These are wonderful. Easy to make and my family has been enjoying them every Saturday and Sunday for lunch for 5 weeks now. Soon.. I need to switch it up to the potato ones.. do you have the Calabrian recipe?
@@J9sEye They live in Australia, she has an Italian accent but some things she says sound Australian because she's been hearing Australian accents alot. She probably doesn't even know, but it's sweet 😂❤️
My Grandma used to make this delicious recipe during Xmas holidays in Argentina, and now I am in charge of it. Nonna Antonia you are in my thoughts and thank you for sharing your traditions with me and the family, Forza Italy.
La mia nonna faceva i zippuli ripieni di anchovies. Ma alcune volte, e per cambiare la ricetta, metteva mozzarella oppure olive nere. Wonderful! Un baccio grandísimo per la nonna María, bellissima, from Argentina.
Vincenzo, do you know that you are helping that the recipes never get forgotten by uploading them online on YT? You are helping not to forget the history of these recipes! Well done, Vincenzo! While watching your video I am preparing my dinner.... Nothing special - only rice and vegetable in the rice cooker! As soon as I have a new apartment I can try to cook a more difficult meal... But do not forget: I am a kitchen dummy!! Guess what! I am trying to come to ADL and SYD end of May... But first I have to fix some stuff. Greetings to Suzanne, to your parents, to Nonna Igea and to you, Vincenzo!
Thank you Frederick! Yes I know, and I love it! I love the fact that my recipes on this channel will always be there and that anyone can see them at any time 😍
Mia nonna buonanima pure lei si chiamava Maria ed era calabrese. In cucina era bravissima a fare le zeppole, le tagliatelle, ecc. Sono tra i ricordi più belli che abbiamo di lei. Grazie, Vincenzo, di questi video-sono proprio dei tesori.
My Grandparents migrated to Canada from San Giovanni in Fiori, Calabria. My Nonna made these is a circle with a big hole in the middle and twisted them in a circle 8 before dropping them in the oil. No filling, no sugar. Just super chewy and delicious.
My mouth is watering right now. I haven't had these since I was a young boy. My Nonna always put anchovy in hers. I have to try to make these even tho deep frying scares the hell out of me.
❤my kids grandfather made these every Christmas he has passed I've made them only a couple of times twice to be quoted once with him and once with his help the kids know I know how and want me to make them thank you for your lesson and refreshing my heart mind wish me luck
That's fantastic! Zeppole is a classic treat. 😋 You should definitely give the savory version a try-it adds a delicious twist. Let me know how it turns out! 🍩👨🍳
These in Puglia are called pizze fritte, I love them plain but my Nonno used to love them dipped in sugar once fried. I might be living in California but no one can change my Italian of Foggia blood!
@@vincenzosplate #assolutamente Vincenzo!!! This is a very self-confident recepie haha 😎 Making these gives you a good excercise too 🤣👍🏻 Let’s celebrate life & fantastic italian food 🥰🥰🥰💚🤍❤️ #zippoli
Born in Canada , parents from Napoli We do zeppoli with anchovies, or sprinkled with cinamon sugar, but never tried with cheese looks amazing! We do strufoli with honey , yum
Ciao, Vincenzo! I LOVE your channel! My aunt (RIP) would make these with a potato dough and anchovies for Christmas Eve. DELICIOUS!!! Does ANYONE have the recipe for the potato dough Zeppole?
My grandma made these but called them, "Rispeds'. I have looked EVERYWHERE and haven't seen any other Italian calling these Rispeds. Driving me crazy! Nice video. Grazie!
@@giuseppenovella Wow! Thank you for solving the mystery. My grandma must have been saying, "crispeddi' and i mis-heard! My great grandma was indeed from Calabria! Much appreciated, Sir! 🙂
My great grandmother called those kadoodis(my spelling might be wrong). Some made with anchovies, some without. I used mine to soak up pasta sauce left over on my plate... My grandmother was from Grimaldi village in Calabria…
It's fascinating to learn about the variation in names and regional traditions for similar dishes. "Kadoodis" is a unique name, and it's wonderful that your great grandmother had her own version of these zeppole, some with anchovies and some without. It's also interesting how you used them to soak up leftover pasta sauce on your plate-a clever and delicious way to enjoy them.
Actually, my Nonni was from Catanzaro Calabria. She called it the same thing. It would be pronounced: coo.da.day.tee spelled: Qudadeti. They were surely a treat! No money for fillings nor for sugar. Just straight out of the fryer. We were grateful that she made them! Don't even get me started on her fried meatballs! Lol I happily carry on a traditions for my family.
