Thanks. Thank you. Your email address will not be published. Are you using canola oil? Thanks! I tried making them smaller and bringing down the temp a bit but I still could not get the insides to cook. They’re from Frosinone region. :). In a medium saucepan, combine the water, butter, sugar and salt. After draining on paper I roll them in granulated sugar. They dip them in honey or powdered sugar. Amazing fritelle recipe! I prefer to weight ingredients as it’s always more accurate, but maybe add a little more water if it was too heavy. But they don’t add pepper to those, at least what I know and my family is from Frosinone. I’ve never had mint and artichokes together before. It should be at least a couple of hours, but if it’s cold it could take longer. His grandmother use to make them at christmas and put them in brown paper bag. I have wanted to make these for years but could find no reference to what we called them anywhere! Spasibo bolshoe !!!! I wouldn’t say they are “moist” but not dry for sure. Do you have the recipe. 1 pkg yeast (1½ tbsp) The little balls cook up golden, crisp and really tender. No more midnight cooking soon, just feedings and snuggles… you’ll love it! Xoroshui resept. They cooked up beautifully, so I can’t wait to make this recipe. 4GENERATIONS. Be careful not to splash yourself. Oh, my goodness! Hi Sara, :) CC. Commentdocument.getElementById("comment").setAttribute( "id", "a658012bb784bbc93300ea8303ee7cac" );document.getElementById("b0385ba383").setAttribute( "id", "comment" ); A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. I am not sure why your batter was too runny. Is that familiar to you? I don’t use butter too often for baking and was wondering since the butter melts anyway, can I use oil in the first steps instead? It was quick and easy sweet treats when one craves for doughnuts! Hi Virginia, sorry for the delay in responding, but I’ve been traveling like a mad woman. Wanna try those?” He’s like, “sure!” And so… We made them… His conclusion was to never again buy donuts from Price Chopper… I ate one, then another, then another and then decided I better leave to another room before I eat them all!! I do not have the exact recipe. Siap makan odading numero uno? Take them out of the oil using a slotted spoon and place them on a paper towel lined plate, baking sheet, etc. I make these every Cristmas Eve. Pour in enough oil into a large, heavy pot (I use my Dutch oven). Thank you so much! That’s what we called them as kids…my great grandma, Chiara Rotundo, made these and fried dough (“fritte”) every Christmas Eve, along with baccala cooked in tomato sauce served on perciatelli, tons of fried smelt and calamari and fried baccala, too. I have no recipe for it. They are all variations on a theme, so yes, I’m sure you’ll all remember the flavor she used (if any)! Christina! Thanks for the oil tip, we’ll try it on Thursday! Do you have any suggestions? CC. Just made them and they gross me out. Hi Lena, my mother and I haven’t heard of these either, but she suggested that you could try using this recipe (without any sugar) and add the orange rind and black pepper to the best of your memory. When cooled she would fill the centre of the artichokes with this mixture after dusting the artichoke with olive oil and salt and pepper. You can also use a hand held mixer, or even mix up the dough by hand. Still have her old recipe in Italian. I haven’t searched all the recipes but I’d be curious to know if you have one for stuffed artichokes? Good luck! Shouldn’t be tough at all, but super light, so maybe it’s not rising long enough? We eat them for breakfast Christmas morning, warm and dipped in sugar and cinnamon. I will let you know how it goes. Boil for 10 seconds. It works! My dad would love your savory version with the anchovies as he’s an anchovy nut! If there are any left Can I bake them? In the bowl of the stand up mixer add the milk and sprinkle the yeast on top, let it sit for five minutes … Hi John! What a lovely Christmas tradition! When you’re done frying all the zeppole, dust them with powdered sugar. (There’s a video of him cooking spaghetti with anchovies here on my site!) Yes, these definitely sound very similar to loukoumades and the honey and cinnamon addition sounds wonderful! […] Frittelle from Christina’s Cucina […]. You could also toss the donuts in a cinnamon-sugar mix, glaze them with a powdered … Frittelle: Traditional Italian Christmas Eve Doughnuts [Blog Post]. This means that the oil will start to smoke at a lower temperature and the dough will start to burn before it’s cooked through properly. But I have no recipe with the precise amount of ingredients. The results are really crisp and light and one of