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Zeppole Recipe

Zeppole

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (158)

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Average Rating:

Total Reviews: 158

Showing 11-20 of 158

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  • on August 08, 2011

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    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.

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  • on August 07, 2011

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    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.

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  • on June 03, 2011

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    i thought it was decent

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  • on May 26, 2011

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    WOW! these Zeppole were fabulous. Very cake like which is not the traditional way but very tasty.

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  • on August 28, 2010

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    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.

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  • on July 15, 2010

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    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!

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  • on May 04, 2010

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    Very light and fluffy, like biting into a cloud kind of, and the cinnamon sugar really makes it very tasty. Thank you Giada!

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  • on April 19, 2010

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    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.

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  • on February 28, 2010

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    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,

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  • on February 14, 2010

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    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

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