My Nonas from Calabria 💗 God Rest her 105 yr old Soul...One day I will visit there and meet all my family and have lots'a Zeppoli😜!! God Bless Calabrian's🇭🇺
Yum looks delicious i am making this soon will try to make this after work and tag you on twitter drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya
RICETTA TRADOTTA IN LINGUA ITALIANA-- Ingredienti: 3kg/6,6 libbre farina semplice 00 8 tazze di acqua tiepida 3 bustine di lievito secco 1,5 cucchiai di sale 3 cucchiai di olio extravergine di oliva Olio vegetale (per friggere) INGREDIENTI PER IL RIPIENO: Acciughe O Sardine Mozzarella secca Pomodorini Foglie di basilico fresco Piccola ciotola con olio (per mantenere le mani umidi) Utensili: Ciotola extra large Ciotola media Cucchiaio Friggitrice (o padella media) Metodo: 1. Zeppole è meglio servito bello e caldo, quindi prepara la miscela in anticipo, quindi friggili sul posto per i tuoi ospiti! 2. Per cominciare, riempire una ciotola con 2 tazze di acqua tiepida e sciogliere 1,5 cucchiai di sale mescolandoli. 3. In una ciotola separata, preparare fino a 3 kg / 6,6 libbre di farina semplice. 4. Quindi, versare 3 bustine di lievito secco nell'acqua tiepida e mescolare per dissolversi prima di aggiungere 3 cucchiai di olio extravergine di oliva e continuare a mescolare. 5. Per assicurarsi che il lievito sia attivato, posizionare una piastra piatta sopra la parte superiore della ciotola con la miscela di lievito e lasciare per almeno 15-20 minuti o fino a quando le bolle si sono formate sullo strato superiore. 6. Una volta che le bolle si sono formate, mescolarlo di nuovo, creare un piccolo pozzo al centro della farina e versare delicatamente il composto. 7. Tieni sempre accanto a te una ciotola di acqua tiepida in quanto dovrai continuare ad aggiungerlo al tuo impasto zeppole. 8. Mescolare attraverso il liquido usando le mani per assicurarsi che non ci sia più farina secca e continuare gradualmente ad aggiungere acqua fino ad ottenere una consistenza spessa e appiccicosa, 9. Per questa ricetta di zeppole, ogni volta che aggiungi acqua, impasta l'impasto e giralo in modo che si combini davvero bene. 10. Una volta raggiunta la giusta consistenza (ci saranno almeno 15 minuti), coprire la ciotola con un asciugamano da cucina o una tovaglia piegata in modo che nessuna aria sia indoviata, lasciandola per almeno un'ora per sollevare. 11. Prima di iniziare a cuocere lo zeppole, riscaldare la quantità desiderata di olio vegetale nella friggitrice o nella casseruola a circa 180 gradi celsius (356F). 12. Posiziona una piccola ciotola con olio accanto a te in quanto dovrai tenere le mani sempre umidi attraverso questo processo. 13. Preparare un grande piatto o vassoio con carta da cucina in modo da poter posizionare lo zeppole all'interno e questo può assorbire l'olio in eccesso. 14. Rimuovere il coperchio dall'impasto e inumidire le mani usando l'olio. 15. Tirare su un pezzo di pasta e appiattirlo grossolanamente sul palmo della mano. Prendere un'acciuga (sardina o la limatura desiderata), posizionare al centro e quindi piegare l'impasto e torcerlo delicatamente su entrambe le estremità per racchiudere l'acciuga, assicurandosi che non ci siano fori e che l'impasto non sia troppo sottile intorno al ripieno. 16. Mettilo nella friggitrice / casseruola e aggiungine altri senza sovraffollarli. Usando una lunga serie di pinng , tocca le crespelle per girarle e una volta che sono completamente dorate, sono pronte! 17. Rimuoverli dall'olio, posizionarli sul piatto o sul vassoio e servire. 18. Ripetere fino al termine dell'impasto. 19. Puoi anche rendere questa ricetta zeppole semplice senza sensazione, o lasciare un po 'di pasta fino all'ora del dessert e immergere quelli semplici nel miele e nella cannella! COME SERVIRE: Immediatamente! Non ci sono argomenti che lo zeppole ha il sapore migliore se mangiato CALDO, ma puoi anche prepararli in anticipo e riscaldarli nel forno. E ora si mangia, Piatto di Vincenzo... Buona degustazione.buon appetito. grazie a presto.
