Thank you so much Jay. My mom had a deli and me made thousands a week. I try to explain slowly because I want that when the recipes are made they’re a success. Please check out my best of both worlds Applecider Zeppole. 🍎💖💚🤍♥️
Thank you for sharing your recipe for ricotta zeppole, I made them and they were delicious! My Sicilian mother made them often but she never added lemon and orange zest. This made a huge difference in taste! I made them for our Easter dessert and they were a big hit! So Mille Grazie!
I just would like to say I love passed down family recipes! I watched your video 3 days ago. Ordered the Italian leavening and vanilla because I wanted to taste them exactly as you made them. Made them tonight and the family were literally making a soundtrack as they took their first bite. Incredible share! Incredible recipe! Thank you so much for allowing this recipe to live on. What a blessing.
Chopped the recipe down for a smaller yield because there’s only a few of us. Still worked beautifully. And I cook, so to everyone making the recipe really pay attention to the consistency of the batter in the video. Thanks again.
My late mother in law made the most delicious sfinci and my eyes welled up when I was watching you make yours. Great recipe and thank you so much for sharing the love ❤️
Dear Grace, I’m feeling the same reading your message. Thank you so much for watching. Food is indeed love and we need to keep passing on the traditions. God bless you. Un abbraccio grande 🤗
I'm Italian, and my grandmother and /or mother never made zeppole. You would though, find them at Italian festivals or fairs in the summertime. My mother did make cannoli a few times.
I must make these soon, along with half dozen of your other recipes! I'm obsessed!! Nobody does it quite like you, You bring the nostalgia and the authenticity.. I swear More than once, I've gotten misty-eyed watching you prepare these classics.. My first generation Italian American aunt was in fashion..I wish i could tell you her story..
Thank you so very much! Your messages truly melt my heart. They give me the drive to keep making the videos and sharing the memories. I would love to hear about your aunt. 💚🤍♥️ Grazie di cuore 💖
Susan Baglino thank you Sue! What beautiful words, makes it all worth the time taping. Sometimes when I doubt myself message like yours make me realize that I’m doing the right thing. Food is love and all the memories that come with it! 🥰🥰🥰
We always used to have these for the Feast of St Joseph on 19th March (from which the name is derived Giuseppe .... Zeppi .... Zeppole. Sfinge is slightly different not cakey inside but filled with sweet ricotta, it’s pasted with honey at the end and decorated with crushed pistachios.
I LOVE YOU SOOO MUCH. YOU MAKE MY HEART SING. I JUST HAD MY BACK SPLASH DONE IN MY KITCHEN. YES I COPIED YOURS. I LOVE EVERYTHING YOU MAKE. YOU ARE THE BEST OF ALL MY PICKS. MARY ANNE
Oh how I love a sugared zeppole! But I can be very much full of joy having my anchovy zeppole! I admit to have never made them…they were always available at the Italian feasts every year and certain pizza parlors. I remember too that they were quite a bit larger than regular zeppole, and that was just fine with me! Hahaha! So, with that in mind, I’m hoping you might help me with a recipe please? I am so addicted to anchovies that my mouth is already watering! PS- going to the feast in our neighborhood every year was a special father~daughter day. I’m the only girl with 3 brothers, and I guess it was my father’s way of making me feel special. He would buy me one of those pretty Italian lady dolls that hung on a tall stick. I was so in love with those dolls, and my heart was so happy to have that special day with my dad! Than there was all the amazing foods, but zeppole….both sugar and anchovy were never passed by. My dad loved the anchovy ones as much as I did. Most people have never heard of them! If they only knew!!
Dear Teri, Thank you for sharing your beautiful story! 🤍💚♥️ of course I have a recipe with the anchovie Zeppole. It’s a different dough all together from the sfinge. I’ll attach a link to the video. 💖
I made some tonight Alessandra my Sfinge but without the Ricotta next time I'll do them with it. I rolled them in sugar and in Honey as my Sicilian mother would make them. The recipes are the same. 🎉. Happy Thanksgiving a tutti.
They are done and they are delicious! My grand kids even had a few. I had a "few" more than few. Lol. But oh so good! Easy recipe! Thanks for sharing it. I didn't remember how my grandmother made them. 😘 PS- my first batch were jumbo!!! Lol. I had to scale them down in round 2. They looked like baseballs! Others were perfect!
Dear Susan, I was anxiously waiting for your message. 🥰 you just made my day! Yes, you’ll adjust the size quando ci fai la mano. Meaning as you fry and get the hang of it. I’m smiling from here to Italy. Let them sit and hour and they’ll be even more delicious. Sometimes too hot doesn’t do them justice. You know me eating everything right off the stove and burning my mouth. Lol Thank you for sharing with me and making my recipes. 🙏🏻 God Bless
@@alessandrasfoodislove I have a few burns myself but oh so worth it! I've been eating them all day. I can't stop!!! Lol. I just brushed my teeth. I'm DONE for now.....maybe! Haha. Sweet dreams!
Hi Alessandra I love your recipes 😊 I notice you have a convection oven. Do you bake on convection bake or regular bake? Reason I'm asking is I just bought a convection oven. Thank-you 😊
@@mariamastronardi9225 if I have multiple pieces in the oven I put convection otherwise I use the regular bake. Every oven is different so at the beginning it can be tricky. Thank you so much for watching.
Thank you for this recipe! How many Zeppole does this recipe make? I know you state that it serves 6-8 but those look like way more than 6 to 8 Zeppole lol So how many Zeppole would those 6-8 people get each lol Also, can these be stored? I know fried things like this go weird after a couple of days not sure if the Zeppole do too.
