I'm so happy I found this video. My dad used to buy zeppoles at the Seaside boardwalk in NJ when we were kids in the 60s and 70s. They were so delicious. I'm going to give this a try and surprise him with some.
I've been away from N.Y. for a long time and haven't had a Zeppole in about 50 years. I will definitely try this recipe. Tank you so much for making it easy.
I can’t believe I’ve finally found the zeppole recipe my mother in law used to make her zeppole! Your recipe is exactly like she made it, and believe me our 6 children would eat them all up in no time! So happy you liked them as a child, and still do as an adult! So happy I’ve found your recipe! Thank you!
Hello Susan 😃 It makes me so happy to hear your children enjoy it. When I was a kid I liked it a lot too and my dad would buy it for me from local pizzeria. My first bite when I made this brought me back to that time. Taste exactly the same as I remembered 😃
I lived in NY for a year or so. But I lived most of my life in NJ. We had a fair every year there and I remember getting a bag of these. I would ask for extra sugar lol. But now I'm in PA and you can't find these anywhere. As a matter of fact, I had asked people around here if there was a place where I could buy some zeppole. No one knew what these things were. I was like, WHAT?! I am so glad I found this recipe. I haven't had one in over 15 years. So, I can't wait to try this recipe.
Hey Jessenia, how are you? 😃 Yeah me too. Zeppole are hard to find these days. Last time I saw inside a pizzeria was back in high school which was a long, long, long time ago 😂 But yes try this recipe, I know you’re going to like it.
@@WallyCooksEverything I'm good. Thanks for asking. How are you? I did try this recipe and I loved it! Brought me back to a happy time. I'll be visiting my older brother next month and plan to bring the recipe with me to make him some because he has lived here in PA since he was 15 and I know he hasn't had any since then. Thank you sharing this recipe.
Thank you so much for sharing this recipe! I too grew up in NYC and ate these zeppole at the fair every year! No Italian pizzeria makes them like the way they did in NYC! Your recipe looks like what I’m after!
You’re much welcome Linda 😆 It’s the exact way in the pizzerias and San Gennaro’s fair. It’s just yeast, flour, water, oil and powdered sugar all the ingredients pizzerias have. I know you’ll like it!
@@WallyCooksEverything would you share the Thailand version of zeppoles as well...I remember eating these huge fried doughnuts in Chinatown rolled in granulated sugar! Yum! I’m hoping it’s these yummy treats as well!
Yes, I never put salt into the yeast water...and I always add sugar to the yeast. I watched about half a dozen zeppoli videos just now and yours is the one I will try because I agree with your technic...thank you so much for sharing!
Yeah my baking instructor taught me, I never questioned her even to this day 😂 It just makes sense. I made it just recently for some children near my in-laws farm in Thailand. They went bananas over it and I ran out of an entire sack of flour. The powdered sugar ran out first but they still ate it plain. They gave a huge group thanks and I was like don't thank me, thank the Italians 😂
I grew up with this kind of food in different kinds of towns Yonkers New York and also I went to the feast San gennaro's when I was a young girl I think you for this video my grandchildren have been loving it in Florida I really appreciate this video thank you so much for making it
Hi Paula 😀 I've met a lot of New Yorkers living in Florida. It is as if Florida has become of of the boroughs of New York. And I'm so happy to hear your grandchildren love this 🙏
Hi Wally, I grew up on Mulberry street. I saw those zeppoli made most of my youth. They stored the bread in my lobby entrance! I am trying these next time and will post a picture. These look amazing and very authentic. I saw them use hands too. Wow so glad you didn't suggest that. Yummm.
Hello Caroline 😊 Your lobby must’ve smelled so nice with all the bread. Before COVID I visited NYC every year for a few weeks to a month. It’s certainly changed a lot through the years. Please do try the recipe Caroline, you won’t be disappointed. Always nice to hear from a fellow New Yorker 😆
@@WallyCooksEverything Will do. I happened to see your video after making dough using another recipie and had been resting already 20 min to add the oil may have disturbed it. I wiil try yours soon. Thank you for the video!