In my household, we make the version with very soft dough (it looks almost like batter), that you must pick up with a spoon and toss in the frying pan. Ma come le fai-le fai, le zeppole sono sempre bbbone! Viva le nonne e le mamme Calabresi!
My family makes them with 1/3 or even half of mashed potatos and less flour. Then they are shaped like a donut and just fried like that, without any filling. I've also seen versions with anchiovies, but then they are finely chopped and mixed in the dough.
My dad made these, but the always had a problem with the anchovies falling out of the dough, as they are oily. My dad always tried to dry them, but didnt always work. Twisting them! 🤦🏻♂️ My dad would probably never twist them out of stubbornness (Italiano), but i will. 😂
Great idea to twist the anchovies into the dough! That should help keep them in place while baking. Let me know how it turns out. Enjoy your delicious creation! 🍕😊👌
She's very sweet, the only issue I had with the video. I was under the impression that salted water would slow/stunt or even kill the fermentation effects from yeast. In this case, the yeast was probably not as active as it could be if it contributed anything after churning in the salt water? Perhaps mixing some flour in with the salt water in advance before introducing a side-cup of warm yeast water would activate better? It would probably greatly lessen the "waiting period" before mixing.
@@vincenzosplate It wasn't my suggestion. The hat goes off to your friend Johnny Di Francesco who said it in one of your Neapolitan Pizza dough recipe videos a while back. It was just confusing to hear it both ways. :)
I'm so late to this video Vincenzo! I've been watching all your videos and I enjoy your channel all the time! Happy New Year to you and your family! I make beignets a lot and it's somewhat close to zeppole and I can make them savory or sweet! I love zeppole! Awesome video Vincenzo! Love you!
We’re Sicilian. Mum calls them spinge. Not sure of the correct spelling Ours are a sweet version with cinnamon vanilla sugar Mum has also tried using very fine almond meal incorporated with the flour Comes out a bit more dense and chewy. Very tasty The nephews destroy kilos of it in a matter of hours We all love our mums and Nona’s
Sounds amazing! 😍 It's fascinating to see the variations of spinge across different regions. Your sweet version with cinnamon, vanilla sugar, and almond meal sounds delicious. Family traditions are the best! 🥰
Ciao, mi sa che ha dimenticato di aggiungere le patate nel impasto. O forse nel suo paese in Calabria non le mettono? mia mamma ha sempre fatto con la patata e continuo a farle cosi che sono più morbide, poi, con o senza acciughe, niente di più. Ma col basilico o mozzarella perchè no😊 Buon Natale a tutti i Calabresi del mondo! Saluti dalla Francia.
@@vincenzosplate Ciao grazie per la sua risposta, deve solo aggiungere una o due patate (dipende dalla quantità di farina) e mischiare l’impasto per poi lasciare riposare per lievitare. Mi sa dire da quale Provincia di Calabria siete? Parte Ionio o Tirreno? da una provincia all’altra le ricette sono diverse. Io costa Ionica (RC) che mi manca troppo… Buon Natale 🎄!
Vinny BTW I will he starting a new channel. Just FYI seen 2 channels already try to copy you lol. One with the Broccoli Dish Video they came out the next day with one now i just seen guess what???? Lol How to make Zeppoli the REAL WAY lol but she is a Sweetheart got to give her a pass reminds me of my Nonna I'm sure you know her channel lol.
@@vincenzosplate Doing Good my friend... I have to check who made the exact videos of what you did. It showed up in my feed. I see that a lot lately when you post your dishes then others do it on there channel to copy the same dish. When I get a channel I would never do that. I would tag you and say thanks to my Paisano Vincennnnzo for this recipe if it's my own then it's ok. I can't take credit for something I didn't do or create.
Português usa chouriço +carnes. Carne guisada but just make flat but ina smol bread frit not good in bread smol bread is good ?.and put in just touch around. Weth fork or fingers Bono apetite ,,🙏🙏🇨🇦🇨🇦🇨🇦🙅🙅🙅
Im from Sweden but live in Norway. i will marry Maria if she will have me. . I will stay to er faithful allways! But She has to tollerate my cat. The cat is not out of normal. Maria just have to accept my side woman from Thailand.
