My Grandma made my favorite every time I came over, Chrucik. She was from Chechoslovakia. Oh that was heaven on earth !! I can not wait to try your recipes !! Thank you !! Lovely home ❤
One of those plug in Fry Daddies might turn the trick. They do have small and large capacity models,when oil cools cover with a tight plastic lid that comes with the unit.
Grazie Giovanna. Sono Italiano e vivo in USA da molti anni. Devo dire che le tue ricette sono veramente fantatische e originali. Mi diverto molto a cucinarle per la mia famiglia.
I learned how to make old-fahioned zepoole 40 years ago from my MIL ( and other Italian family members). My MIL is now 104 years old, she, my husband, and my extended family, were all Italian born and raised. I just spent the past two years living there. I have never seen zepoole served without the sweet ricotta with vanilla bean to dip - that is a game changer!
My grandmother used to make those every time it rained. Her family was from Naples. We grew up in Brazil and it's so great to see we share the same traditions. So miss my grandmother ❤
Grazie Nonna. This brings me back home to New York. I just miss my roots. Zeppole, Polenta, everything homemade and fresh from the giordino. Oh God bring it back.
Wow, it is wonderful! We call this recipe "bolinho de chuva" in Brazil, and my grandma used to do it a lot. We call "bolinho de chuva" (literally "pastry for raining days") because it is made usually on days that are raining, so you are not in the mood to go to the bakery to buy fresh bread, so you do it to eat with your coffee and milk!
Thank You for your videos it gives me fond memories of my Italian grandmother. She use to cook ,bake , and feed you a seven course meal . You would be stuffed , but when you didn't keep eating she would say what are sick?. The Italian way, food ,family ,and friends sitting around the table with good food and making fond memories together. ❤
My Grandma made the zeppole all the time. Sundays! I think for St. Joseph’s Day too. She would put them in a lunch paper bag with sugar and shake it. Then we each got our own paper bag. We sit on Pop Pops hammock under a weeping willow tree in the back yard and watch him tend the huge garden. And eat zeppole. Wow so long ago! Memories. Question…. Can you use the same batter recipe to make funnel cake?
Oh, just found your site. Reminds me of my Italian mom that passed a few years ago who loved to cook. My mom moved away from her large Italian family to California so all my relatives lived "back East." Thank you. Definitely going to try these for my grandchildren.
I didn't even think that papas would be great in helping reuse oil. Gracias, Gracias for this wonderful tip. Bless you always! Paz be with us all 🙏. "Isa"
Subscribed finally somebody who actually cooks Italian style the way it should be and explains how and why look forward to more videos and making zepoli
Am glad I came upon your channel🤩 I love your cooking, presentation and kitchen. You just simplifies and makes been in the kitchen a delight. Will surely try this recipe, looks easy and would make a great snack for breakfast. Love from Nigeria🥰
Couldn't make it to family Christmas the last 2 years now due to COVID. Craving zeppole so will make our version this weekend with the kids. Our family would make them with diced up apple in the dough. And my Gtandma used to always make a few with baccala (salted cod)! Thanks for sharing.
11/17/23 ..... Good evening Giovanna. Just came across your video for Zeppole. I can't even approximate how many years its been since I've had one. They look so delicious, my mouth is watering. I will definitely be making your recipe this holiday season. 🙂
My nonna used to make them but I always assumed she must have used eggs. I'm now vegan and pleased that eggs are not needed for this recipe. You could also fill the zeppole with apple or chocolate.
Dear Joe, my father used to drop pieces of anchovy fillets into the batter instead of the fennel seeds that made them a dessert, and had them with friends, as a savory snack, to accompany a glass of wine.
Oh, dear... my Granny used to fry some kind of "zeppole". We Chileans call them "calzones rotos". The dough is thicker and sometimes she added two teaspoons of sugar to it. She made some figures with the dough like it was made of messy clothes. Finally she sprinkled over those calzones rotos a good amount of powdered sugar, cinnamon or a small amount of lemon zest.