No worries Caroline😀 NYC pizzeria style zeppoli are all similar. By the way the using hands to scoop out batter was sort of a joke. For home it’s okay as cooking for family. But outside and we both know how hot and humid it gets in September especially standing next to a hot fryer I’m sure the cook was sweating 😓 😀
That’s how the Italians cook-hands on, and anybody that makes Zeppoli’s that I know of uses their hands to scoop it out of the bowl and put it in the oil!!! Its not supposed to be perfect!!!? You’re supposed to have different sizes and shapes!!! Thank you for sharing the recipe, it must taste delicious!!! 🌈☝️✝️☝️🌈
I don't doubt you at all 😀 It's also quicker as they do have lines of people craving zeppole. But that was a long time ago when I was a kid they used bare hands. I think in the past 10 years there's a law in NYC where food handlers must wear gloves so it's different today anyways. Thanks for watching and commenting. It's not my recipe, I don't want to take credit 😆 I got it from the Italian Chef's website, there's a link in my description box. Please try it I know you won't be disappointed.
I spoke to a pizzeria owner and was told they want people to come in to buy pizzas, not zeppole. I can understand that reasoning. But he also sold garlic knots, bread sticks, rotisserie chicken and tiramisu.
They look very good. Another way to eat them is to sprinkle and mix them with granulated sugar in a bowl (while still hot) instead of powdered sugar. That's how we used to make them in Naples, Italy. I hope you try them this way also.
Thanks Wally. We used to get these in NYC when we lived on the east coast and also at a 10 acre outdoor/indoor flea market/auction. At the auction there was a zeppole/homemade french fry truck and Italian ice cups. As you said, the zeppoles were all made fresh to order and then dropped into a paper bag. Then they were sprinkled with powdered sugar or regular sugar or cinnamon sugar and shaken in the bag to coat them. They were just like the ones in NYC but the ambience of the flea market made them seem to take a sleight edge while we watched and waited for our turn in line to come up. There ALWAYS was a line because people who came to this huge 10 acre gatthering associated the zeppole/fry truck as a must do flea market experience. Thanks again fot the best memories.
He Frank, how are you? 😀 Thank you for sharing your story and memory. Just goes to show good food isn't something we eat to fill our stomachs. It also connects us to memories from long ago. My dad would take me and my brother to San Gennaros in Little Italy when we were kids. He'd buy an Italian sausage sandwich and a bag of zeppole. Dad would eat the sandwich by himself. Me and my brother went straight for the powdered zeppole 😆 We finished everything by the time we got to the end of the fair.
Loved the video! You did a great job narrating as well as editing. The recipe looks easy. I’m going to try tomorrow. I also like the brief intermission taking your cats for a walk about. 👍🏻 thanks again
Great recipe. I cheat, i use frozen pizza dough balls to make my zeppole! Thaw let rise a bit then cut into pieces before frying. I made them tonight. To top them I uesd a combo of confectioners sugar, granulated sugar, saigon cinnamon, and a sprinkle of 5 spice powder. They were great!
Cheat is such a harsh word😆 Give yourself more credit you still made a tasty snack 😄 Thank you for watching, stay healthy and safe in these crazy times 😄
I can’t wait to try your version! Have made them with my left over pizza dough, thought that’s what the pizzerias did...🤷🏻♀️. Went to the festival 10 or 11 years ago and haven’t been back!! 😕 I will definitely be making these soon!!
These are the authentic NY Italian feast zeppoles, there are several different types of zeppoles. You can make them with no yeast and ricotta with nutmeg and sugar, but these by far are my favorite.
This is the way my grandmother made it and I have her recipe for so many years and pulled it out when I went to go visit my grandchildren every day is almost for over a month I've been making these they love it
Thank you for this. I am going to try this. Trying to replicate the NY style zeppole also. How long do these stay fresh? Any suggestions on keeping the integrity of them as a fried food if I was mailing them over 2 days? Thank you.