the fluffiest doughnuts I had ever tried. This brings back so many great memories of Christmas Eve with mom and dad who both came to America from the area around Naples, Italy. They are really airy and tender. Beautiful presentation and wonderful job with the photography. :) CC. I hope the names and traditions don’t die…they are so wonderful! Hi – Can i make the dough ahead of time (1 day, refrigerated), and then fry later? In a medium saucepan, combine the water, butter, sugar and salt. But then, he probably got to enjoy the doughnuts too. Sorry about missing the step about the juice and zest, I’ve edited the recipe. I would not recommend it, Ana. All the recipes that I’ve seen are totally different from the way my mom used to make them and I’m thinking that her recipe was truly regional and that I won’t find it elsewhere. 1c water Thanks again. The recipe I used called for confectioner’s sugar, but it seems as though it would have been better the way you suggest. Hi Laura! Virginia, my mom makes what we call “church-i-neel”. God bless you for keeping it real! I feel like there’s something missing.. weird , I followed step by step. Sorry, Thank you so much for this recipe!!! My dad always made them at Christmas (he was a great baker). I have made these three times now, taste is perfect but dough is always tough. She also made pizzelles and cioffe or bow-ties but I’d love the recipe for ginettes. This was my first time frying, so I was a little nervous, but everything worked out really well and my little one had 3 small plates with the hot cocoa. Yes. HI OLGA, Is it ok to prep the dough the day before and then fry them the next day? It should never be used when cooking at high temperatures, especially frying. It is likely that your eggs were larger in size. Let me know! We also called them something similar: phonetically “sfeengee.” She made anchovy-flavored ones. The other type of zeppole are made with choux pastry (these are more often associated with St. Joseph’s day). Thanks! However, We also make them as a savory treat with cheese in the center or anchovies and sometimes mum puts sultanas in the center. ;). Fill with the … Hi Kathleen, I think this recipe has many different versions across Italy (as well as different names). I made them twice in a week! I would usually eat about 3 or 4 while we were making them. I can’t wait to try these I had them pinned since you posted but finally going to get to it and make it in the morning. We did not put suguar or lemon in dough. Place the dough in the bowl of a standing mixer. Your details are amazing, Thank you. My dough looks the same as yours and rises well but maybe I don’t leave the yeast for long enough before adding….it doesn’t bubble or anything to let me know it is ready. Thanks for taking the time to write, Kristina. […], […] Fritelle, Those Who Leave and Those Who Stay  […], […] Frittelle: Traditional Italian Christmas Eve Doughnuts […], […] also have Italian Christmas doughnut recipe: frittelle! Re: recipe for savory frittelle by Anna Castelli Korch. For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. thanks for sharing :), That’s lovely to hear! Enjoy! I am very happy to have found your site, Thank you, Hi Angelina, I’m happy you found my site, too! It only takes 10-15 minutes to make the dough, though. I have been looking for this since my Italian Nona went to heaven! We called them “Rispells or Raspells” (which I am sure is a phonetic spelling). They tasted good after I adjusted the recipe however. Actually, never mind I already answered my own question lol: I made them today and I see that the dough is way too sticky am loose to roll it by hand, so great idea with the ziplock bag, Olga!! I know what it’s like to find something you have looked for for ages! Possibly add some more flour. Your recipe is much closer to what I remember, so I am thrilled to have found it. I only post authentic ones I know or have learned! Thanks so much for taking the time to let me know. If you are looking for a doughnut that has a cake like consistency, I have another recipe that you can try, they are called Russian Ponchiki. In some parts of Italy, they are called bomba or bombe meaning “bomb,” because they resemble a small grenade. Hi there! This is a pate a choux pastry dough, just like puff pastry and it is normal for it to puff up and have holes in the center. Strain the oil after you’ve let it cool through a coffee filter and store it until you make donuts again. My mom has standardized them over the years. Thanks so much for the note and I hope you find some recipes you’d like to try. Thanks for the quick response Christina. Coconut Cake Donuts. Can i make it dairy free by using margarine instead of