My grandma made these all the time. No ricotta. There were more the texture of funnel cake or beignets. Tossed in brown paper bag with powdered sugar. We each got our own bags. In minutes, it was quiet. Mouths full, with sugar from ear to ear. I don’t remember the piped, stuffed ones. Even on St Joseph’s day. My grandpa’s name was Joseph, actually Giuseppe. Grandma was born here, her parent from Naples. Grandpa from Calabria. I need to make zeppoles. Thanks for the memories.
Worked out well. Tried scraping the balls in from the spoon but weren't coming out as i hoped, i piped them onto the parchment paper first and then dropped them in -came out much better.
Omg, almost 3 million subscribers. Congratulations! and your subscribers increased so fast and you absolutly deserve everything good because you’re working hard to make us entertained. Thank you John for all these recipes.😀
this guy really got me into baking he should have a way bigger fanbase his personality and recipes are a-mazing and made Me fall in love with cooking so thank you so much john❤❤
My mother never made Zeppole, but she made incredible cream puffs. At Christmas time she would make stuffoli ( honey balls) and fried bows w/ powdered sugar. Loved the way you made a light version of Zeppole. Every thing you make is fantastic.
This recipe looks so much easier than others! My twins were born on March 19, (1991), which is how I became aware of St. Joseph's Day and these pastries . They're so readily available around my area...northern NJ 25 miles from NYC..that I've never had to make them, and have tried them from many bakeries...LOL! Now I'll have to investigate your recipes to find a cannoli filling (favored over pastry cream)!! Thanks so much for your recipes and your entertaining personality!!
Yes! Same here my dad made it with ricotta growing up ❤ unfortunately we lost the recipe my mom had saved it on an old computer 😢Anyway I hope you enjoyed the recipe 😊 going to make it for the family today🎉
Oh my… I just threw my diet out the window!!! 😂😂😂 I used to get these at the fairs and now… I will make this recipe!!! Thank you for another delicious 😋 and yummy 😋 recipe! 💕🤩
Thanks for taking us on the experimental journey with you in this one! I used to get so angry with myself when recipes didn’t work out but now trying and failing until i figure it out is one of my favorite things about baking!
This was fun! I also enjoy seeing other zeppole recipes. I have my grandmother's recipe, which is literally only flour, water & yeast... and a pinch of salt, of course! Instead of powdered sugar, we heat honey (to make it less viscous) and dip them. SOOOO yummy!
My family recipe is the same from my maternal great-grandmother and paternal grandmother. They are the Italian "feast" zeppole: hot fried dough with powdered sugar😋 The dough has to be prepared early in the day and allowed time to rise. So much fun. The zeppole are tossed into a paper bag filled with confectioners' sugar and shaken until coated. Puffs of powdered sugar everywhere and everyone licking their lips and fingers😂
My late mother used to make the savoury variety Filled with mozzarella cheese or Anchovies or Olive,tomato , Mozzarella (like a pizza) The pastry had yeast, like a bread dough. My sister has nailed the recipe, she adds bran to the flour and makes them in a long shape.
Those look so yummy! I’m going to make them tonight. My sister and I used to make zeppoles with our grandma around Christmas. Thank you for the easy to follow instructions 😊
OH MY GOODNESS!! These are my favourite sweets!!! I didn't know they were called Zeppole or the recipe, where I'm from, we call it "Catarina donuts" as a reference to the state where they're mostly prepared in. But it makes so much sense, though. There are lots of Italian migrants living there, they must've brought the recipe with them. I'll definitely be making these at home now!
this looks amazing... we have this dolups of dough in my country egypt it's called luqmet el_kadi which translate to the judge's bite.. the judge's chef made this dough dolups smurged in syrup and present it to the guests of the judge and it's very popular here in middle east especially egypt this remind me of it and im craving it right now. thank you for the vedio
The only time Zeppoles were available in bakeries in New England, was around St Joseph's day( mid march). I don't live there anymore. But, every year my good friends and family members have one for me.