😃 Hello Johyn, how’s it going? It’ll taste the best out of the fryer with some time to cool. For me after a couple of hours it’s still good but longer than that it’s not as good. I do not recommend sending it for that reason. Also the powdered sugar would just dissolve into the zeppole and won’t look as appealing if sent through mail.
@@WallyCooksEverything thank you for your response Wally. I had wanted to make them to mail to a friend who misses them also. What the world needs is more places making zeppoles!! Thank you for your opinion on the freshness. Yours looked perfect!! 😋 😁
@@johynsmith you are right 😆 It's a really nice thing to do for your friend and like they say it's the thought that counts 😀 so I'm sure they appreciate. But if possible you can encourage your friend to try and make it. It really is not difficult at all 👍
Brooklyn! I worked for an energy drink company which required driving around Brooklyn neighborhoods. So much amazing foods in Brooklyn, was really difficult figuring out what to eat for lunch😂 ❤️
Whenever we go to a Chinese Buffet - I always get those fried donuts. never really knew what they were other than really good and probably really bad for me. I'm going to try this recipe, but only when there are people here to eat them or take some home. otherwise - I'm trying to lose a few pounds. You could probably inject these with some fresh strawberry filling? I'm in the midwest (75 miles nw of chicago) and rarely see these type of things. so - I guess I have to make my own. thanks for the video and the recipe. and so much for my KETO diet. lol
Hello 😃 I believe you had fried milk, it is different and not as easy to make as zeppole. Like you said it’s tasty but yeah not the healthiest 😃 I’m actually going to make a fried milk recipe soon. Meanwhile yes if you make this I know you’ll like it. Enjoy! And thanks for watching and commenting.
Do you reuse the oil? I would love to make, but have no idea what to do with the oil. I am from NY and just tried Olive Garden's zeppole and it was disappointing. Lol
Hello Maria, yes you can reuse the oil for frying zeppole or other foods at least 2 to 3 more times. It’s really easy to make at home and definitely better than Olive Garden so give it a try 😀
You live in a fantastic neighborhood Barbara 😃 Whenever I’m back in NYC I always walk around Mulberry Street. The neighborhood has changed so much though.
Hey Wally, No...Noticed there wasn't any foam....I guess that means something was not right with the yeast? The expiration date was for 2022....So, that was ok...Will try again. Is it okay to use the fast acting yeast..or just stick with the regular dry active yeast...Thanks for your time...We are a household that love Zepps!....Want to get this right....Thanks again!!
Hi Ginny, how are you? You can, but it won't be as chewy. Now, I've never made gluten free bread. Though I do know that pizzerias often use the same pizza dough and turn it into zeppole. So if you already know how to make gluten free pizza, or perhaps search for a gluten free pizza dough recipe you can try and turn that into zeppole 😀
Hello Donna, yes, though at some point depending on pizzeria they did use a mix. I remember one of my favorite pizzerias growing up used a mix. Cause the dough was a lot more wet. Eventually they used pizza dough but texture wasn’t same. In San Gennaros though can clearly see it’s a zeppole mix cause more wet.
@@Ssosophisticated lol, I worked in a French Bakery. Salt is obligatory for the dough to rise properly, but you need to use the right amount.. Guess you never made bread.
I'm so happy I found this video. My dad used to buy zeppoles at the Seaside boardwalk in NJ when we were kids in the 60s and 70s. They were so delicious. I'm going to give this a try and surprise him with some.
My dad bought them for me at San Gennaro Festival. That was in the early 80’s, ever since I’ve been hooked 😃 Do give it a try I know you’ll love it 👍
I've been away from N.Y. for a long time and haven't had a Zeppole in about 50 years. I will definitely try this recipe. Tank you so much for making it easy.
I can’t believe I’ve finally found the zeppole recipe my mother in law used to make her zeppole! Your recipe is exactly like she made it, and believe me our 6 children would eat them all up in no time! So happy you liked them as a child, and still do as an adult! So happy I’ve found your recipe! Thank you!