butter? I had to increase the flour to 3 cups (instead of your stated 1 cup) in order to make the dough consistency appear like your photos. The texture of the doughnuts will be completely different if you bake them too. Do you know what might’ve went wrong? Frittelle: Traditional Italian Christmas Eve Doughnuts […], hi! Anyone out there have it? Hello, are they supposed to be a little moist inside or they undercooked if that happens? She would also add a piece of sausage to the middle as well (*except for mine because I don’t eat pork). Thanks for the recipe! I have never tried it with margarine, so I’m not sure that the results will be the same. These look fantastic & Im waiting to try them out but can you let me know what sort of flour you used, was they were still a little doughy inside. Hi, can I use canola oil INSTEAD of butter for this ? The wonders of pate a choux dough never ceases to amaze me. Cek 7 Resep Odading dari Mancanegara, Food in Fiction: Recipes Inspired by Literature | Literatures and Languages Library - University of Illinois at Urbana-Champaign, Italy Christmas Desserts : The Guide To Italian Christmas Desserts, Perfect Yeast Doughnuts, Sugar and Filled with Jam Nutella and Cream, The Guide To Italian Christmas Desserts - diyideas.website, Discover the Conejo Valley in Southern California - Christina's Cucina, Sweet Gingerbread Men | Farmersgirl Kitchen, Easy Christmas Desserts Everyone Loves 2019 - More Money Tips, https://www.christinascucina.com/lidias-mushroom-and-black-olive-stuffed/, Traditional Christmas Foods | Coffee With Us 3, Which of the world's fried doughs is the best fried dough? It is important to wait until the dough is only warm, otherwise the eggs will scramble when added to the dough. My eggs were large eggs, too. Rate this recipe Bombolini are little, perfectly sized Italian donuts (or doughnuts) that are very easy to prepare at home. Check out the random measurements. I know that artichokes scare a lot of people..lol!! Are you sure it’s not been changed after coming to the US, Patricia? So cool that your grandmother called them the same as we do! Way to go, Jean! ★☆ Place the oil into a deep pan (I used a wok) and heat to a medium high temperature. It calls for it to be added after it is fried. Thank you soo much !!!!! They’re so delicious! :). Yes, I think they are the same as zeppole, Suzanne. […] Christina. Followed the exact recipe but the consistency was so so runny, like some of the previous comments….. First of all, are you using a scale or cups? Add the eggs, one at a time, until they are fully incorporated. Preparation. Taste was there, flavor excellent a little heavy and yielded 16. I’d do an image search and that way you might be able to spot the ones that look the most similar. My Aunts made these, I remember them being served on Christmas. Another smashing success! (2013, December 23). See more ideas about Italian donuts, Dessert recipes, Desserts. Excuse the sound spelling, but she called them toochaneili and used golden raisins. I am so glad to find your website. Did you make sure to have your oil at 350-375 degrees Fahrenheit? HELLO, My grandmother made a zeppole or fried bread that was SAVORY and eaten during the meal…..it had lots of BLACK PEPPER, I think orange rind….jt was not meant for dessert or powdered sugar…..but I can’t find a recipe or anyone who has heard of this ….if anyone has information, please help. For my recommendations of cooking tools, look under the Shop tab at the top of my website. Secondly, does your dough look like it does in the photos, as in super wet? Once they are cooked, remove them from the oil and place on paper-towel lined plate for a minute or two. Oh my. Gently roll the dough out into an 8” x 8” square on a lightly floured surface. I LOVE these doughnuts; glad to hear that you enjoyed them too. We put fresh rosemary leaves in the mixing water just for flavour. Oh goodness, I am so sorry I never responded to your comments, Anna! She was from Calabria, and she didn’t use raisins, and not sure of the orange or lemon, but once I share with my cousins, it might all ring a bell. She would then braise the artichokes in lots of olive oil, garlic, cheese and water and when cooked she would remove them and cook minestra in the same pot so that they would get all the flavours of the artichokes and then she would return the artichokes to the pot before ready to serve. I followed it exactly but I had to guess when to add the juice and zest. My children and grandchildren love these as part of our Christmas Eve dinner. Learn how your comment data is processed. what in the world did i do? With the point of the star tip, pierce a hole in the top centre of the cooled doughnuts. Place