This started like a Sweet message to Maria that she is beutiful for she does. Could have continued there is no need. Beutiful Maria anyway. You do it very good!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Here you can read and print the written recipe: www.vincenzosplate.com/recipe-items/zeppole-recipe-zippoli-calabrese/
Vincenzo's Plate my family wraps kelp seaweed and also zucchini flowers in the zeppoli
If you put some patata in in flour they are even better, everything is better when you add some patata ;)
These are wonderful. Easy to make and my family has been enjoying them every Saturday and Sunday for lunch for 5 weeks now. Soon.. I need to switch it up to the potato ones.. do you have the Calabrian recipe?
Nonna Maria is so adorable! Especially when she juggles between Italian and Aussie English accent
Yes, she’s awesome! Thank you so much 🥰
That’s not Australian!
@@J9sEye They live in Australia, she has an Italian accent but some things she says sound Australian because she's been hearing Australian accents alot. She probably doesn't even know, but it's sweet 😂❤️
This looks beautiful my grandma was polish but all grandmas recipes are wonderful ❤
My Grandma used to make this delicious recipe during Xmas holidays in Argentina, and now I am in charge of it. Nonna Antonia you are in my thoughts and thank you for sharing your traditions with me and the family, Forza Italy.
La mia nonna faceva i zippuli ripieni di anchovies. Ma alcune volte, e per cambiare la ricetta, metteva mozzarella oppure olive nere. Wonderful!
Un baccio grandísimo per la nonna María, bellissima, from Argentina.
che buone 😍 adoro le Zeppole calabresi!
Un abbraccio da Sydney!
Vincenzo, do you know that you are helping that the recipes never get forgotten by uploading them online on YT? You are helping not to forget the history of these recipes! Well done, Vincenzo!
While watching your video I am preparing my dinner.... Nothing special - only rice and vegetable in the rice cooker! As soon as I have a new apartment I can try to cook a more difficult meal... But do not forget: I am a kitchen dummy!!
Guess what! I am trying to come to ADL and SYD end of May... But first I have to fix some stuff.
Greetings to Suzanne, to your parents, to Nonna Igea and to you, Vincenzo!
Thank you Frederick! Yes I know, and I love it! I love the fact that my recipes on this channel will always be there and that anyone can see them at any time 😍
Love to Nonna! Miss my Nonna Vinny God bless her! 🙌
Thank you so much ❤
Mia nonna buonanima pure lei si chiamava Maria ed era calabrese. In cucina era bravissima a fare le zeppole, le tagliatelle, ecc. Sono tra i ricordi più belli che abbiamo di lei.
Grazie, Vincenzo, di questi video-sono proprio dei tesori.
Grazie per aver condiviso i tuoi ricordi di tua nonna Maria! Doveva essere una cuoca incredibile. Qual è il tuo piatto preferito che preparava? 🍝👨🍳
Love it!! Love the Calabrese Way!!!
The best 😍
My Grandparents migrated to Canada from San Giovanni in Fiori, Calabria. My Nonna made these is a circle with a big hole in the middle and twisted them in a circle 8 before dropping them in the oil. No filling, no sugar. Just super chewy and delicious.
My mouth is watering right now. I haven't had these since I was a young boy. My Nonna always put anchovy in hers. I have to try to make these even tho deep frying scares the hell out of me.
This reminds me of my nonna Maria, she was also from Calabria and taught us how to make zippoli ♥
oh, this is beautiful ❤
❤my kids grandfather made these every Christmas he has passed I've made them only a couple of times twice to be quoted once with him and once with his help the kids know I know how and want me to make them thank you for your lesson and refreshing my heart mind wish me luck
My Nonna and
Mom taught me how to make zeppole. We’ve never tried savory… always fry the dough and the more powdered sugar the better 😋
That's fantastic! Zeppole is a classic treat. 😋 You should definitely give the savory version a try-it adds a delicious twist. Let me know how it turns out! 🍩👨🍳
è cosi semplice e delizioso, grazie per averlo condiviso. Cuesto riporta ricordi dal cuore.
This way is the best way this lady does it the correct way yummy my Nina done it this way too from Adelaide South Australia 😉
Thank you for your kind words! We're glad you enjoyed the recipe. Stay tuned for more delicious Italian dishes! 🇮🇹👨🍳🍝
I can’t wait to try these.
Thanks for the support! Hope you enjoy the recipe as much as I do 🤗🍝
True traditional Italian recipe. Feeds a crowd generously.😁.
Oh yes! They’re divine 🤤
These in Puglia are called pizze fritte, I love them plain but my Nonno used to love them dipped in sugar once fried. I might be living in California but no one can change my Italian of Foggia blood!