Hello Susan 😃 It makes me so happy to hear your children enjoy it. When I was a kid I liked it a lot too and my dad would buy it for me from local pizzeria. My first bite when I made this brought me back to that time. Taste exactly the same as I remembered 😃
This is by far the best recipe for Zeppoles! ❤
😊 thank you, I am flattered. But you made it so you get all the credit 🙏
I lived in NY for a year or so. But I lived most of my life in NJ. We had a fair every year there and I remember getting a bag of these. I would ask for extra sugar lol. But now I'm in PA and you can't find these anywhere. As a matter of fact, I had asked people around here if there was a place where I could buy some zeppole. No one knew what these things were. I was like, WHAT?! I am so glad I found this recipe. I haven't had one in over 15 years. So, I can't wait to try this recipe.
Hey Jessenia, how are you? 😃 Yeah me too. Zeppole are hard to find these days. Last time I saw inside a pizzeria was back in high school which was a long, long, long time ago 😂 But yes try this recipe, I know you’re going to like it.
@@WallyCooksEverything I'm good. Thanks for asking. How are you? I did try this recipe and I loved it! Brought me back to a happy time. I'll be visiting my older brother next month and plan to bring the recipe with me to make him some because he has lived here in PA since he was 15 and I know he hasn't had any since then. Thank you sharing this recipe.
@@jesseniatellado3902 I'm good Jessenia 😀 Happy you enjoy the recipe, your brother will love it too 👍
YUM!! These are the zeppole I grew up eating at the Feast of San Gennaro in Manhattan and the Feast of Our Lady of Mt. Carmel in Brooklyn!
Thanks for the recipe. Tried it today and it was fantastic, just like the ones in NYC.
You’re welcome Bob! ✌️
Thank you so much for sharing this recipe! I too grew up in NYC and ate these zeppole at the fair every year! No Italian pizzeria makes them like the way they did in NYC! Your recipe looks like what I’m after!
You’re much welcome Linda 😆 It’s the exact way in the pizzerias and San Gennaro’s fair. It’s just yeast, flour, water, oil and powdered sugar all the ingredients pizzerias have. I know you’ll like it!
@@WallyCooksEverything would you share the Thailand version of zeppoles as well...I remember eating these huge fried doughnuts in Chinatown rolled in granulated sugar! Yum! I’m hoping it’s these yummy treats as well!
Great idea Linda, I will! 🙏
Do not know what i did wrong...Followed diections as given....Maybe did not mix the dough long enough? Thx!
Best of my memories I am sad I can't this back.
Yes, I never put salt into the yeast water...and I always add sugar to the yeast. I watched about half a dozen zeppoli videos just now and yours is the one I will try because I agree with your technic...thank you so much for sharing!
Yeah my baking instructor taught me, I never questioned her even to this day 😂 It just makes sense. I made it just recently for some children near my in-laws farm in Thailand.
They went bananas over it and I ran out of an entire sack of flour. The powdered sugar ran out first but they still ate it plain. They gave a huge group thanks and I was like don't thank me, thank the Italians 😂
@@WallyCooksEverything Yes, zeppoli are great even without the powdered sugar😀👍
Oh my gosh this reminds me of my childhood in nyc
Thank you so much ❤
These look amazing, the dough scoop is interesting! I have always seen them throw the dough off their finger tips.
I grew up with this kind of food in different kinds of towns Yonkers New York and also I went to the feast San gennaro's when I was a young girl I think you for this video my grandchildren have been loving it in Florida I really appreciate this video thank you so much for making it
Hi Paula 😀 I've met a lot of New Yorkers living in Florida. It is as if Florida has become of of the boroughs of New York. And I'm so happy to hear your grandchildren love this 🙏
Looks like a winner. I'm going to try this recipe soon, yum! Thank you for sharing.
Hi Wally,
I grew up on Mulberry street.