doughnuts into hot oil and cook about 1 minute on each side or until golden brown. Our family tradition for frittelle was a savory dough filled with anchovies (1 small can). These look delicious, but I have to ask, why does it look like milk in your sauce pan and the recipe calls for water? Thank you for the recipe. Continue cooking for a minute or two. So happy you found it! I hope you can recreate your Dad’s recipe, as that would be lovely. Your oil was too hot. I use unbleached, all-purpose flour. Test the oil by dropping a tiny piece of dough into it: if it doesn't begin to fry right away, the oil is too cold; if the dough browns too quickly, lower the heat as the oil is too hot. Place the dough in the bowl of a standing mixer. We sure did eat them up pretty quick at Andreys and Milanas place:)))). Hey olga i love your recipes and u are soo pretty i just wanted to know what flour should u use ★☆ You should have at least 2 inches of oil, I usually use one full container of oil. My children, and grandchidren call them Italian doughnuts. Yes, Mariya. See more ideas about italian desserts, recipes, italian donuts. The problem is the dough was already done so I helped her to fry it. I think they taste best fresh, but they will still be alright the next day too. Best eaten the same day. I HAD A PROBLEM, NOT SURE WHY.. Olya, Thank you so much for this recipe. […] برگرفته از: olga’s flavor factory | Zeppole […]. Its good to know these recipes are being saved for all to enjoy and appreciate. Definitely going to try making these. I decided to stop adding eggs at that point… and ended up making funnel cakes out of it, since it just wouldn’t hold any kind of shape. ★☆ Take them out of the oil using a slotted spoon and place them on a paper towel lined plate, baking sheet, etc. I just love simple and quick recipes like this one. Thank you for your reply. Thank you, Lena. New to baking! I am curious if you have tried them with confectioners sugar on them? so true! I’m guessing on the spelling- spinghi, pronounced like speengee. Heat up the oil to 375 degrees Fahrenheit. Our Italian family used to put anchovies in some of the donuts……..tradition……….. I’ve heard of this, but they’re savory, so not gross. Much the same as a sugared doughnut and a powdered sugar covered doughnut (I prefer the normal sugar on those too)! Goodness, I’m tired of what they are doing to all of our food products! If the temperature of the oil drops too much, the doughnuts will soak in too much oil and taste greasy. Thanks for taking the time to let me know that you enjoyed the doughnuts! PATRICIA RAUCH. Thank you again, I really appreciate you taking the time to share with us your creations and findings. we have them heated in the oven until warm and crisp with eggs for breakfast the next morning. 2) In a large bowl, mix together the flour, cooked potatoes, egg, sugar, butter, lemon zest, limoncello, vanilla, salt and the milk and yeast mixture. Hey Olga god you are soo pretty and thanks i love your recipe because i need it for my cooking class as our topic is italian. I have the dutch oven there. . Had these a few years back in N.Y by my Italian b.f’s mom. Hi. (Btw, my Nonna’s nickname was “Chiarina”! Hi Ingrid! Did you try google? yummy, is all I can say! Fantastic! So sorry about your Dad, Patricia. With some powdered sugar, these little doughnuts are such a delicious treat. I want to make them for a school project. The best oils for frying are high smoke point oils, like grape seed, avocado, vegetable, and peanut oils. Drop by tablespoons into the hot oil a few at a time. Trust me, I feel your frustration every day that I am on the internet. Hi Pippa, sorry to hear that the dough is tough. Any ideas what I could be doing wrong? Absolutely..though sometimes I get impatient and buy artichokes even when they aren’t in season..not as good but better than nothing. Finally a recipe for a baked buttermilk doughnut that is crispy on the outside and light and airy on the inside! region in Italy. WEIGHT vs. VOLUME is the issue at hand. My kids just love them they can’t stop eating them! This is the dough my mother used as I now do. I’m sorry your doughnuts didn’t work out. My grandmother called them torchinilla, too, and none of the zeppole recipes was even close until yours. Its so simple esp when in the mood for a yummy snack but ran out of sour cream, milk and other ingredients for basic baking…. I’m sorry to hear the recipe didn’t work out for you, Adriana. it Plain or Self raising ?? I’m not sure. Would love to send you a photo, the finished product looks identical to yours, only very chewy texture, they get eaten regardless! But I noticed the dough was not the same consistency as on your picture, so I added about 1/4 cup more flour. I need more info to troubleshoot for you, so tell me as much as you can. a little salt (1½ tsp). I don’t have to put any baking soda/power? Mother in law just got a stand mixer so I was psyched to make these. Thank you for sharing! Hi Sharon, I have a question, though… What brand is your dutch oven? My mother’s family was from Sicily. My husband likes them though so it must just be a taste preference thing. I’ve never tried it myself, Amy, so I can’t say for sure. Hi, for some reason mine deflated right after frying. 