When I was a little girl I remember our Italian neighbours made Zeppole. I never saw it being made but they shared them! Theirs were always savoury, not sweet. I've often thought about them but had no idea how to make them.
I’m just wow! Thank you so much for you honesty with all of us. I’m staying right here. I hate that others bakers hide so many things from the recipe and that’s not nice at ALL. But YOU! Wow God bless and I’m telling you I can’t wait for your book. Actually ur book is coming on my birthday month so I already told my husband about it heheh is going to be theEEE BEST BIRTHDAY GIFT. Thank you John you have a big fan here. Mwahhhh
Yes, as another commenter says here too in NY/LI those are what we have for St Joseph’s day filled with custard or cannoli cream. They are delicious! Anything fried is delicious 😋
My Nona and her 6 daughters used to make something similar called Strufilli (spelling??). It resembled gnocchi, but, of course wasn’t. After they were fried, honey was poured over them and they were sprinkled with multi-colored sprinkles. As a child, I wasn’t crazy about them. But your recipe looks really good. I may try it! Thank you!
It’s so amazing and cool that John doesn’t only do like American foods but he also does foods like in his other video he did an Arepa and like this video he did a The food of a place in Europe which is really cool that’s what I love about his channel
Mom always said to let dough cool about 10 minutes before adding the eggs. I will be baking these for Memorial day and filling them with chicken salad. Savory lunch!
John, the recipe looks great. It has been a long time since I made cream puffs. I look forward to making the recipe. Thank you for sharing. Have a great day!
Hey there John! Love your baking recipes! How about making your audience a Biscoff Cookie Butter Cake With A Biscoff Butter Cream! I’m sure it’ll SLAP! Thankyou John!!!
Hey Thank you for another amazing recipe! Your recipes are really good i try some of them and it always end up great. I was wondering if you ever thought about making Turkish delight. It's a very interesting treat not for everyone but i think it's great.
I love that he’s trying new things on cam. Makes you realize it’s ok to experiment and fail sometimes. Even the best do too!
My grandma made these all the time. No ricotta. There were more the texture of funnel cake or beignets. Tossed in brown paper bag with powdered sugar. We each got our own bags. In minutes, it was quiet. Mouths full, with sugar from ear to ear. I don’t remember the piped, stuffed ones. Even on St Joseph’s day. My grandpa’s name was Joseph, actually Giuseppe. Grandma was born here, her parent from Naples. Grandpa from Calabria. I need to make zeppoles. Thanks for the memories.
Worked out well. Tried scraping the balls in from the spoon but weren't coming out as i hoped, i piped them onto the parchment paper first and then dropped them in -came out much better.
Omg, almost 3 million subscribers. Congratulations! and your subscribers increased so fast and you absolutly deserve everything good because you’re working hard to make us entertained. Thank you John for all these recipes.😀
should have more every recepie is a bomb
👍. 💖🌞🌵😷
Indeed!!
he reached 3 million now 🥳
this guy really got me into baking he should have a way bigger fanbase his personality and recipes are a-mazing and made Me fall in love with cooking so thank you so much john❤❤
That's so kind, thank you!!
I feel the same way!! ❤️
He is a predator.
In Bavaria we call them "Strauben" and they are topped with a lemon sugar glaze. They are my favorites since I was a little kid.
Lemon sugar glaze sounds wonderful
Yum!
My mother never made Zeppole, but she made incredible cream puffs. At Christmas time she would make stuffoli ( honey balls) and fried bows w/ powdered sugar. Loved the way you made a light version of Zeppole. Every thing you make is fantastic.
