Home Desserts Zeppole – A Fried Dough Pastry

Zeppole – A Fried Dough Pastry

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Mary prepares a lighter model of Zeppole or generally spelled Zeppolli. A fried dough pastry originating in Naples, Italy and located in lots of native gala’s and Italian festivals. A conventional Neapolitan deal with served throughout varied holidays.

Get the complete recipe right here: http://maryahearn.com/recipes/desserts/italian-zeppole-dessert/

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33 Comments

  1. Lucero Estefani Urbina

    May 7, 2019 at 8:50 pm

    Deberías ponerlo con subtítulos en español

    Reply

  2. MyREDTAIL

    May 7, 2019 at 8:50 pm

    Put them into a brown Papper Bag, Toss in some Powerd Suger and just shake them up and enjoy Thats the way they are done at the Italian Street Fairs etc.

    Reply

  3. MyREDTAIL

    May 7, 2019 at 8:50 pm

    Adding a TSP of Sugar to the Yeast & water will help feed the yeast also etc

    Reply

  4. MyREDTAIL

    May 7, 2019 at 8:50 pm

    The Main thing you have to check and make sure of the EXP Date on your Yeast, Before using it or you will have to dump out the whole batch etc.

    Reply

  5. MyREDTAIL

    May 7, 2019 at 8:50 pm

    Mary it's 4/9/19 Easter is 2 wks away & getting ready to make them again this year hope your doing well Thanks again for your Recipe Happy Easter etc.

    Reply

  6. Jason Zee

    May 7, 2019 at 8:50 pm

    Zep not zap.

    Reply

  7. Evelyn Ozack

    May 7, 2019 at 8:50 pm

    O.M.G. THIS IS THE RECIPE I HAVE BEEN LOOKING FOR FOR 3 DAY'S…THANK YOU, YES I AM EXCITED TO SEE THIS ONE, THIS IS THE ONE I GROW UP MAKING WITH MY BABCIA, THANK YOU. I AM MAKING THIS RIGHT NOW. GOD BLESS YOU. We made this almost every Sunday after church also made Chruchiki's.

    Reply

  8. Hur 36

    May 7, 2019 at 8:50 pm

    Hi Mary, could i prepare the dough a couple of hours before I fry?

    Reply

  9. Platon Kavvadias

    May 7, 2019 at 8:50 pm

    Great video

    Reply

  10. T San

    May 7, 2019 at 8:50 pm

    I love and miss these so much. I haven’t made them in years. I came here for a refresher course. I remember being in Roma and a man telling me that it’s peasant food! Ugh 😡! I don’t care. I love what I love. I too prefer savory. With a bit of fresh parsley in the dough.

    Reply

  11. Rocky Bing

    May 7, 2019 at 8:50 pm

    my mum calls them 'Pitele' and they are amazing.

    Reply

  12. Amy Simanek

    May 7, 2019 at 8:50 pm

    Thanks for the video! I am going to try to make some for this Christmas Eve at my Nonni's! 🙂

    Reply

  13. Sauerbraten Van Winkle

    May 7, 2019 at 8:50 pm

    Awesome! Yum! I'm going to make these tomorrow. I'm making a batch 10 times over. I'm not playing around.

    Reply

  14. ddskimmer

    May 7, 2019 at 8:50 pm

    Oh my! What a cute BAKER! Thank you! God Bless you and yours!

    Reply

  15. Supasweet77

    May 7, 2019 at 8:50 pm

    I absolutely love Zeppoles!!!!

    Reply

  16. MisterZ3r0

    May 7, 2019 at 8:50 pm

    Can you use this batter for tempura shrimp? The recipe for the batter doesn't have any sugar in it, so it seems to me that making savory zeppole is also an option.

    Reply

  17. JoeJoe Graz

    May 7, 2019 at 8:50 pm

    Thank you so much! My grandmother used to make these on Christmas Eve with our huge fish dinner. She also used to make a sweet Zeppolli which tasted amazing. Some called them doughnut holes. She would scoop that batter out with a spoon and then push the batter off the spoon into the oil. And it would leave a small tail on them. They were about a 1 1/2 inches in diameter.. I wish I had that recipe.

    Reply

  18. Athletic - Dashole

    May 7, 2019 at 8:50 pm

    My German mother would make something like this and served it unsweetened with ham and bean soup. She spooned them out onto a floured table cloth and let them rise individually before frying.

    Reply

  19. MyREDTAIL

    May 7, 2019 at 8:50 pm

    I love making them any time my Sweet Tooth acts up, It does not have to be an Easter Holiday to make them they are great on Christmas, New Years as well etc Thanks for sharing this great Recipe. Like making some with Baccala or Anchovies mixed into the Dough also

    Reply

  20. T Reilly

    May 7, 2019 at 8:50 pm

    I need to make about 4 dozen, how much yeast, flour salt do I need to make a big bowl of these?

    Reply

  21. xxdjcharlierockxx

    May 7, 2019 at 8:50 pm

    made these today and a few other times and i gotta say this is a great recipe! make sure the oil is just right or you can make these crunchy and undone on inside i always cook 1 or 2 first before cooking the whole batch hint#2 double this recipe up because they are gonna go fast!

    Reply

  22. Gracie Hernandez

    May 7, 2019 at 8:50 pm

    Making that recipe. Thanks

    Reply

  23. Dee

    May 7, 2019 at 8:50 pm

    Thank you. My family loved them

    Reply

  24. Anthony Marrone

    May 7, 2019 at 8:50 pm

    Just like my gram used to make.so so good.

    Reply

  25. N F

    May 7, 2019 at 8:50 pm

    We call these Crispelli in our family. We fill them with anchovies or just drizzle honey on them.

    Reply

  26. Marah

    May 7, 2019 at 8:50 pm

    Would almond flour work?

    Reply

  27. Peggy Stafford

    May 7, 2019 at 8:50 pm

    Thank you! This is just how my grandmother used to make them.

    Reply

  28. Frank Sturgeon

    May 7, 2019 at 8:50 pm

    My Grandmother called hers Sphingi I have not been able to get the dough right till I watched you make it lighter like that! A secret that passed away with gram till now.

    Reply

  29. Carol Napolitano

    May 7, 2019 at 8:50 pm

    Now I want clam cakes, just kidding, I'll take these too.

    Reply

  30. M C

    May 7, 2019 at 8:50 pm

    Beautiful. It's almost identical to the Arabic Lougaymat. That is coated in sugar syrup and honey.

    Reply

  31. Latai Faleofa

    May 7, 2019 at 8:50 pm

    I try to remember the name n I see a Italian zeppole n that ,I got it ,thanks

    Reply

  32. Latai Faleofa

    May 7, 2019 at 8:50 pm

    FROM ONE YEAR I MADE THIS RECIPE N THIS IS MY SECOND TIME MAKING IT ,IT WAS DELIS THE LAST TIME ,THANKS MARY ,GNITE

    Reply

  33. FATIMA

    May 7, 2019 at 8:50 pm

    This are like the egyptian zalabya, also with icing sugar or honey might make some today 🙂

    Reply

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