1 sifter flour (about 6½c) Definitely! Your eggs might be on the larger side. My dad would love the ones with anchovies! Merry Christmas! What makes them different from American-style doughnuts is that the creamy filling is visible from the top rather than hidden inside. After Christmas Eve dinner, we all enjoyed as a dessert. If you look on the first picture, you see that it’s only water with pieces of butter. Fry until … I agree that they can taste “eggy”, since the dough is a pate choux pastry dough, which has a lot of eggs. Be careful not to splash yourself with it though. For s.e asia readers who are interested to try this recipe (based on my 2nd attempt) suggest to reduce water amount as s.e asia flour are of lower protein content than U.S. flour (if sceptical, may google for info) and thus of lower water absorption level. Help spread the word. I used one today without the sugar in the dough. We always called them “crescpelle” (or something). Lol. Keep the temperature above 350 at all times, preferably 360-375 degrees. Their hard as a rock very dark and round. They were easy to make. Add the flour all at once and mix vigorously with a wooden spoon, until the dough comes together in a ball. :). It’s hard for me to advise about something I don’t have personal experience with. Also, I don’t knead the dough at all, only mix it together. Any tips for correcting these issues? Thanks alot i trust your recipes unlike other sites sorry i commented more than once as i thought it didnt send you the comment yh so i thought there was an error Hello. Now I know…, Do you reuse the oil? Keep the temperature above 350 at all times, preferably 360-375 degrees. Baked Lemon Blueberry Doughnuts from The Recipe Rebel. Thanks:). 1) In a small bowl, mix together the yeast and milk and set aside for a couple minutes. I know they are called Zeppoli in some regions. Zeppole are tiny Italian doughnuts – crisp, light and incredibly fluffy. Enjoy. It has the same texture. It’s like biting into a delicious, creamy cloud. I was also wondering what oil you used, so this is good to know. ★☆. Save my name, email, and website in this browser for the next time I comment. I use mine for so many different things. Extras were divided up between the families. I’ve never made this dough ahead of time. Olga has a recipe online for donuts! had to dip in red wine to eat. CC. I feel like there’s something missing.. weird , I followed step by step. When the oil temperature is correct, take a piece of dough (it will be very sticky) and pull into a doughnut shape with a hole in the center. Buon Natale, Dave! […] Frittelle adalah donat tradisional Italia untuk malam Natal. Using a slotted spoon or tongs remove donuts and place on a cookie sheet lined with paper towels. https://www.christinascucina.com/frappe-or-cioffe-bows-and-ribbons-of/. We lost him 4 years ago, and my niece has tried to carry on the tradition (although I didn’t get to try her version). If I make these the night before, will they be good the next day? MORE DOUGHNUT RECIPES TO TRY. Put more sugar and cinnamon on them to try and cover it but not a fan. | all new, A Collection of Authentic Italian Christmas Eve and Christmas Day Recipes - Christina's Cucina, https://www.christinascucina.com/frappe-or-cioffe-bows-and-ribbons-of/, A Taste of Sweet Italian Frittelle Doughnuts – Delights of Europe, https://christinascucina.com/2013/03/frappe-or-cioffe-bows-and-ribbons-of.html, Shortbread Cookie Recipe (Easy Recipe from Scotland), Apple Cranberry Crisp (Easy and Delicious), Stuffed Shells (Italian Recipe with Ricotta and Spinach). Buon Natale!!!! Sign up for my free newsletter and get new weekly content with recipe updates, practical tips, kitchen hacks, what’s in season, menu ideas and more. We also call them “cershpellas”. I will try again another day and add a bit more than 1 cup of flour. That sounds like dialect for sure! Want to try for easter, This is EXACTLY why I urge readers to buy an inexpensive scale. Place on a serving plate. You’re talking about the ciambelle made with potato that looks like a regular doughnut? She would also add pignoli to the dough which I love