We should get Emily's channel some boost in subs also not just her but also the other folks from Epicurious they're so entertaining just to make us learn how to properly cook too bad Lorenzo hasn't got YT
I would always get these at the San Gennaro Feast in NY when I was a kid. My local pizzeria growing up had them too. I haven't seen one in years now, so I went searching for a recipe. Thanks, Frank!
FINALLY….. THE CORRECT WAY!!!!!!!! WITH YEAST…. all the other “pretenders” make it with eggs and no yeast,.! That is either a form of choux pastry or churros, Nice work Frank! Finally-- THE ITALIAN WAY. Thanks
I haven't had these since St Ann's Festival in Hoboken, exactly as described. They are sold by grandma's and handed out in paper bags with a very generous pour of sugar.
In the Netherlands we call these "oliebollen" (oil balls). Some options to make them even better, mix some raisins through the dough, mix some cinnamon through the icing sugar, or even better, both.
Was gonna say the same! Is it a Netherlands thing to have them at New Years? My fam is Swedish, but a close family to ours is Dutch and my entire childhood the grandmother of the family made them every NYE and only then
@@emmayoung3355 wow, great suggestion! i'd chop up the apple w a touch of water, and cook slightly in the microwave to lightly soften them with some sugar and cinnamon, since the doughnuts only take 2 minutes, hope that helps!
My husband INSISTS that zeppolis are made with left over pizza dough (like that ever exists!). He tries to make them with that & they come out super chewy. YUK! I've been saying that they should be light & airy like doughnuts. Frank agrees with me, I see.
Your recipe is spot on. I make your zeppoli all the time. Only difference is, I use a pair of chopsticks or the handles of 2 wooden spoons to flip them. And i drain them in my deep fryer basket with a sheet tray underneath to catch the oil. Also i only add the powdered sugar to them after they’ve cooled a bit. My mom used to fill them with chocolate cannoli cream. Delicioso!!!👍🏼👍🏼👍🏼👍🏼👍🏼
here in Malta, we fill them up with sweet ricotta and cover them in honey, they are magnificent. You can only buy them around the19th of March (feast of St Joseph)
Less greasy = maintain 350 degrees (use a candy thermometer!), don't fiddle with them much, flip over delicately and lift out of oil...if you flood the pot with too many (5+) the oil temp goes down and the oil will soak into the dough more...hope that helps! thanks, Frank
I did a double take when you mentioned there was a version with anchovy inside 😮. Thanks for showing how to make these- they look and sound so delicious!
God Bless Aunt Lucy…….made these today…..ate about ten of them throughout the day…..it was my b/d so I had company and they loved them…..was happy to find out that after frying I could freeze them…last up to three months…..tks Frank this will be my go to recipe…..and yes I coughed a couple times inhaling the powered sugar….. I remember the feast of St Francis ~ Our Lady of Loretta Parish…they would have all the statues and parade up and down the streets……. good memories…..
Thanks for sharing! I remember as a kid going to the carnival and getting these fresh out of the grease they would put them in a white paper bag with tons of confectioners sugar and you get to shaking. Gonna try these this weekend
Frank thank you for being honest. We love you here in Georgia!!
Год назад
You did such a great job with this Chef. Thanks so much for sharing! My grandmother would make them every summer during feast season and I've been looking for a good recipe, now I've found it!
Man I gotta say since I've been watching your channel, I've gotten so much good information. I love how you just make it so comforting to know that everything will be okay.
Nice. I’d never heard of the savory version, but now I absolutely must try that! Growing up Jewish, I didn’t have any aunts cooking these, so my “authentic” experience is a little different: Once you’ve decided that you can no longer deal with pushing though the crowds in the street at San Gennaro, you decide to “sneak” onto the sidewalk. You see an old man, tired after hours of slaving over a vat of hot oil, grabbing handfuls of dough and slapping them into the bubbling fat, the inch of ash on his cigarette dangling over the pot. As much as you want to avoid the throng, you force yourself back out into the street, so that you can buy some of these heavenly, fatty clouds. The cashier throws a bunch into a brown paper bag, dusts in some sugar, and gives the bag a shake. You eat them quickly, burning the roof of your mouth, before the zeppoli get soggy and the oil soaks through the bag. You are satisfied, but still too young to realize how lucky you are to live in New York.