It is interesting to know how the recipes change from region to region!
We can live anywhere in the world, but Italian blood will always remain! ❤
Making a cross made it all for me, Grazie Mille for keeping it alive Vincenzo ❤🇮🇹
I will try! It is look delicious 😋
Have you tried them? 😍
We made these today and they were awesome!!!! Best I’ve made yet....thanks for sharing
Omg 😍 this is great to hear!
Many many thanks!!
LOVE nonna Maria 😍😍😍 Lei è #adorabile 💕💕💕 Wonderful recepie - #graziemille
Grazie mille Linda 🙏🏻❤ Are you going to try this recipe?
@@vincenzosplate #assolutamente Vincenzo!!! This is a very self-confident recepie haha 😎 Making these gives you a good excercise too 🤣👍🏻 Let’s celebrate life & fantastic italian food 🥰🥰🥰💚🤍❤️ #zippoli
Born in Canada , parents from Napoli We do zeppoli with anchovies, or sprinkled with cinamon sugar, but never tried with cheese looks amazing!
We do strufoli with honey , yum
I hope you also give a try to my version!
Awesome recipe! Really digging the lower-thirds...nice touch to the video production.
Wow, thank you!
I'm from Bari & we make Panzerotti! In the Summer, our church has the Festa & we make Zeppole. Over 100 years! Chiesa di San Rocco!
Wow 100 years! I love panzerotti too🤤 mamma mia
Thank you 😊 so much for the wonderful video it brings me back to my childhood
Most welcome 😊 Many thanks to you Alexa! Food always brings back great memories❤️
My Nina done it this way too the correct way yummy 😋 from Adelaide South Australia 😉
That's fantastic! Traditional recipes bring back wonderful memories. Cheers from Vincenzo's Plate! 🇮🇹👨🍳🍝👍
Wow looks amazing!!!
Thank you so much! Have you e we tried them? 😋
@@vincenzosplate
I will soon!!!
Thank you so much for sharing this ❤️ It was like watching my own Nonna teach me 😭❤️
My pleasure ❤️ food always brings back good memories
Ciao, Vincenzo! I LOVE your channel! My aunt (RIP) would make these with a potato dough and anchovies for Christmas Eve. DELICIOUS!!! Does ANYONE have the recipe for the potato dough Zeppole?
wow, sounds great!
I know that many people make the dough with potatoes, maybe someone can recommend you an excellent recipe
Another Calabrese dish Grispella not sure I spelled it right. My mother makes them.
Liking it, a wonderful recipe, all the best, John
Thank you John! Will you try this recipe? 😋
Zeppole! Delicious! Thanks Vincenzo. We can always count on you for a really good recipe. Happy New Year to you and your family and God bless!
Thank you so much Alice! Are you going to try them? 😋😍
My grandma made these but called them, "Rispeds'. I have looked EVERYWHERE and haven't seen any other Italian calling these Rispeds. Driving me crazy! Nice video. Grazie!
Thanks for sharing
Maybe it’s because in Reggio Calabria area most people use the word “Crispeddi” instead of “Zippuli”, but they are the same thing 😄
@@giuseppenovella Wow! Thank you for solving the mystery. My grandma must have been saying, "crispeddi' and i mis-heard! My great grandma was indeed from Calabria! Much appreciated, Sir! 🙂
Except a tasty recipe, of course, it's absolutely wonderful you put classical music as a background. 🎵 Grazie 🎵
Grazje Katarina, I’m happy you liked it
My great grandmother called those kadoodis(my spelling might be wrong). Some made with anchovies, some without. I used mine to soak up pasta sauce left over on my plate... My grandmother was from Grimaldi village in Calabria…
It's fascinating to learn about the variation in names and regional traditions for similar dishes. "Kadoodis" is a unique name, and it's wonderful that your great grandmother had her own version of these zeppole, some with anchovies and some without. It's also interesting how you used them to soak up leftover pasta sauce on your plate-a clever and delicious way to enjoy them.
Actually, my Nonni was from Catanzaro Calabria. She called it the same thing. It would be pronounced: coo.da.day.tee spelled: Qudadeti.
They were surely a treat! No money for fillings nor for sugar. Just straight out of the fryer. We were grateful that she made them!
Don't even get me started on her fried meatballs! Lol
I happily carry on a traditions for my family.