We had a favorite pizza place in New Jersey and every now and then he would send us some free zeppoles. He is from Argentina and would just deep fry pizza dough and add powdered sugar. They were good but you had to eat them while warm because once they cooled they got hard. Do these stay soft. How long do they last and how do you store them if you make ahead. Thank you can't wait to try the recipe.
Excellent recipe with one tiny critique. These were far too sweet. I cut back the sugar 25% and they were still cloyingly sweet, and I am interested in making sweet zeppoli, not savory ones! I'm going to make another batch to gift tomorrow and will reduce the sugar by another 25-40% and see if that doesn't correct the problem. Otherwise, this is both an excellent recipe and a flawless method. Thank you so very much!
Thank you so much for watching. I appreciate your critique, always great to try and improve a recipe. I’m off to a get together tonight and I’ll make a batch reducing the sugar. Have a wonderful day! 💕💚🤍♥️
Hi Alessandras, ThiSGirL is new to your channel and I’m already in love. I have a request I’m hoping you know what I am referring to. When I was a young teenager, there was pizza place every one I knew loved to go to after say a high school football game, and grab the most delicious slice. The owner was a darling man and he also made this amazing triangle fried dough with a rich golden colour and an almost pearl coating of glistening sugar and to top it all off, there was this amazing sweet ricotta filling. A triangle shape piece of heaven. I found out that their referred to or known as a sweet panzerotti. I pray you know what I’m talking about & if you do, could you devote an episode making them so that I know it wasn’t just a dream I had at 13.
Hi Johanna, Thank you for watching. It’s called Vanillina Pane Degli Angeli (paneangeli) I find it in italian specialty store. I just looked a d I see it’s sold online too. Hope this helps. 🥰
@@alessandrasfoodislove Thank you sooo much for responding!!! My husband is Italian and his grandmother made this for him growing up. I have been hearing about it for 20+ years but couldn't find a recipe. I will be trying it this weekend ( fingers crossed ). She also made his favorite homemade pizza with sardines. I am still trying to get that one just right. lol Thankful that I found you! I love to cook and I am inspired to try more of your recipes. :) Thank you again!
@@hayleyyoung9402 thank you so much! Food is indeed love. 💖💖 My mom had a deli and I can’t even begin to tell you how many zeppoles I’ve fried. Lol Keep on eye on the heat, you need time because they brown quickly and stay raw in the middle. Ice cream scooper works great to shape them. Good luck. 🍀 I’m sure they’ll be delicious 💖💖
Alessandra, are you able to tell me how many this makes and how I can cut the recipe in half? I just started following you, and your recipes are great. I love your accent. How long have you been in America? Jo Anne (Giovanna)
Hi Jo Anne, Thank you for watching. 🥰🇮🇹 you can absolutely cut the recipe in half. The ricotta only comes in 15 ounce containers. They chest us on one ounce lol Cut all the ingredients by half. The eggs use extra large or jumbo and only do 3. The water add 1/4 and slowly add more for the right consistency like I show in the video. I was 10 years old when my family came and it’s been 45 years. I speak italian everyday so impossible to get rid of my accent. 😃🥰🇮🇹 I’m humbled by all my followers. This recipe is very special to me because it’s my mom’s personal. She had a deli and made 6 lbs of ricotta recipe a day. Grazie di cuore Cara Giovanna e buon anno 🎆🎊🎈
@@alessandrasfoodislove we moved here from Genova when I was 9, in 1966. We used to speak Italian in the house, until us kids started bringing our friends home. Out of respect, everyone started speaking English. I don't have too much of an accent, but, sometimes it does come through. I'm proud of it. Buon Anno Nuovo. Continua a cuccinare
@@joannelee2228do you travel to Italy often? I have friends from Albenga and hope to visit one day. It’s not easy carrying on the language. I speak to my daughters in Italian and they reply in English. You asked how many it makes...it really makes quite a few especially if you don’t make them too large. I suggest not making them so large so they book thoroughly. Keep the flame on medium so they don’t burn on the outside and stay raw inside. I must say they’re so delicious that the 2 lbs ricotta might be a better idea. 😂 grazie! I will keep cooking and sharing recipes because food is indeed ❤️ love
@@alessandrasfoodislove I made them today for my kids and grandkids. OMG they were delicious, and went over stupendiously!!!! We did them with cinnamon sugar. I cut the recipe in half, and it was more than enough. YUMMY I was in Italy last year with my brother and sister-in-law. It was so much fun. I hadn't been back since 1988. We went to Rome, Florence, Genova and Milano. We were actually there in November, when Corona virus was just getting going.
@@joannelee2228 you just made me so happy!! Thank you so much. I’m so glad that everyone loved them. Your trip sounds wonderful. I hope this summer we will all get to go again. 🥰🇮🇹
Hi Debbie, Thank you for watching. Maybe one day ahead and store in an airtight container. The best if made and eaten, being fried they don’t store well. Hope this helps! 🥰
@@debbienucciodurrough9429 thank you so much for watching. I show up at parties with a small fryer snd a batch of Zeppole. Fry and eat, everyone goes crazy! 😂🥰🥰
@@debbienucciodurrough9429 exactly! When my mom had the deli and there were some left she would cut in half and either add Nutella or crema pasticciera. Oh boy they were delicious 😋🥰
ma perche in inglese scusa e' cosi bella la nostra lingua.se devi farlo per gli emigranti fai un video solo inglese per noi italiani fallo integrale in italiano ,buone feste grazie ciao da lamezia.
Grazie per la visione. Cercherò di fare più video in italiano. Il chicken adobo è in italiano e inglese simultaneamente. Na mesca francese dicono a Napoli. 😂Buon Anno a te. 🎆💕🇮🇹
