My Grandma made my favorite every time I came over, Chrucik. She was from Chechoslovakia. Oh that was heaven on earth !! I can not wait to try your recipes !! Thank you !! Lovely home ❤
One of those plug in Fry Daddies might turn the trick. They do have small and large capacity models,when oil cools cover with a tight plastic lid that comes with the unit.
Grazie Giovanna. Sono Italiano e vivo in USA da molti anni. Devo dire che le tue ricette sono veramente fantatische e originali. Mi diverto molto a cucinarle per la mia famiglia.
Grazie Nonna. This brings me back home to New York. I just miss my roots. Zeppole, Polenta, everything homemade and fresh from the giordino. Oh God bring it back.
I learned how to make old-fahioned zepoole 40 years ago from my MIL ( and other Italian family members). My MIL is now 104 years old, she, my husband, and my extended family, were all Italian born and raised. I just spent the past two years living there. I have never seen zepoole served without the sweet ricotta with vanilla bean to dip - that is a game changer!
Wow, it is wonderful! We call this recipe "bolinho de chuva" in Brazil, and my grandma used to do it a lot. We call "bolinho de chuva" (literally "pastry for raining days") because it is made usually on days that are raining, so you are not in the mood to go to the bakery to buy fresh bread, so you do it to eat with your coffee and milk!
My Grandma made the zeppole all the time. Sundays! I think for St. Joseph’s Day too. She would put them in a lunch paper bag with sugar and shake it. Then we each got our own paper bag. We sit on Pop Pops hammock under a weeping willow tree in the back yard and watch him tend the huge garden. And eat zeppole. Wow so long ago! Memories. Question…. Can you use the same batter recipe to make funnel cake?
Thank You for your videos it gives me fond memories of my Italian grandmother. She use to cook ,bake , and feed you a seven course meal . You would be stuffed , but when you didn't keep eating she would say what are sick?. The Italian way, food ,family ,and friends sitting around the table with good food and making fond memories together. ❤
Oh, just found your site. Reminds me of my Italian mom that passed a few years ago who loved to cook. My mom moved away from her large Italian family to California so all my relatives lived "back East." Thank you. Definitely going to try these for my grandchildren.
Subscribed finally somebody who actually cooks Italian style the way it should be and explains how and why look forward to more videos and making zepoli
11/17/23 ..... Good evening Giovanna. Just came across your video for Zeppole. I can't even approximate how many years its been since I've had one. They look so delicious, my mouth is watering. I will definitely be making your recipe this holiday season. 🙂
Am glad I came upon your channel🤩 I love your cooking, presentation and kitchen. You just simplifies and makes been in the kitchen a delight. Will surely try this recipe, looks easy and would make a great snack for breakfast. Love from Nigeria🥰
So amazing! I loved this video, so easy to follow along and the oil tip at the end was just what I needed to know! I appreciate your videos so much, can't wait to start making these delicious treats for my family and friends!
Dear Joe, my father used to drop pieces of anchovy fillets into the batter instead of the fennel seeds that made them a dessert, and had them with friends, as a savory snack, to accompany a glass of wine.
What a surprise!!!! . After many many years i finally found this childhood grandma delight recipe. She use to name it " Spinge" or " Espinche " . Ill going to replicate now with tears on my eyes. Ce vediamo .
Couldn't make it to family Christmas the last 2 years now due to COVID. Craving zeppole so will make our version this weekend with the kids. Our family would make them with diced up apple in the dough. And my Gtandma used to always make a few with baccala (salted cod)! Thanks for sharing.
Thank you so much Giovanna! A wonderful video as always- it's truly a joy. Best wishes for you and your husband and your family. Greetings from Germany 🍀💗
What a wonderful toast. My Dad made something like zeppoli when we lived in Scotland. In the 60’s with 6 kids we very often ran out of money before Friday pay day. So Thursday night was snacks -sliced potatoes, covered in basic batter and deep fried. And my Dad’s batter deep fried.
oh my goodness, you are so earnest and beautiful. I miss my nonna so much, and wish she was still here so I could learn more from her and share life with her some more. Thank you for sharing on youtube, and not just doing the recipe but also teaching and sharing your thoughts. xoxox Buona festa!