Yummy!😋 my grandmother was from Calabria🙏
Oh nice
I think every Italian family has that same mixing bowl. I know we do. 😀 Happy New Year! ✨🎆
Ahahahaha yes 😁
my grandmother had them
Nice vid ..love those zeppole's
Thank you! They’re a must try 😍
Here in Spain, we make "Zepelines" with juicy fishes like hake. Delicious¡¡¡
Yuuumm
Nonna is the boss!
Always 😍
Put some Nduja in there as a filling.
Oh wow it would be amazing 🤩
My Nonas from Calabria 💗 God Rest her 105 yr old Soul...One day I will visit there and meet all my family and have lots'a Zeppoli😜!! God Bless Calabrian's🇭🇺
Oh yes, Calabria 🔝I hope you can go there soon 🥰
Yum looks delicious i am making this soon will try to make this after work and tag you on twitter drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya
Thank you so much Ramya ❤️ enjoy!
Wooow, how I'd love to try them! :)
Now you can try them! Follow my recipe and enjoy 😋
I made these with mozzarella today. delicious
That's fantastic! 🧀🍕 So glad you enjoyed them with mozzarella. Keep cooking and exploring new flavors with Vincenzo's Plate!
RICETTA TRADOTTA IN LINGUA ITALIANA--
Ingredienti:
3kg/6,6 libbre farina semplice 00
8 tazze di acqua tiepida
3 bustine di lievito secco
1,5 cucchiai di sale
3 cucchiai di olio extravergine di oliva
Olio vegetale (per friggere)
INGREDIENTI PER IL RIPIENO:
Acciughe O Sardine
Mozzarella secca
Pomodorini
Foglie di basilico fresco
Piccola ciotola con olio (per mantenere le mani umidi)
Utensili:
Ciotola extra large
Ciotola media
Cucchiaio
Friggitrice (o padella media)
Metodo:
1. Zeppole è meglio servito bello e caldo, quindi prepara la miscela in anticipo, quindi friggili sul posto per i tuoi ospiti!
2. Per cominciare, riempire una ciotola con 2 tazze di acqua tiepida e sciogliere 1,5 cucchiai di sale mescolandoli.
3. In una ciotola separata, preparare fino a 3 kg / 6,6 libbre di farina semplice.
4. Quindi, versare 3 bustine di lievito secco nell'acqua tiepida e mescolare per dissolversi prima di aggiungere 3 cucchiai di olio extravergine di oliva e continuare a mescolare.
5. Per assicurarsi che il lievito sia attivato, posizionare una piastra piatta sopra la parte superiore della ciotola con la miscela di lievito e lasciare per almeno 15-20 minuti o fino a quando le bolle si sono formate sullo strato superiore.
6. Una volta che le bolle si sono formate, mescolarlo di nuovo, creare un piccolo pozzo al centro della farina e versare delicatamente il composto.
7. Tieni sempre accanto a te una ciotola di acqua tiepida in quanto dovrai continuare ad aggiungerlo al tuo impasto zeppole.
8. Mescolare attraverso il liquido usando le mani per assicurarsi che non ci sia più farina secca e continuare gradualmente ad aggiungere acqua fino ad ottenere una consistenza spessa e appiccicosa,
9. Per questa ricetta di zeppole, ogni volta che aggiungi acqua, impasta l'impasto e giralo in modo che si combini davvero bene.
10. Una volta raggiunta la giusta consistenza (ci saranno almeno 15 minuti), coprire la ciotola con un asciugamano da cucina o una tovaglia piegata in modo che nessuna aria sia indoviata, lasciandola per almeno un'ora per sollevare.
11. Prima di iniziare a cuocere lo zeppole, riscaldare la quantità desiderata di olio vegetale nella friggitrice o nella casseruola a circa 180 gradi celsius (356F).
12. Posiziona una piccola ciotola con olio accanto a te in quanto dovrai tenere le mani sempre umidi attraverso questo processo.
13. Preparare un grande piatto o vassoio con carta da cucina in modo da poter posizionare lo zeppole all'interno e questo può assorbire l'olio in eccesso.
14. Rimuovere il coperchio dall'impasto e inumidire le mani usando l'olio.
15. Tirare su un pezzo di pasta e appiattirlo grossolanamente sul palmo della mano. Prendere un'acciuga (sardina o la limatura desiderata), posizionare al centro e quindi piegare l'impasto e torcerlo delicatamente su entrambe le estremità per racchiudere l'acciuga, assicurandosi che non ci siano fori e che l'impasto non sia troppo sottile intorno al ripieno.
