by moderator and published
I was so excited to see you making Zeppole's. I looked forward to going to the St Gennaro's Italian Feast each September on my lunch hour to have a Sausage & Pepper Hero & for dessert a hot bag of Zeppoles that I finished before returning to work. I can't wait to make them at home here in Washington........Thank you. item not reviewed by moderator and published
This was not good! I love my zeppoles' but these were terrible! I agree with the size....I used a ice cream scooper...WAYYYY to big and wouldn't fry well, then switched to a teaspoon...STILL WAYYYY to big and wouldn't fry well. I got frustrated and just through everything out and cleaned up! I would have been better off just using pizza dough and frying that up!!!! Arrr! item not reviewed by moderator and published
Tasted too eggy and not cooked enough inside. No wonder. When I looked up the recipe for zappole on other websites, they ALL used 2 eggs for the same amount of flour and other ingredients that Giadad used, not the 4 eggs she used. item not reviewed by moderator and published
me my kids and everybody in my family just love these mini doughnuts. item not reviewed by moderator and published
These were very easy to make and they were an old family tradition. I was glad to finally get a good recipe so I can continue to make them and carry on the tradition! item not reviewed by moderator and published
Super simple and delicious. The key is the oil temp...I only cooked a few a a time so the oil wouldn't cool down too much. I served them with 3 dipping sauces; an orange chocolate sauce, a caramel sauce, and a berry coulis. Everyone loved them....very fun dessert! item not reviewed by moderator and published
I love Giadas recipes but this one was not a favorite. This is not a traditional Zeppole. I make traditional Zeppoles and this is nothing to compare to. Some of my family members liked it, but I for one did not. I feel that the inside was way to moist. The outside was beautiful and so light, but the taste was lacking. Sorry! item not reviewed by moderator and published
This was so easy and tasted great. Light , airy little treasures were gone before we knew it. I will be making them again. I did use peanut oil instead of the olive oil, and cooked them for the full 5 min. item not reviewed by moderator and published
I have never had zeppole before but one of my best friends is from New Jersy and when I told her that I was going to attempt this dessert; she was so happy. The dough was fairly easy to make but frying them was a test. The first batches were very eggy on the inside, but once I got the temp controlled, they came out better. By the time I placed the last batch in the oil. we had got it right. They were soft, tender and very good. We enjoyed them and will try this again. item not reviewed by moderator and published
I never had zeppole before, so, I really don't know how the actual zeppole is. :P But after watching Giada making them, I was really enthusiastic try it at home. It was very easy to make them. It probably took less then 30 minutes. I really had fun making them and my family loved it. I didn't use vanilla beans. Instead, I used a few drops of vanilla extract. I think it worked.(as long as I can smell the vanilla) The inside of zeppole was kind of like dense egg pudding which I really liked. item not reviewed by moderator and published
When I watched Giada make this I got very excited about making it, but I was soon dissapointed. The first problem is the fact that the zeppole need to be very small like melon baller size when you fry them. The second problem was the sugar had way too much cinnamon in it. I even tried to put powdered sugar on top to help, but it didn't. The third problem is that it tastes very egg like and raw in the middle. Not at all what I hoped for. Maybe it is just me, but I didn't care for it. I think I may try it again, but instead of making my own dough, I will just use can biscuits and less cinnamon in the sugar. I know it's not at all like zeppole, but I at least know my kids will eat that. I'm sorry Giada, but this was not one of your better recipes. item not reviewed by moderator and published
This was so easy to make, Oh My Goodness so so good.. item not reviewed by moderator and published
Donna from Pembroke Fla, I think you are rating the wrong recipe. This is NOT a cake is a heavenly dough puffs. Ana item not reviewed by moderator and published
My family loves these when I bring them to a party. I do use powder sugar on them instead, a little more Italian Street Fair like. item not reviewed by moderator and published
estas pequenas bolitas son perfectas para cuando tienes conpania item not reviewed by moderator and published
Light. Delicate. The best. item not reviewed by moderator and published
I had the same problem with the middle being gooey, even after following the recipe to a "T." It looked and smelled delicious but I do not like the gooey texture. item not reviewed by moderator and published
I was very dissapointed. I did everything according to Giada's recipe. You definitely can only make them one inch large...and the oil can't be more then on medium or they burn . I don't think you should try this recipe for the first time when company is expected. Giada should have warned that this is not an easy recipe item not reviewed by moderator and published
I'm sorry but these were terrible and not zeppole at all. They were wet and raw tasting inside and even if you fry them longer they are still wet and raw tasting in the middle. I see now that there is a post to help with the wet middle but still I wish Giada would have mentioned that these are not your traditional zeppole and they are more like a cream puff. It was a waste of money and I wouldn't have bothered if I would have known that they are really a cream puff. Another of her fried recipes was a bad recipe. item not reviewed by moderator and published