I love this video. My grandmother and mom used to make Zeppole when I was younger. I love everything about this video. You are so organized and to the point when cooking and baking so it makes it so easy to follow. I always learn something from you. I never knew about the cleaning of the oil and I never met a French Fry I didn't love. I can't wait to try make this! Francesca, thank you for a fun video and the perfect music to get us into the holiday spirit!
My grandma used to make these with just powdered sugar. I think they used to serve them at the Feast of San Genaro in NYC, where I lived as a child. I've also had them with melted chocolate. Delicious! Thanks Signora LaMarca for the recipe.
As always loved your video's! Besides the yummy foods, are the shots of your artful home and surroundings. Enjoy the best of what the holidays brings to you and your family.
The zeppoles look delicious!!!!!! I can’t wait to make them! Thank You for the great tip for reserving my oil for another batch of zeppoles!!! Buon Natale!!!🇮🇹❤️🇮🇹
I'm watching this video on november/23 and loved to find you and your channel! What a lovely, sweet person you are, Giovanna! Thank you so much for this heartwarming recipe! And I have subscribed, of course! :)
First time seeing your channel. Not familiar with Zeppole, it looks good. Have not seen a half-rack like the one you have on your pot, for resting. Love seeing the cutting tool. Great to see it still getting used.
Thank you for this recipe.Love the Italian desserts as my fa.ily was so use to doing as a child. Thank you also for the memories & hpw to save the oil this way with potatoes. I alwsys strained my oil to reuse but not this way. God Bless you & thank you for sharing these good tecipes & the extra lessons. 🙏 😅😂❤
We are Sicilian, at Christmas we would make savory Zeppole, the dough is made with a cooked and mashed potato then we stuff each one with an Anchovy. So good!
Oh how I miss my nonna! You are a precious reminder. I’m new to your channel and can’t stop watching your videos. I’d love to make these for a Christmas cookie party. I need to make 6 dozen. How would I store them. I’ll need to make them ahead of time. Thank you ❤️
I’m Portuguese and we have the exact same tradition of frying dough. My mother would flavour with lemon. Probably because her mother had lemon trees. Thanks for sharing. I’m going to try this recipe to see how it compares
My Italian grandma would make a BUNCH of these for Christmas time! Instead of spooning them in she would stretch them out with her fingers about the size of a peanut stick doughnut. Because she made so many she would leave them plain. When she wanted some she would heat them up in the oven and then put the sugar on them. She used regular sugar too. Not powdered.
I am going to use the same recipe but arrange them on a tray then one drop of olive oil and bake in oven. It comes very delicious. Thanks gor the idea. Happy Zopple day.
Oh, dear... my Granny used to fry some kind of "zeppole". We Chileans call them "calzones rotos". The dough is thicker and sometimes she added two teaspoons of sugar to it. She made some figures with the dough like it was made of messy clothes. Finally she sprinkled over those calzones rotos a good amount of powdered sugar, cinnamon or a small amount of lemon zest.
Carissima Giovanna. I have just found your channel! I send your videos to my daughters in Brooklyn (where I grew up). Thank you so much for your videos and for sharing your wisdom and lovely family recipes with us. My family were Napolitani, and my recipes are wonderfully complemented by yours. I am inspired to come up to Arthur Ave next time I am in NY. Are you still giving tours or classes? Buon Natale e Buon Anno!
My nonna used to make them but I always assumed she must have used eggs. I'm now vegan and pleased that eggs are not needed for this recipe. You could also fill the zeppole with apple or chocolate.
My all time favorite zeppole is made with anchovies in the batter. I eat them like candy. Possibilities are endless, try vegetables as well. Thanks for tip with the potatoes!
I’m 54 years old and I’ve never bought or made anything with yeast in it Thanks for sharing something so simple I might try making it and cook it with some bacon grease and crisco shortening and dip it in molasses instead of putting cinnamon and sugar on it although I would probably eat it with cinnamon and brown sugar too
Manhattan Special was popular in Brooklyn too. I used to get it when I was a kid in the '60's and '70's. It was also sold at Ebbets Field at the Brooklyn Dodger games.