This recipe looks so much easier than others! My twins were born on March 19, (1991), which is how I became aware of St. Joseph's Day and these pastries . They're so readily available around my area...northern NJ 25 miles from NYC..that I've never had to make them, and have tried them from many bakeries...LOL! Now I'll have to investigate your recipes to find a cannoli filling (favored over pastry cream)!! Thanks so much for your recipes and your entertaining personality!!
nora tameu channel of cake👍
Nora tameu channel of cake 👍
My Italian dad used to buy pizza dough at the bakery and fry it into these. They were so special to us kids!!!!
My grandmother just makes fried dough with pizza dough from the store every Christmas
Nora tameu channel of cake 👍
I have been looking for ricotta zeppole for years. This variation was the one I grew up with. Thanks,
Yes! Same here my dad made it with ricotta growing up ❤ unfortunately we lost the recipe my mom had saved it on an old computer 😢Anyway I hope you enjoyed the recipe 😊 going to make it for the family today🎉
Memories of the Italian fest in NYC.
Love those.
Oh my… I just threw my diet out the window!!! 😂😂😂 I used to get these at the fairs and now… I will make this recipe!!! Thank you for another delicious 😋 and yummy 😋 recipe! 💕🤩
Thanks for taking us on the experimental journey with you in this one! I used to get so angry with myself when recipes didn’t work out but now trying and failing until i figure it out is one of my favorite things about baking!
This was fun! I also enjoy seeing other zeppole recipes. I have my grandmother's recipe, which is literally only flour, water & yeast... and a pinch of salt, of course! Instead of powdered sugar, we heat honey (to make it less viscous) and dip them. SOOOO yummy!
My family recipe is the same from my maternal great-grandmother and paternal grandmother. They are the Italian "feast" zeppole: hot fried dough with powdered sugar😋
The dough has to be prepared early in the day and allowed time to rise. So much fun. The zeppole are tossed into a paper bag filled with confectioners' sugar and shaken until coated. Puffs of powdered sugar everywhere and everyone licking their lips and fingers😂
My late mother used to make the savoury variety Filled with mozzarella cheese or
Anchovies or
Olive,tomato ,
Mozzarella (like a pizza)
The pastry had yeast, like a bread dough.
My sister has nailed the recipe, she adds bran to the flour and makes them in a long shape.
That sounds delicious!
With anchovies. Christmas Eve Fish Feast.
Nora tameu channel of cake 👍
That s is zeppole di san Giuseppe
Those look so yummy! I’m going to make them tonight. My sister and I used to make zeppoles with our grandma around Christmas. Thank you for the easy to follow instructions 😊
I love the parchment paper technique. Your videos have taught me a lot. Thank you!
What the what - sometimes zeppole are filled with a BUTTER and honey mixture?!??!? Count.me.in!!!!!!! Thanks for the recipe!
AAAHHHHHHH CONGRATS ON ALMOST 3MILL! I still remember when you reached 1MIL 🥰 time flies by so fast awwww so deserved!
I’m glad you’re making this. My cousins family owned an Italian bakery in New York City . I never made them but they are delicious.
This looks so simple and beautiful thanks John
You are so welcome!!! Thank you!
Nora tameu channel of cake 👍
I used to eat them at St. Anthony’s Festival in New Jersey when I was little, just loved them.
OH MY GOODNESS!! These are my favourite sweets!!! I didn't know they were called Zeppole or the recipe, where I'm from, we call it "Catarina donuts" as a reference to the state where they're mostly prepared in. But it makes so much sense, though. There are lots of Italian migrants living there, they must've brought the recipe with them. I'll definitely be making these at home now!
this looks amazing...
we have this dolups of dough in my country egypt it's called luqmet el_kadi which translate to the judge's bite.. the judge's chef made this dough dolups smurged in syrup and present it to the guests of the judge and it's very popular here in middle east especially egypt this remind me of it and im craving it right now. thank you for the vedio
JUST GORGEOUS,and I'm sure scrumptious...... YUM!!!!!
oh yes. I'm making these. Maybe a warm chocolate sauce to dip them in ?