I saw those zeppoli made most of my youth. They stored the bread in my lobby entrance!
I am trying these next time and will post a picture. These look amazing and very authentic. I saw them use hands too. Wow so glad you didn't suggest that.
Yummm.
Hello Caroline 😊 Your lobby must’ve smelled so nice with all the bread. Before COVID I visited NYC every year for a few weeks to a month. It’s certainly changed a lot through the years. Please do try the recipe Caroline, you won’t be disappointed. Always nice to hear from a fellow New Yorker 😆
@@WallyCooksEverything
Will do. I happened to see your video after making dough using another recipie and had been resting already 20 min to add the oil may have disturbed it. I wiil try yours soon. Thank you for the video!
No worries Caroline😀 NYC pizzeria style zeppoli are all similar. By the way the using hands to scoop out batter was sort of a joke. For home it’s okay as cooking for family. But outside and we both know how hot and humid it gets in September especially standing next to a hot fryer I’m sure the cook was sweating 😓 😀
Thanks for the demonstration and explanation !
Hi Ella 😀 And thank you for watching and commenting 👍
Great job❤❤❤
OMG, you're so cute! Great recipe, easy to follow, and I love the fact that you walk your cats!! Thank you for a great video!
Awww thank you Mary 😀 Yes I walk my cats, amazingly they follow (most of the time 😂) though I always worry I might lose them.
That’s how the Italians cook-hands on, and anybody that makes Zeppoli’s that I know of uses their hands to scoop it out of the bowl and put it in the oil!!! Its not supposed to be perfect!!!? You’re supposed to have different sizes and shapes!!! Thank you for sharing the recipe, it must taste delicious!!! 🌈☝️✝️☝️🌈
I don't doubt you at all 😀 It's also quicker as they do have lines of people craving zeppole. But that was a long time ago when I was a kid they used bare hands. I think in the past 10 years there's a law in NYC where food handlers must wear gloves so it's different today anyways. Thanks for watching and commenting. It's not my recipe, I don't want to take credit 😆 I got it from the Italian Chef's website, there's a link in my description box. Please try it I know you won't be disappointed.
Wally Cooks Everything That’s how I was taught as an Italian American by my grandparents, you get down and dirty in the kitchen!! LOL!! 🌈☝️✝️☝️🌈
Thank you for the receipt. You're right, it's almost impossible to find Zeppole's in NY anymore.
I spoke to a pizzeria owner and was told they want people to come in to buy pizzas, not zeppole. I can understand that reasoning. But he also sold garlic knots, bread sticks, rotisserie chicken and tiramisu.
@@WallyCooksEverything that's crazy, but I know. You have garlic knots but not Zeppole's. It should be a crime.lol
St. Gregory the Great Festival in Bellerose has great ones during the summer.
@@ElleTaylorful I will have to check them out.
They look very good. Another way to eat them is to sprinkle and mix them with granulated sugar in a bowl (while still hot) instead of powdered sugar. That's how we used to make them in Naples, Italy. I hope you try them this way also.
Hey Chris, will do! 😃
Thanks Wally. We used to get these in NYC when we lived on the east coast and also at a 10 acre outdoor/indoor flea market/auction. At the auction there was a zeppole/homemade french fry truck and Italian ice cups. As you said, the zeppoles were all made fresh to order and then dropped into a paper bag. Then they were sprinkled with powdered sugar or regular sugar or cinnamon sugar and shaken in the bag to coat them. They were just like the ones in NYC but the ambience of the flea market made them seem to take a sleight edge while we watched and waited for our turn in line to come up. There ALWAYS was a line because people who came to this huge 10 acre gatthering associated the zeppole/fry truck as a must do flea market experience. Thanks again fot the best memories.
He Frank, how are you? 😀 Thank you for sharing your story and memory. Just goes to show good food isn't something we eat to fill our stomachs. It also connects us to memories from long ago. My dad would take me and my brother to San Gennaros in Little Italy when we were kids. He'd buy an Italian sausage sandwich and a bag of zeppole. Dad would eat the sandwich by himself. Me and my brother went straight for the powdered zeppole 😆 We finished everything by the time we got to the end of the fair.