What a surprise!!!! . After many many years i finally found this childhood grandma delight recipe. She use to name it " Spinge" or " Espinche " . Ill going to replicate now with tears on my eyes. Ce vediamo .
Thank you so much Giovanna! A wonderful video as always- it's truly a joy. Best wishes for you and your husband and your family. Greetings from Germany 🍀💗
So amazing! I loved this video, so easy to follow along and the oil tip at the end was just what I needed to know! I appreciate your videos so much, can't wait to start making these delicious treats for my family and friends!
My Italian grandma would make a BUNCH of these for Christmas time! Instead of spooning them in she would stretch them out with her fingers about the size of a peanut stick doughnut. Because she made so many she would leave them plain. When she wanted some she would heat them up in the oven and then put the sugar on them. She used regular sugar too. Not powdered.
What a wonderful toast. My Dad made something like zeppoli when we lived in Scotland. In the 60’s with 6 kids we very often ran out of money before Friday pay day. So Thursday night was snacks -sliced potatoes, covered in basic batter and deep fried. And my Dad’s batter deep fried.
I'm watching this video on november/23 and loved to find you and your channel! What a lovely, sweet person you are, Giovanna! Thank you so much for this heartwarming recipe! And I have subscribed, of course! :)
Oh how I miss my nonna! You are a precious reminder. I’m new to your channel and can’t stop watching your videos. I’d love to make these for a Christmas cookie party. I need to make 6 dozen. How would I store them. I’ll need to make them ahead of time. Thank you ❤️
My grandma used to make these with just powdered sugar. I think they used to serve them at the Feast of San Genaro in NYC, where I lived as a child. I've also had them with melted chocolate. Delicious! Thanks Signora LaMarca for the recipe.
I love this video. My grandmother and mom used to make Zeppole when I was younger. I love everything about this video. You are so organized and to the point when cooking and baking so it makes it so easy to follow. I always learn something from you. I never knew about the cleaning of the oil and I never met a French Fry I didn't love. I can't wait to try make this! Francesca, thank you for a fun video and the perfect music to get us into the holiday spirit!
The zeppoles look delicious!!!!!! I can’t wait to make them! Thank You for the great tip for reserving my oil for another batch of zeppoles!!! Buon Natale!!!🇮🇹❤️🇮🇹
oh my goodness, you are so earnest and beautiful. I miss my nonna so much, and wish she was still here so I could learn more from her and share life with her some more. Thank you for sharing on youtube, and not just doing the recipe but also teaching and sharing your thoughts. xoxox Buona festa!
Thank you for this recipe.Love the Italian desserts as my fa.ily was so use to doing as a child. Thank you also for the memories & hpw to save the oil this way with potatoes. I alwsys strained my oil to reuse but not this way. God Bless you & thank you for sharing these good tecipes & the extra lessons. 🙏 😅😂❤
First time seeing your channel. Not familiar with Zeppole, it looks good. Have not seen a half-rack like the one you have on your pot, for resting. Love seeing the cutting tool. Great to see it still getting used.
As always loved your video's! Besides the yummy foods, are the shots of your artful home and surroundings. Enjoy the best of what the holidays brings to you and your family.
We are Sicilian, at Christmas we would make savory Zeppole, the dough is made with a cooked and mashed potato then we stuff each one with an Anchovy. So good!
Carissima Giovanna. I have just found your channel! I send your videos to my daughters in Brooklyn (where I grew up). Thank you so much for your videos and for sharing your wisdom and lovely family recipes with us. My family were Napolitani, and my recipes are wonderfully complemented by yours. I am inspired to come up to Arthur Ave next time I am in NY. Are you still giving tours or classes? Buon Natale e Buon Anno!
Mrs Giovanna thank you 🎶🎵🎶 You are so nice and talking in the way I understand completely 🎵🎶🎵 In the country I live we call them loukoumades 🤗 / zepolle Thank you 🐝
I am going to use the same recipe but arrange them on a tray then one drop of olive oil and bake in oven. It comes very delicious. Thanks gor the idea. Happy Zopple day.