the base of this recipe is a basic Pate a Choux Paste which is also the same method that is used when making churros. though this is a very simple method it is easy to have a problem with uncooked centers due to the nature of the product. when adding the flour to the warm milk the purpose is to gelatinize the starch in flour, so if the dough is not cooked enough the center will not be cooked through when the batter is fried. the solution is to cook the paste in the pot a bit longer until there is a slight buildup on the bottom of the pot, just make sure to stir the mix constantly until it is removed from the heat, then continue on with the recipe as directed item not reviewed by moderator and published
This was my first attempt in making these Zeppoles. They looked so scrumptious when Giada make them on tele. I actually saw the program several times before I decided to attempt it. Actually, it tastes quite nice, but I, like many of the other reviewers, my Zeppoles came out densed and not cooked all the way through. Maybe I am doing something wrong! Advice, please! item not reviewed by moderator and published
I have made these quite a few times for my family and friends - they are always a huge hit!! So easy too! item not reviewed by moderator and published
They were great. They cooked up fast and were eaten even faster. Yummy. item not reviewed by moderator and published
yay item not reviewed by moderator and published
I followed Giada's recipe exactly except for the vanilla bean. The zeppole came out really yummy. The only problem I had was that my dough was soft so I had a hard time getting perfect little balls. However, they still tasted great. Also, I think the inside is supposed to be a little soft and "undone". My mom used to make a similiar treat and hers were always a little soft on the inside. It's just the way it cooks up!! item not reviewed by moderator and published
good item not reviewed by moderator and published
Has anyone from New York or New Jersey actually made this recipe? From the comments posted, it does not sound like these are the authentic zeppoles we NY Italians love. What would a street fair be without zeppoles dunked in powdered sugar NOT cinnamon. item not reviewed by moderator and published
wonderful item not reviewed by moderator and published
These are fun and easy. There are so many reviews about doughy insides. I do have a deep fry/candy thermometer and used it to get to 375. I used what I believe is the Pampered Chef's "medium" scoop because it has a nice release trigger to get the sticky dough out. I guess it is probably just a tad bigger than a tablespoon. Well, my first batch I eyeballed when they were done and they were dense and doughy/eggy inside...my eyeball did not work! I did another batch and timed it 5 minutes as suggested and they really didn't get much darker, but puffed way bigger and were light and airy and delicious. For all of the rest, I just did a half of that scoop and they puffed to a perfect 2 bite, fun shaped, airy, delicious ball. I have never had a zeppole at any street fair anywhere so I have nothing to compare to, but these were very good. I would just suggest using a very small amount of dough (1T or less) and cook them at 375 for a good 5 minutes. Just follow the recipe exactly. Giada's recipes are always spot on and this one is no exception. I did use the vanilla bean and it does add a nice depth of flavor. I stuffed the pod into a couple of cups of sugar to start creating my vanilla sugar! Don't waste it! Another note on that...I have never had luck with the over priced beans at the grocery store. They are very expensive and sit on the shelf until they are crisp and old. Google them and find many wonderful sources online for much less (around 1 dollar per bean!) and of much higher quality too. You have to order a bit in bulk, but when you get a bundle for a little more than the price of one bean at the grocery store, let the fun begin, I say! You will be able to use them more often! Enjoy! item not reviewed by moderator and published
My husband enjoyed these, but my sister-in-law and I did not. It is the same recipe as the pastry for a creme puff and that is what it tasted like. It was good, but just not a zeppole and I was hoping for a zeppole! item not reviewed by moderator and published
I made this about four times in one week and loved it. However, my zeppoles kept on deflated seconds after I removed it from the oil. Tips anyone? item not reviewed by moderator and published
I tried this recipe last night because I was craving for fried doughnuts. The method is much like pate a choux when making profiteroles- unfotunately, no matter how big or small you make the doughnuts they don't cook all the way through. It's dissapointing. item not reviewed by moderator and published
I used 3 eggs as others had suggested so the dough turned out ok. However frying 2 inch dough at 375F, the dough was burnt from outside and the inside was undone. I reduced the temperature and the size to 1 inch (approx.) and had the perfect zeppole that were golden brown outside, puffed and completely cooked from inside. Hope this helps! item not reviewed by moderator and published
I have been searching this receipe since I saw the show on the 12th of October show but couldn't remember the italian name of the receipe. I finally found it by going under TV and went through all the shows for the week of Oct 8-Oct 14. I love the cinnamon sugar combination and the fact of making small donuts make it even better. I am adding these to my Thanksgiving dinner this year. Thank you for this receipe. It is quick and easy that even my 14yr old granddaughter can do it. item not reviewed by moderator and published
Maybe I can help out a little. Got to your local italian pizzeria and purchase their pizza dough. Take golf size balls of pizza dough and deep fry in hot oil until golden brown. Drain on paper towels and roll in confectioner's sugar. This is how my local pizzeria serves their dessert, and is much easier to make the Giada's recipe. item not reviewed by moderator and published