This is by far the BEST recipe I have seen. I tried others and the batter NEVER rose, and I am Italian 🤣 Thank you for sharing this wonderful video!
Thank you Maria, that means a lot 😀
Loved the video! You did a great job narrating as well as editing. The recipe looks easy. I’m going to try tomorrow. I also like the brief intermission taking your cats for a walk about. 👍🏻 thanks again
Great recipe. I cheat, i use frozen pizza dough balls to make my zeppole! Thaw let rise a bit then cut into pieces before frying. I made them tonight. To top them I uesd a combo of confectioners sugar, granulated sugar, saigon cinnamon, and a sprinkle of 5 spice powder. They were great!
Cheat is such a harsh word😆 Give yourself more credit you still made a tasty snack 😄 Thank you for watching, stay healthy and safe in these crazy times 😄
Going to the feast next month! The San Gennaro Feast 🎉
I can’t wait to try your version! Have made them with my left over pizza dough, thought that’s what the pizzerias did...🤷🏻♀️. Went to the festival 10 or 11 years ago and haven’t been back!! 😕
I will definitely be making these soon!!
Yes you are absolutely right. Pizzerias never made dough specifically for Zeppole. Like you mentioned they used pizza dough, yummy 🤤
Thanks for such an easy recipe and great explanation. Found you quite entertains keep up the great work . Love from Australia
Awww thank you for the kind words Filomena 😊
My favorite
I literally got back from San Gennaro today and thought, I want to make my own. Can’t wait to try your recipe.
Please give it a try, I know you will find it easy to make and it'll taste exactly like San Gennaro. I am curious though how much they charge now?
@@WallyCooksEverything $10 for 13 or $5 for 6.
These are the authentic NY Italian feast zeppoles, there are several different types of zeppoles. You can make them with no yeast and ricotta with nutmeg and sugar, but these by far are my favorite.
Hello! Yes I like it so much too 😆 Whenever I make these it just brings me back to NYC San Gennaro Festival. Thank you for watching and commenting 😃
This is the way my grandmother made it and I have her recipe for so many years and pulled it out when I went to go visit my grandchildren every day is almost for over a month I've been making these they love it
These are the best doughnut cake
St. Joseph’s feast, on March 19, is when they make zeppole.
Yummy those look delicious 😋😋😋
They are! Thanks for commenting Tammy 😀
Thank you for this. I am going to try this. Trying to replicate the NY style zeppole also. How long do these stay fresh? Any suggestions on keeping the integrity of them as a fried food if I was mailing them over 2 days? Thank you.
😃 Hello Johyn, how’s it going? It’ll taste the best out of the fryer with some time to cool. For me after a couple of hours it’s still good but longer than that it’s not as good. I do not recommend sending it for that reason. Also the powdered sugar would just dissolve into the zeppole and won’t look as appealing if sent through mail.
@@WallyCooksEverything thank you for your response Wally. I had wanted to make them to mail to a friend who misses them also. What the world needs is more places making zeppoles!! Thank you for your opinion on the freshness. Yours looked perfect!! 😋 😁
@@johynsmith you are right 😆 It's a really nice thing to do for your friend and like they say it's the thought that counts 😀 so I'm sure they appreciate. But if possible you can encourage your friend to try and make it. It really is not difficult at all 👍
I make mine identical to yours, but we add orange zest into the mix❤️❗
Salt in with the flour not the yeast, yes! I agree
Short n sweet 😆 ur VIDEO thks i 💘 zeppoles with xtra powered sugar n nice brown bklyn NY
Brooklyn! I worked for an energy drink company which required driving around Brooklyn neighborhoods. So much amazing foods in Brooklyn, was really difficult figuring out what to eat for lunch😂 ❤️
The only way to have them!! Shake the bag, grab one take a bite and sneeze! 😆
Wishing they had them at Yankee Stadium!! Probably would be $10 a bag! 😂
🥰🥰
❤❤❤
I don’t worry about the yeast bothering the dough. Never had an issue. Never.