Manhattan Special was popular in Brooklyn too. I used to get it when I was a kid in the '60's and '70's. It was also sold at Ebbets Field at the Brooklyn Dodger games.
My all time favorite zeppole is made with anchovies in the batter. I eat them like candy. Possibilities are endless, try vegetables as well. Thanks for tip with the potatoes!
I’m Portuguese and we have the exact same tradition of frying dough. My mother would flavour with lemon. Probably because her mother had lemon trees. Thanks for sharing. I’m going to try this recipe to see how it compares
Oh what I wouldn't give to have had a grandma like this growing up. ❤
Oh! Thank you so much!
My mom made these as a kid they were so good...
My Grandma made my favorite every time I came over, Chrucik. She was from Chechoslovakia. Oh that was heaven on earth !! I can not wait to try your recipes !! Thank you !! Lovely home ❤
I missed out on grandparents ...It must be wonderful
Same! Mine was a miserable cow. Doh!!
Good Lord, this is old school cooking!!! Even placing the plate over the bowl! Please don’t lose these beautiful little additions!❤
I never wanted to fry food because I didn't want to waste the oil. So happy you've showed me how to save the oil and reuse it. Thank you.
You are very welcome!
Can frying chicken, that oil is saving it, ok? ❤❤❤❤🎉🎉🎉
Yep...great tip ! 💪🏾
One of those plug in Fry Daddies might turn the trick. They do have small and large capacity models,when oil cools cover with a tight plastic lid that comes with the unit.
Wow she's absolutely wonderful, I wish we had more people like her in this world
Grazie Giovanna. Sono Italiano e vivo in USA da molti anni. Devo dire che le tue ricette sono veramente fantatische e originali. Mi diverto molto a cucinarle per la mia famiglia.
When I was growing up I grew up next door to Italians these old recipes take me back to a great time in life
I learned how to make old-fahioned zepoole 40 years ago from my MIL ( and other Italian family members). My MIL is now 104 years old, she, my husband, and my extended family, were all Italian born and raised. I just spent the past two years living there. I have never seen zepoole served without the sweet ricotta with vanilla bean to dip - that is a game changer!
My grandmother used to make those every time it rained. Her family was from Naples. We grew up in Brazil and it's so great to see we share the same traditions. So miss my grandmother ❤
Grazie Nonna. This brings me back home to New York. I just miss my roots. Zeppole, Polenta, everything homemade and fresh from the giordino. Oh God bring it back.
Wow, it is wonderful! We call this recipe "bolinho de chuva" in Brazil, and my grandma used to do it a lot.
We call "bolinho de chuva" (literally "pastry for raining days") because it is made usually on days that are raining, so you are not in the mood to go to the bakery to buy fresh bread, so you do it to eat with your coffee and milk!
Thanks for sharing! I’ll remember that!
Thank You for your videos it gives me fond memories of my Italian grandmother. She use to cook ,bake , and feed you a seven course meal . You would be stuffed , but when you didn't keep eating she would say what are sick?. The Italian way, food ,family ,and friends sitting around the table with good food and making fond memories together. ❤
The Danish dough whisk is a great kitchen tool❣️👏👏👏🤗
My favorite: mine is from King Arthur Flour.
Thank you for mentioning the whisk, I wanted to know what it was.
I love Zeppole! It bring back happy memories of my childhood. I prefer the messy powdered sugar. This just made my day. Thank you! ❤
As I've grown older I've replaces the "messy powdered sugar" with granulated. sugar. Less work for Nonna and equally delicious!
I really enjoyed watching you cooking, simple and beautiful
Xxx
My Grandma made the zeppole all the time. Sundays! I think for St. Joseph’s Day too. She would put them in a lunch paper bag with sugar and shake it. Then we each got our own paper bag. We sit on Pop Pops hammock under a weeping willow tree in the back yard and watch him tend the huge garden. And eat zeppole. Wow so long ago! Memories.
Question…. Can you use the same batter recipe to make funnel cake?
