Zeppole

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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.

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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.

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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.

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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.

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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.

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

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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.

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I made this with G F all purpose flour and it turned out just great .

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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

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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.