Zeppole

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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

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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.

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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

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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!

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I have made these quite a few times for my family and friends - they are always a huge hit!! So easy too!

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They were great. They cooked up fast and were eaten even faster. Yummy.

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yay

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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!!

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good

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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.