Zeppole

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Street Food

Rated: 4 stars out of 5Rate itRead users' reviews (163)

RECIPE
COMMENTS & REVIEWS(163)

Cook Time:
30 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

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Ingredients

1 vanilla bean
1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Olive oil, for frying

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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Comments & Reviews

recipe Zeppole
christina secaucus, NJ 02-05-2010
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question
Rated: 3 stars out of 5

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.Read more
recipe Zeppole
venessa san antonio, TX 01-24-2010
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Too Eggy
Rated: 2 stars out of 5

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. Read more
recipe Zeppole
Lara Fontana, CA 01-15-2010
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FYI...Zeppole is not a donut
Rated: 5 stars out of 5

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.Read more
recipe Zeppole
Elizabeth Rutland, MA 12-23-2009
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Just OK
Rated: 3 stars out of 5

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.Read more
recipe Zeppole
Megan Jackson, MI 11-21-2009
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Eggy
Rated: 3 stars out of 5

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.Read more
recipe Zeppole
Giselle North Hollywood, CA 11-21-2009
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:]
Rated: 5 stars out of 5

Wonderful! The first I tried it too, they came out perfect. My whole family loved them. Im making my second batch today.... Thank you.Read more