More yuuum. Seems very easy to make. Will surprise the kids with these when they turn up in two weeks.
The piped ones remind me of the doughnuts my mother used to get when I was a kid! The French style ones! YUM!!! They look absolutely delicious!
John, that hack with the parchment paper is next level genius!
Cool tip to pipe them on the parchment paper first an then into the oil.
I’m so glad you experiment for us❣️omigod looks so good! 🙏🏽🙋🏻♀️👍🏽
Have you ever thought about making Shoofly Pie? It's pretty good.
It is my dessert favorite to go when i eat out at my Italian restaurant
The only time Zeppoles were available in bakeries in New England, was around St Joseph's day( mid march). I don't live there anymore. But, every year my good friends and family members have one for me.
When I was a little girl I remember our Italian neighbours made Zeppole. I never saw it being made but they shared them! Theirs were always savoury, not sweet. I've often thought about them but had no idea how to make them.
omg you need your own cooking show on food network !
You're so kind! Thank you!
I’m just wow! Thank you so much for you honesty with all of us. I’m staying right here. I hate that others bakers hide so many things from the recipe and that’s not nice at ALL. But YOU! Wow God bless and I’m telling you I can’t wait for your book. Actually ur book is coming on my birthday month so I already told my husband about it heheh is going to be theEEE BEST BIRTHDAY GIFT. Thank you John you have a big fan here. Mwahhhh
Amazing recipe!!! thank-you.
Thanks for sharing with us your experiments. It looks so pretty to have many shapes on that platter.
Thanks a lot for sharing so many awesome and easy to follow recoiled , I have started feeling confident about my baking thanks to you , 🌼💞
They're so delicious 😋 thank you. 🙋🏻♀️
Another of your recipes I will have to try. I have pre ordered your cookbook and u cannot wait to dive into it
In Brazil we call it “bolinho de chuva” ❤
Definitely going to try this recipe opposed to our family recipe
My grandmother use to make some plain and some with anchovies.
They look mouth watering. I wish I was good at frying.
Omg its so delicious, tq for the recipe John
I’ll definitely have to try this recipe! Thanks John! Definitely going to be ordering your book!🤩
How many “!“ can you put in one comment?
@@Dctctx I guess I’m really excited about these doughnuts lol😂
@@kirstenzimmermann thanks for understanding the sarcasm in that, most people don’t.
Hi, these look absolutely delicious!👌 Thank you.🌻
Yes, as another commenter says here too in NY/LI those are what we have for St Joseph’s day filled with custard or cannoli cream. They are delicious! Anything fried is delicious 😋
So GOOD!
Nora tameu channel of cake 👍
Love from India❤️ I have tried most of your cake recipes and they always turn out to be good!
OMG! These are golden delights!
They look like mini cruellers!
One of your best yet -(in my humble opinion) -
Thank you!
SO Glad you like them! Thank you and happy baking!
Fantastic !! And doesn't look to be beyond my abilities. My grandfather always called Crullers windy doughnuts. Don't know where he got that from.
My Nona and her 6 daughters used to make something similar called Strufilli (spelling??). It resembled gnocchi, but, of course wasn’t. After they were fried, honey was poured over them and they were sprinkled with multi-colored sprinkles. As a child, I wasn’t crazy about them. But your recipe looks really good. I may try it! Thank you!
It’s so amazing and cool that John doesn’t only do like American foods but he also does foods like in his other video he did an Arepa and like this video he did a The food of a place in Europe which is really cool that’s what I love about his channel
Aww thank you! My mom taught me to explore the world through recipes!
Shoo no words thank you John
The way you ate it,popped it in your mouth,I felt I can almost taste it 😋 😜
😋
Oh yum, John! I'm making these tomorrow! Congrats on the cookbook. I'll be ordering it!
These look absolutely delicious!😍
Thank you!
Very nice and looks delicious
Fried clouds... gotta try yum
John, your Parchment Paper trick was so A-mazing that my husband and I are going to make these. Thanks for another great recipe!!