Thanks Frank! I made these at 1am and didn’t want to heat up oil so I just tossed globs of the dough into the air fryer and they still turned out very good. Cheers!
In Greece they are called "loukouma'des". Usually you get them with cinnamon and powdered sugar or with honey syrup and cinnamon .In my family we use to make them in cold winter nights. There is also a savory version with soft and creamy feta cheese in.
Instantly reminded me of the Dutch "oliebollen" ("oil-spheres") I guess it's just a regional variation on fried doughballs. Although I was interested to learn that in some regions in Italy Zeppole are eaten at new years celebrations, either with the anchovy, or with sultanas, as
A big thank you to Aunt Lucy, indeed!!! 💜💜💜 Do you put the anchovy in the middle of this sweetened dough, or are you making a separate savory dough? I can imagine that these would also be delicious if they were flecked with herbs and dusted with finely grated hard, dry cheese such as Pecorino Romano or Grana Padano after frying! 😋😋😋
YUM!!! Your kitchen must smell like the San Gennaro feast in Manhattan and the Our Lady of Mt. Carmel feast in Brooklyn I grew up going to! They would put a dozen zeppole in the bag then drop a half cup of powdered sugar on top. We would shake the bag of zeppole to get the powdered sugar all over them. 😋😋😋 My great aunt used to put ricotta with cinnamon and sugar inside of her zeppole!
I just made them. And they are awesome. Made a lot. They were quite a. It bigger than the ones in the video. Next time they will be smaller. Thx for this wonderful recipe.
My grandmom never measured anything either,as I rarely do unless there is a recipe requires exact measurements. She made them just like you did👍👏❤️ She would make a mountain of flour on the table and eggs in the middle and proceeded to make dough for whatever pasta she was making for dinner. Sure miss all that!😊
Made your Zeppoli last night and these are the best zeppoli I have ever made. Just like you get at a feast. I live in Florida now and no one knows what zeppoli is 😂 Thank you for this great recipe.
Okay. I’m inspired. I’ll make some this week for St. Joseph’s Day. I’ll go with the sweet ones; although I also like the anchovy savory ones - I remember my great Aunt Mary made them. Grazie Frank!
Oh wow, that's really awesome! When I was a kid my grandma made same thing, but my mom doesn't know the recipe and I haven't had it in about 18 years. Gonna try to make these as soon as I get back home 😏 P.s. after watching the video about fried chicken I made it, it was delicious! Although I love cooking, I've never tried to deep fry before that. These videos are aaaawesome! Thanks soooo much 😊
In my country we call this "bolinho de chuva". For any other Brazilians reading, I just googled it, and it seems like "zepoli" is the italian (probably original) version.
Chef Frank this is really bringing back memories of my mother making these! So good! I have to make these...along with so many more of your recipes! When you said "Lets fry these suckers up" did you just crack up? You looked like you wanted to laugh. :)
cool, I didn’t expect you to see my comment, but you read it! As a Dutch person I think I approve of this recipe honestcooking.com/oliebollen-traditional-dutch-doughnuts/
Looks yummy! Thanks for sharing this recipe. Really looking forward for more videos, especially for such about those kind of traditional special dishes. :)
Bnjr👋 j'ai fait ls zeppole je valide😋 com vs le dites, on rajoute +oumoin dla farine en fonction de la texture de la pâte. Mais ksq c BON!!🤌🏾 simpl et efficace!! Mer6!! de la Kanaky!!🇳🇨🇳🇨🇳🇨
Hey Frank! I grew up in an area with a large Italian population, and instead of sardines they added sundried tomatoes just before serving and served it with an olive tapenade. I've been told this is "weird" and not really Italian - but they were super tasty. What are your thoughts?