Oh, just found your site. Reminds me of my Italian mom that passed a few years ago who loved to cook. My mom moved away from her large Italian family to California so all my relatives lived "back East." Thank you. Definitely going to try these for my grandchildren.
I didn't even think that papas would be great in helping reuse oil. Gracias, Gracias for this wonderful tip. Bless you always! Paz be with us all 🙏. "Isa"
You're so thoughtful!!! Teaching us how to save the oil too!!! I love your channel!!! Thank you Giovanna!!!!!!!!!!! Happy New Year!!!!
You're a Christmas Angel! I made your Italian Hot Chocolate - I'm addicted. Thank you very much for your generous sharing! God bless you both!
Subscribed finally somebody who actually cooks Italian style the way it should be and explains how and why look forward to more videos and making zepoli
Am glad I came upon your channel🤩 I love your cooking, presentation and kitchen. You just simplifies and makes been in the kitchen a delight. Will surely try this recipe, looks easy and would make a great snack for breakfast. Love from Nigeria🥰
In the south of Italy we make zeppole in a completely different way. Love this version too! :)
We take pride in the diversity of our cuisine!
How do you make zeppole, please?
Another great video. You are to the point but very good at explaining why you do things. Thank you!
Grazie. I've watched many how-to videos for zeppoles. And I really like the clarity of yours. I like your style.
Thank you so much, Susan. Do try to make the zeppole and you'll make them over and over again!
Couldn't make it to family Christmas the last 2 years now due to COVID. Craving zeppole so will make our version this weekend with the kids. Our family would make them with diced up apple in the dough. And my Gtandma used to always make a few with baccala (salted cod)! Thanks for sharing.
They’re a favorite of mine & I’m so happy I’ve found your channel. Thank you!
Looks delicious, you make everything, wonderful. Thank you.
Oh how wonderful…I can’t wait to make these for my children for the holidays!
I've been looking for an easy recipe like yours, it reminds me of my childhood that I would like to start doing with my children. Thank you !
Ciao, Luisa, involving the children is a double delight; they learn to cook and to share!
11/17/23 ..... Good evening Giovanna. Just came across your video for Zeppole. I can't even approximate how many years its been since I've had one. They look so delicious, my mouth is watering. I will definitely be making your recipe this holiday season. 🙂
ME TOO !!!!
My nonna used to make them but I always assumed she must have used eggs. I'm now vegan and pleased that eggs are not needed for this recipe. You could also fill the zeppole with apple or chocolate.
Hi Giovanna love the recipe I remember my mum used sultanas merry Christmas to you and family joe
Dear Joe, my father used to drop pieces of anchovy fillets into the batter instead of the fennel seeds that made them a dessert, and had them with friends, as a savory snack, to accompany a glass of wine.
Here in Brazil we called them Raining Dumplings, is delicious ❤
My grandmother would make them and they definitely made me happy.
Yum! I’ll make this for Christmas!
You will be the star of the Holiday!
Oh, dear... my Granny used to fry some kind of "zeppole". We Chileans call them "calzones rotos". The dough is thicker and sometimes she added two teaspoons of sugar to it. She made some figures with the dough like it was made of messy clothes. Finally she sprinkled over those calzones rotos a good amount of powdered sugar, cinnamon or a small amount of lemon zest.
I have come to prefer regular sugar with cinnamon because it doesn’t go all over everything. Of course, either one is fine!
Muito obrigada! Sua apresentação é maravilhosa!
What an absolute master class presenter of these old recipes. Merry Christmas from SA.
What a surprise!!!! . After many many years i finally found this childhood grandma delight recipe. She use to name it " Spinge" or " Espinche " .
Ill going to replicate now with tears on my eyes. Ce vediamo .
Thank you so much for preserving these traditions....and also for oreserving the oil !!!
Thank you so much Giovanna! A wonderful video as always- it's truly a joy. Best wishes for you and your husband and your family. Greetings from Germany 🍀💗
Thank you, Eva, and Happy New Year from across the ocean!