Yum!! These look incredible! also cannot wait to get your book! ❤️
Mom always said to let dough cool about 10 minutes before adding the eggs. I will be baking these for Memorial day and filling them with chicken salad. Savory lunch!
Nora tameu channel of cake 👍
Nora tameu channel of cake 👍
These zeppole look beautiful.......could you make a fruit jelly filling for them like raspberry or apple ,or both!!!!
John, the recipe looks great. It has been a long time since I made cream puffs.
I look forward to making the recipe. Thank you for sharing. Have a great day!
I’ve never had these, they look so pretty 🌼
Thank you and happy baking!
Oh Good Lawrd!!! Yum yum Nom Nom, thank you John!
It seems like these are almost like crullers. Is it close to how they're made? Definitely going to do these!
Thank you so much for amazing recipe 👍👍👍
So lovely!
Looks yummy delicious!
Hey there John! Love your baking recipes! How about making your audience a Biscoff Cookie Butter Cake With A Biscoff Butter Cream! I’m sure it’ll SLAP! Thankyou John!!!
Omg I love your lavender colored dutch oven
Thank you! It's one of my favorites!
Now, why would I want your book when it’s so entertaining to watch you and copy what you do? 🤣. Seriously, you are at the top of my cooking shows 👍🏼
Nice recipe! It looks delicious
Prefect match with a cup of tea or coffee 😃🍩☕️
OMG!!! Yummy!!!!💕💕👍🏻👍🏻 I LOVE your baking videos👍🏻 Hugs from Sweden🇸🇪
Fantastic recipe❤️
Extremely soft and tasty😋
Yay! Thank you!
These look divine!! Thanks for the great recipes - I always look forward to your wonderful videos John! xoxo❤️Amy
Looks amazing!
Awesome video! Could you use this recipe and bake them in the oven using a donut baking pan?
Yes you can bake them. Same recipe similar to a kringle. 350° C for about 15 to 20 minutes or until light golden brown
Hi John! These look delicious! Could you upload a recipe for maritozzi please? Thank you! 👍
Amazing😊 and delicious😋😋
Hey Thank you for another amazing recipe! Your recipes are really good i try some of them and it always end up great. I was wondering if you ever thought about making Turkish delight. It's a very interesting treat not for everyone but i think it's great.
Hi. Love the videos. Can u teach how to make rose craqualine pastry?!
Beautiful recipe..as usual John…you make me excited to make something that I thought was too difficult to make ..😄😘😘
Nora tameu channel of cake 👍
Yum. These look great John! It would be nice for a holiday party.
Yes! Thank you and hope you're having a wonderful day!
i always see your comments around here and i just wanted to greet u for being a fellow avid john fan!! cheers my friend :))
@@shawnshine7703 oh hi! Thanks for the greeting. Really appreciate it. Cheers to you as well! 😊
it is great cooking
Hello John. Would you please show us how to make the three color Italian rainbow cookies? Thank you.
Do they need to be eaten the same day, or can they be stored? They look amazing!
These look amazing! I’m going to Italy next month…cannot wait to try them there! Frying oil is difficult to find now so not sure if I can make them.
Could you link a recipe for the pastry cream????!!!!!🤤🤤🤤
Really awesome sir.
It looks delicious
looks so delicious )))
I just live for John saying "Aaa-mazing!!!!!!!!!"😍
Wow!! I’m doing this. Is used to do Giada Delaurentis recipe. I think this one is easier.
Aww thanks Maria!!
@@PreppyKitchen congratulations on your new cookbook!
i will make them ASAP!!! but quick question, how do we store them??
Eat them right away! You can store the batter in a piping bag overnight and make them fresh the next day if you're saving time.
Love watching your videos and wondering what type of Kitchen Aid do you use so I can buy the right one the one I bought was terrible
Great' thanks for sharing