16. Mettilo nella friggitrice / casseruola e aggiungine altri senza sovraffollarli. Usando una lunga serie di pinng , tocca le crespelle per girarle e una volta che sono completamente dorate, sono pronte!
17. Rimuoverli dall'olio, posizionarli sul piatto o sul vassoio e servire.
18. Ripetere fino al termine dell'impasto.
19. Puoi anche rendere questa ricetta zeppole semplice senza sensazione, o lasciare un po 'di pasta fino all'ora del dessert e immergere quelli semplici nel miele e nella cannella!
COME SERVIRE:
Immediatamente! Non ci sono argomenti che lo zeppole ha il sapore migliore se mangiato CALDO, ma puoi anche prepararli in anticipo e riscaldarli nel forno.
E ora si mangia, Piatto di Vincenzo... Buona degustazione.buon appetito. grazie a presto.
Wow grazie 😁
In my household, we make the version with very soft dough (it looks almost like batter), that you must pick up with a spoon and toss in the frying pan.
Ma come le fai-le fai, le zeppole sono sempre bbbone! Viva le nonne e le mamme Calabresi!
Il mio cuore si rallegra e l’anima mia festeggia! Gnam gnam!
Wow ❤️
My family makes them with 1/3 or even half of mashed potatos and less flour. Then they are shaped like a donut and just fried like that, without any filling. I've also seen versions with anchiovies, but then they are finely chopped and mixed in the dough.
omg….thank you nonna. im going to make these yummmm
saluti da Napoli in Florida. Questo ragazzo calabrese adora Zeppola. I tuoi video sono il ritmo, la ragazza che ti aiuta è bellissima.
Ciao Frank! Tante grazie, un saluto da Sydney!!
Can you help me if i use just 1 kg of flour or half a kg of flour. Tq
My dad made these, but the always had a problem with the anchovies falling out of the dough, as they are oily. My dad always tried to dry them, but didnt always work. Twisting them! 🤦🏻♂️ My dad would probably never twist them out of stubbornness (Italiano), but i will. 😂
Great idea to twist the anchovies into the dough! That should help keep them in place while baking. Let me know how it turns out. Enjoy your delicious creation! 🍕😊👌
She's very sweet, the only issue I had with the video. I was under the impression that salted water would slow/stunt or even kill the fermentation effects from yeast. In this case, the yeast was probably not as active as it could be if it contributed anything after churning in the salt water? Perhaps mixing some flour in with the salt water in advance before introducing a side-cup of warm yeast water would activate better? It would probably greatly lessen the "waiting period" before mixing.
Thank you for the suggestion! I'll keep that in mind for next time 🤔👍
@@vincenzosplate It wasn't my suggestion. The hat goes off to your friend Johnny Di Francesco who said it in one of your Neapolitan Pizza dough recipe videos a while back. It was just confusing to hear it both ways. :)
Oh wow
It's always a joy to share and celebrate the wonderful world of Italian cuisine! 🇮🇹🍽️👨🍳😊
@@vincenzosplate ya I want to try it, I had these once as a kid
I'm so late to this video Vincenzo! I've been watching all your videos and I enjoy your channel all the time! Happy New Year to you and your family! I make beignets a lot and it's somewhat close to zeppole and I can make them savory or sweet! I love zeppole! Awesome video Vincenzo! Love you!
Never’s too late! Thank you so much for supporting my channel ❤️
Izepole con tonno, eccellente !!!! ❤️
Mmmh, delicious 😋
Can i use fresh yeast instead
Of course Michael
I'm also Calabrese but we call them Pitte Fritte. We stuff some of them with anchovies.
Interesting!
We’re Sicilian.
Mum calls them spinge. Not sure of the correct spelling
Ours are a sweet version with cinnamon vanilla sugar
Mum has also tried using very fine almond meal incorporated with the flour
Comes out a bit more dense and chewy. Very tasty
The nephews destroy kilos of it in a matter of hours
We all love our mums and Nona’s
Sounds amazing! 😍 It's fascinating to see the variations of spinge across different regions. Your sweet version with cinnamon, vanilla sugar, and almond meal sounds delicious. Family traditions are the best! 🥰
I like how she transformed from an Italian wt broken English to an Australian wt perfect English.. 😂
😂😂😂😂
Italian women must be having strong arms with all the dough kneading and pasta making every day
Stereotyping much?