So amazing! I loved this video, so easy to follow along and the oil tip at the end was just what I needed to know! I appreciate your videos so much, can't wait to start making these delicious treats for my family and friends!
Hi Chantelle, If you make Zeppole, you will make them again and again! Buon Appeito.
My Italian grandma would make a BUNCH of these for Christmas time! Instead of spooning them in she would stretch them out with her fingers about the size of a peanut stick doughnut. Because she made so many she would leave them plain. When she wanted some she would heat them up in the oven and then put the sugar on them. She used regular sugar too. Not powdered.
What a wonderful toast. My Dad made something like zeppoli when we lived in Scotland. In the 60’s with 6 kids we very often ran out of money before Friday pay day. So Thursday night was snacks -sliced potatoes, covered in basic batter and deep fried. And my Dad’s batter deep fried.
Oh yum!!! I love that draining rack on the pan. What clever tool!!
Wonderful now I don't have to wait all year for our San Gennaro festival to come around. Happy Holidays🌲🌲🌲🌲
What a Lady..... ❤
I'm watching this video on november/23 and loved to find you and your channel! What a lovely, sweet person you are, Giovanna! Thank you so much for this heartwarming recipe! And I have subscribed, of course! :)
Semplice ma sempre straordinaria. Grazie e Buone Feste❤❤❤
Le cose semplici sono le piú buone! Buone feste a te ed a tutta la tua famiglia.
Love this and you are my newest RUclips obsession! I will definitely be making this soon.
They were light and delicious. Thank you again.
Yay! Thank you!
Thank you so much. You’re amazing! I could watch and listen all day 😊🍷👍🏼
Thank you o much!
Oh how I miss my nonna! You are a precious reminder. I’m new to your channel and can’t stop watching your videos. I’d love to make these for a Christmas cookie party. I need to make 6 dozen. How would I store them. I’ll need to make them ahead of time. Thank you ❤️
My grandma used to make these with just powdered sugar. I think they used to serve them at the Feast of San Genaro in NYC, where I lived as a child. I've also had them with melted chocolate. Delicious! Thanks Signora LaMarca for the recipe.
Yum!!!
Yum Yum!!! Try making them, Carla!
I love this video. My grandmother and mom used to make Zeppole when I was younger. I love everything about this video. You are so organized and to the point when cooking and baking so it makes it so easy to follow. I always learn something from you. I never knew about the cleaning of the oil and I never met a French Fry I didn't love. I can't wait to try make this! Francesca, thank you for a fun video and the perfect music to get us into the holiday spirit!
Thank you so much Carolyn! I appreciate your comments.
The zeppoles look delicious!!!!!! I can’t wait to make them! Thank You for the great tip for reserving my oil for another batch of zeppoles!!! Buon Natale!!!🇮🇹❤️🇮🇹
Hi Joanne, do make them, they are always a hit! After you fry a potato and you strain it, the oil is as good as new.
Another beautiful video! Bravo to you and Francesca!
Grazie Mille!
oh my goodness, you are so earnest and beautiful. I miss my nonna so much, and wish she was still here so I could learn more from her and share life with her some more. Thank you for sharing on youtube, and not just doing the recipe but also teaching and sharing your thoughts. xoxox Buona festa!
Thank you for this recipe.Love the Italian desserts as my fa.ily was so use to doing as a child. Thank you also for the memories & hpw to save the oil this way with potatoes. I alwsys strained my oil to reuse but not this way. God Bless you & thank you for sharing these good tecipes & the extra lessons. 🙏 😅😂❤
You make it look so easy!! I'm in!
I hope that you try making the zeppole; it is easy!
Looks so delicious I can't wait to try this ..thank u very much ❤️
Have a merry Christmas & Happy new year 🎉 ✨️
God will bless you both and you both bless us ❤
I adore your food preparations and your clear cooking advices ! Many thanks from Cologne,Germany!❤
You are so welcome!
Love it.... thank you again for another great little recipe
Thank you, Lisa, I love sharing my recipes!
I love this channel!