Whenever we go to a Chinese Buffet - I always get those fried donuts. never really knew what they were other than really good and probably really bad for me. I'm going to try this recipe, but only when there are people here to eat them or take some home. otherwise - I'm trying to lose a few pounds. You could probably inject these with some fresh strawberry filling?
I'm in the midwest (75 miles nw of chicago) and rarely see these type of things. so - I guess I have to make my own. thanks for the video and the recipe. and so much for my KETO diet. lol
Hello 😃 I believe you had fried milk, it is different and not as easy to make as zeppole. Like you said it’s tasty but yeah not the healthiest 😃 I’m actually going to make a fried milk recipe soon. Meanwhile yes if you make this I know you’ll like it. Enjoy! And thanks for watching and commenting.
Doughnuts, ya. 😂
Do you reuse the oil? I would love to make, but have no idea what to do with the oil. I am from NY and just tried Olive Garden's zeppole and it was disappointing. Lol
Hello Maria, yes you can reuse the oil for frying zeppole or other foods at least 2 to 3 more times. It’s really easy to make at home and definitely better than Olive Garden so give it a try 😀
St. Anthony's Feast is below my windows.
You live in a fantastic neighborhood Barbara 😃 Whenever I’m back in NYC I always walk around Mulberry Street. The neighborhood has changed so much though.
What type of oil do you add to recipe...and what type of oil do you use to fry? I like your recipe and will definately try.
Hi Arlene, I used vegetable oil. Any questions at all do let me know 😀
Thanks! Will be tuning in again soon...
Hey Wallu...
Tried receipe....The dough did not rise...Followed thru with
@@arlenekakavas260 I’m guessing there was something wrong with the yeast. Was there a lot of foam when you mixed yeast with warm water and sugar?
Hey Wally,
No...Noticed there wasn't any foam....I guess that means something was not right with the yeast? The expiration date was for 2022....So, that was ok...Will try again. Is it okay to use the fast acting yeast..or just stick with the regular dry active yeast...Thanks for your time...We are a household that love Zepps!....Want to get this right....Thanks again!!
can you do gluten free
Hi Ginny, how are you? You can, but it won't be as chewy. Now, I've never made gluten free bread. Though I do know that pizzerias often use the same pizza dough and turn it into zeppole.
So if you already know how to make gluten free pizza, or perhaps search for a gluten free pizza dough recipe you can try and turn that into zeppole 😀
What kind of oil do you use?
Hello Jo 😃 I use vegetable oil. You can use any oil that doesn’t have a strong flavor. For instance do not use olive oil or avocado oil.
Can you double this recipe?
Yes you certainly can. Have fun making zeppole!
Wally Cooks Everything best zeppole recipe ever! Tastes exactly like the San Gennaro feast!
I guess he walked his cats…
Pizza shops just use the pizza dough not zeppole mix
Hello Donna, yes, though at some point depending on pizzeria they did use a mix. I remember one of my favorite pizzerias growing up used a mix. Cause the dough was a lot more wet. Eventually they used pizza dough but texture wasn’t same. In San Gennaros though can clearly see it’s a zeppole mix cause more wet.
Need gluten free recipie
It's not "zepolí", it's "zeppóle"
I stand corrected 👍
“Since I’m italian”???
Hello Hana, anyone can enjoy. No need to be Italian 👍
@@WallyCooksEverything u said ur Italian I got confused
completely wrong about the salt and yeast
Salt inhibits the growth of the dough it won’t rise
@@Ssosophisticated lol, I worked in a French Bakery. Salt is obligatory for the dough to rise properly, but you need to use the right amount.. Guess you never made bread.
Ok cool, but pay attention to how many times you say ummm, uhhh, ummmm. Why? Jeez
thank you for teaching us how to do it
You are so welcome!