@@Klaus_the_Fish Calm down. It's a compliment
Ahahahah, they are veeeery strong
Wow
😋😋😋
Ciao, mi sa che ha dimenticato di aggiungere le patate nel impasto. O forse nel suo paese in Calabria non le mettono? mia mamma ha sempre fatto con la patata e continuo a farle cosi che sono più morbide, poi, con o senza acciughe, niente di più. Ma col basilico o mozzarella perchè no😊
Buon Natale a tutti i Calabresi del mondo!
Saluti dalla Francia.
Lei le ha sempre fatte senza, sono buonissime, ma devo provare anche l'impasto con le patate 😋
Buone feste ❤
@@vincenzosplate Ciao grazie per la sua risposta, deve solo aggiungere una o due patate (dipende dalla quantità di farina) e mischiare l’impasto per poi lasciare riposare per lievitare. Mi sa dire da quale Provincia di Calabria siete? Parte Ionio o Tirreno? da una provincia all’altra le ricette sono diverse. Io costa Ionica (RC) che mi manca troppo…
Buon Natale 🎄!
Thankyoun very nice ❤😂
Vinny BTW I will he starting a new channel. Just FYI seen 2 channels already try to copy you lol. One with the Broccoli Dish Video they came out the next day with one now i just seen guess what???? Lol How to make Zeppoli the REAL WAY lol but she is a Sweetheart got to give her a pass reminds me of my Nonna I'm sure you know her channel lol.
Hi amico mio how are you? Thats ok. What are the channels?
@@vincenzosplate Doing Good my friend... I have to check who made the exact videos of what you did. It showed up in my feed. I see that a lot lately when you post your dishes then others do it on there channel to copy the same dish. When I get a channel I would never do that. I would tag you and say thanks to my Paisano Vincennnnzo for this recipe if it's my own then it's ok. I can't take credit for something I didn't do or create.
Português usa chouriço +carnes. Carne guisada but just make flat but ina smol bread frit not good in bread smol bread is good ?.and put in just touch around. Weth fork or fingers Bono apetite ,,🙏🙏🇨🇦🇨🇦🇨🇦🙅🙅🙅
Buon appetito Valentina! Did you try the recipe? 🥰
Vi aspetto , con piacere. E auguro a tutti un anno migliore !!☺
speriamo di poter tornare a viaggiare presto! ❤
buon anno anche a te!
Ciao! Nuovo iscritto 🙂 ho preparato questa ricetta in versione low carb , se vi va passate da me, senza impegno ovviamente. Like 🙂
Grazie sono contento che ti sia piaciuta la ricetta
Nona are you Arbresh ❤
👏👏👏👏❤️
😋😋😋🥰
My parents mix mashed potatoes with the flour
Even better! 😋😋
The salt would inhibit the yeast... I wonder why she doesn't add the salt to the flour instead?... Because that's the way we always do it I suppose
There are several options, but Nonna prefers to do things her way.
That's what I said too...🤗 🤗 😂 😂
You are fantastico! :D
Thank you Froncois ❤️
Ricetta della mia regione che al mio paese si chiamano "cosi fritti".
Grazie per l’informazione! Sono buonissimi mamma mia 😍🤤
Im from Sweden but live in Norway. i will marry Maria if she will have me. . I will stay to er faithful allways! But She has to tollerate my cat. The cat is not out of normal. Maria just have to accept my side woman from Thailand.
This started like a Sweet message to Maria that she is beutiful for she does. Could have continued there is no need. Beutiful Maria anyway. You do it very good!
THAT'S the zippoli I had as a kid in NY. Now they make it different here. And it's not even close to this. 😔
you should make them!
we put raisins
Mmmmmm
Thanks for stopping by! Hope you enjoyed the video 😊 Let me know if you have any questions!
Come le fa con i patate boliti
Top amico mio mi che torni me li devi fare
Certo 😁
My grandmother was from Calabria and made zeppelis every Christmas with anchovies, and raisins. I didn’t like the raisins.
Sfincione siciliano a Natale
che bontà 😍🤤
The dub titles are over lapping the ingredients... So sad.. ☹️☹️☹️☹️
Oh no 😢
@@vincenzosplate thank you for the reply and happy new decade...
Got the ingredients from your link... Thank you once again 🙏
😍😘🇮🇹
Get out the cinnamon and wild herb honey!
😍
Ero meglio che si metteva il sale con la farina..
Trust nonna's recipes!! They always know best! 🥰
Saluti Da Nicastro ora Lamezia terme cz-