I grew up with zeppole, but the receipe my Mom used has only yeast, flour and a little salt. Therefore, within 2 days they are very hard. These are lighter and don't get hard as quick, not that we have too many leftover, but it's nice to be able to make them ahead of time. Thanks. item not reviewed by moderator and published
I made these for my family and friends and they loved them! They were gone in minutes. They were incredibly easy to make. I will make these again and again! Try this recipe! item not reviewed by moderator and published
What a surprize to find a cake that is so rich and unique. We have made this cake dozens of times to rave review. We do not care for expresso so we use flavored coffee instead. People who see this cake can not figure out how it gets it shape. If you want to be the hit of any gathering make this cake and bring it somewhere. item not reviewed by moderator and published
I liked the texture it reminds of a churro (mexican pastry) but it just seemed to lack depth of flavor. It is not a do over for me. item not reviewed by moderator and published
I tried to make these and they never turned out well. The dough was very raw inside and they never got big and round. I tossed them in the trash item not reviewed by moderator and published
These are so easy to make and they are soooooo yummy!!!!! item not reviewed by moderator and published
Giada never fails! You need to keep your eye on the time during the whole cooking process. I didn't find the dough sticky at all the first time but I did the second time around. Reason for that is you need to keep enough heat on the batter. Great Job Giada everyone was pleased! item not reviewed by moderator and published
Me los encanta!Muy facil a preparar.Muchas gracious a Giada!! item not reviewed by moderator and published
These were very easy to make. I thought that I was doing good but when I went to eat one, I noticed that they reminded me of hush puppies. I didn't really like that taste, just because I thought that they would be more sweet and not just a fried taste. item not reviewed by moderator and published
This was the first time that I made the Zeppole and my friends and I loved them! I watched Giada make them so it was easy to see what the dough looked like. This was so delicious and easy to make! I will definitely make these again. Thank you Giada! item not reviewed by moderator and published
I can't understand all the good reviews--I made this today and followed the recipe exactly. No matter how small the donut, the inside was uncooked. I even tried baking some of the dough to see if it was somehow redeemable--and it wasn't. What it was: a waste of a stick of butter. item not reviewed by moderator and published
Excellent recipe, highly recommend - i didnt have a vanilla bean so i omitted it - I also used powder sugar. item not reviewed by moderator and published
It's like eating hot fresh donuts! And very easy to make! item not reviewed by moderator and published
Very easy recipe! and so sweet! item not reviewed by moderator and published
Everytime I tried to make her recipes they don't came out good. I followed the recipe to the T, I got raw middle and too eggy taste. I will try it again with less eggs and brown sugar. item not reviewed by moderator and published
Good, but a little greasy. Definately good for switching things up and my family loved it! item not reviewed by moderator and published
very easy to make. Tastes wonderful. item not reviewed by moderator and published
When I tried frying the zeppole, they became crispy and brown on the outside, but the inside was SO doughy. I tried many different ways, but it remained doughy. Eventually, after frying them I cut the zeppole in half and scraped out the dough and filled the shells with vanilla ice cream. item not reviewed by moderator and published
Very good snack. I would make these again. item not reviewed by moderator and published
A great treat for family. I made them to celebrate St. Joseph's Day.(my husband is Sicilian) He loved it. The kids had fun helping. We all love watching your show. item not reviewed by moderator and published
These mini zeppole are amazing...you can't just have one! item not reviewed by moderator and published
I really loved this recipe. I'm just not sure if I did it correctly. The inside seems a bit doughy. I dropped in a TBS like it calls for, it puffed and browned very nicely... just came out really big... so what did I do wrong to get a doughy inside? item not reviewed by moderator and published
I made the recipe exactly as it said and they turned out awesome! They were light and fluffy and puffed up into round balls. I had to use less batter b/c they puffed up so much! I made a few then put the dough in the fridge to make more the next day! I'll definetely make this again and again. Next time I will probaby use vanilla powder just b/c the vanilla beans are very expensive. item not reviewed by moderator and published
AMAZING!!! item not reviewed by moderator and published
This recipe is pretty easy and quick. I just think it would have better with a litle kick. it's lacking something. item not reviewed by moderator and published
These are NOT zeppoles...Traditional old school zeppoles are yeast, flour, water & salt....even the French beignets dont add eggs ! See Cafe du monde in New Orleans' recipe (dont mess with perfection) item not reviewed by moderator and published
That's how my Nana used to make them old school no measuring either item not reviewed by moderator and published
TAKE THIS ADVICE. I've been reading the reviews, and this is the most intelligent explanation I've seen to the problem of the centers not being cooked. I just finished my "Intro to Baking and Pastry" course and you sound a bit like my chef-instructor. item not reviewed by moderator and published

Not what you're looking for? Try:

Mini Zeppoles

Recipe courtesy of Food Network Kitchen