First time seeing your channel. Not familiar with Zeppole, it looks good. Have not seen a half-rack like the one you have on your pot, for resting. Love seeing the cutting tool. Great to see it still getting used.
One of my aunts would make these every Christmas! My cousins , brother and sister tried our best to be polite!
As always loved your video's! Besides the yummy foods, are the shots of your artful home and surroundings. Enjoy the best of what the holidays brings to you and your family.
Thank you, Marcia, and Happy New Year from our Family to Yours!
Grazie mille cara signora . Buona feste pure a lei.
We are Sicilian, at Christmas we would make savory Zeppole, the dough is made with a cooked and mashed potato then we stuff each one with an Anchovy. So good!
Looks delicious! Never had it with green beans & potato before.
Hello from South Africa I came across your video having 4 grandsons will be making it for them thanks for sharing
You are wonderful! The Zeppole look so good!❤
Thank you! From the state and town of Bainbridge Georgia! I truly want to try these! So easy and looks delicious 😋
Happy Holidays
Wow just waiting the hour to fry my zepollies. Thank you so much
Patience is always rewarded with Zeppole! Weren't they delicious!
My grandma used to do them in Sicily. Thanks for teaching me the recipe she did not have the time to teach me
I made them with whole wheat flour and cinnamon, they were super!!!
I am so happy I found your channel. Alla prossima volta!!
Grazie, Angela, alla prossima volta!
@@GiovannaBelliaLaMarca Ho fatto le zeppole e vorrei mandarti la foto. Dove te la potrei mandare?
The tip at the end is liquid gold
Love everything about this show....gotta try all of these....
We had them with anchovies, or this sweet version. Loved the anchovie version with a beer!
Love your cooking. Ive tried the zeppoles and they are great. Love watching you!
Thank You, Maria, I appreciate your kind words!!!
You are wonderful! Thank you for your channel! Buona Festa😃❤️💚
Carissima Giovanna. I have just found your channel! I send your videos to my daughters in Brooklyn (where I grew up). Thank you so much for your videos and for sharing your wisdom and lovely family recipes with us. My family were Napolitani, and my recipes are wonderfully complemented by yours. I am inspired to come up to Arthur Ave next time I am in NY. Are you still giving tours or classes? Buon Natale e Buon Anno!
I will definitely make these, thank you much for another wonderful treat.
Mrs Giovanna thank you 🎶🎵🎶
You are so nice and talking in the way I understand completely 🎵🎶🎵
In the country I live we call them loukoumades 🤗 / zepolle
Thank you 🐝
Thank you my Friend!
I am going to use the same recipe but arrange them on a tray then one drop of olive oil and bake in oven. It comes very delicious. Thanks gor the idea. Happy Zopple day.
This brings me back to my NY unbringing. Would get these at the feast. Nice demo, I enjoyed it!
This year's Feast of San Gennaro in New York was the 99th annual celebration!
Thank you, Merry Christmas 2023.
Same to you!
Love your video
I am going to try making them
Where can I purchase the cooling rack that you put on the frying pan in your video?
You are one of my favorite cooks. Please keep the good food coming.
Manhattan Special was popular in Brooklyn too. I used to get it when I was a kid in the '60's and '70's. It was also sold at Ebbets Field at the Brooklyn Dodger games.
It’s still available, but expensive!
Thank you so much! I love sharing your traditions! I'll be sharing this for sure!
Youre adorable thank you for this, God bless 💜
I am going to try this one soon. Thank you for posting ❤
My all time favorite zeppole is made with anchovies in the batter. I eat them like candy. Possibilities are endless, try vegetables as well. Thanks for tip with the potatoes!
Great sensible kitchen tips! Thankyou! ❤ XXX
Omg i love these no fennel mom would make with 1/2 with Rasins
Both are traditional!
Thank you
I’m Portuguese and we have the exact same tradition of frying dough. My mother would flavour with lemon. Probably because her mother had lemon trees. Thanks for sharing. I’m going to try this recipe to see how it compares
Please let us know!