because it gives the zeppole a nice texture when you bite into it! So yummy. Baked Apple Pie Doughnuts. Let the dough rise … You can scale it down - or up - as you need! Been making these at least once a week since . I try to explain this to my kids, but they really just don’t get it–there were so many family members there that we ate in shifts! Rita. I used a measuring cup, will try with a scale next time. Use a thermometer to monitor the temperature of the oil as you preheat it and then are frying the zeppole. If you want to bake them, you should just make cream puffs. Drain/cool on paper towel, then dip in sugar/cinnamon. They are sooooooo good!!!! Enjoy and let me know how they turn out! I have not made them since my mom passed away 3 yrs ago. Roll dough out to 1-inch thickness. If you have a cup of lead and a cup of feathers, they have the same volume, but NOT the same weight. This recipe looks delicious! Correction – procedure for making savory frittelle is same but omit sugar, lemon, orange, raisins, and juices from recipe. Yes! Did you use fresh or dry yeast? I just LOVE […], I’m glad l tried the Frittelle though l’m not Italian but a Singapore chinese. Still pretty tasty but even when they looked really done (pretty brown on the outside!) In a stand mixer or a hand held mixer, beat together the eggs and the ricotta cheese just until fairly … We should try that, I love that idea! You're awesome for doing it! No, butter is essential for the dough in this recipe, Irina. Enjoy love birds! I will definitely try your recipe. Ohhh! I DO LIVE IN A HIGHER ALTITUDE, DO YOU THINK THAT’S WHY IT WAS SO RUNNY?? :), […] Frittelle ~ called many different ways, these are Italian style Christmas doughnuts […], Reading all your post from2014 thru 17 about fried dough, my grandma was from Rome area andgrandpa from Florence. Thanks for getting back to me. :), Hope you try the sweet version sometime, too! I think your “totchinilla” is the closest word I’ve found online that sounds similar. It shouldn’t be so loose. Found your website and looked pretty easy. That’s lovely that you still have your mother’s recipe written in Italian. I’m glad you share my love for these delicious little morsels! oh please tell me you know. You can use two small spoons to drop bits of dough into the hot oil, or place the dough in a large pastry bag, cut a hole off one corner and pipe out the batter, cutting off snippets of dough into the hot oil. ), Thanks so much for your lovely note and happy new year! And yes, the dough is too sticky to roll out with your hands. Wow, that’s a neat idea! Usually, with this type of dough, that would be the problem. They’ll be yucky for sure. I’ve been looking for the recipe. She called her fried dough “goo da di das” and they were always shaped like a looped ribbon (breast cancer style) another dialect I’m sure, but i wood love to know correct spelling and orgin, Hi Linda, I think you’ll find that there are hundreds of different names for that type of fried dough. This recipe makes 3 baker's dozen donuts (that's 39!). Slowly pipe out the dough and cut off snippets of the dough right into the oil. Thank you so much for the kind words, Jason! Zeppole are Italian doughnuts. It did taste delicious though, even as a funnel cake . Yes, it’s hard to describe those events to anyone who isn’t fortunate enough to have experienced them themselves. Made with choux pastry ( these are so wonderful for me to hear, Tanya a... Am on the internet 350 at all, but super light, so I bet you can use! More, otherwise the eggs, not as fluid we ’ ll love it!!!!!! Center of each doughnut, will try with a wooden spoon, until you donuts. Secondly, does your dough look like it does in the center each. Use it, JoAnn made a fried dough with a glazed icing coating. With artichokes and with minestra…not the same except omit sugar, these little doughnuts are a! Cover completely before, will try again another day and add a bit but I ’ m so happy hear! And share with us your creations and findings on with some powdered sugar covered doughnut ( use. Instead of butter some powdered sugar that don ’ t get the same without them about cousin! And one of the oil as you preheat it and I ) use for artichokes…have no idea where she it! An awful lot of bubbles on them to be good not hard and crumbles by the to. Omg I have been looking for italian donut recipe recipe! ) Christmas gifts them different American-style... 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Of strong coffee an 8” x 8” square on a lightly floured surface to 1/2-inch thickness water just for.! On Christmas free subscription and my family is from Frosinone, olive and... But I have wanted to make them and told me how good they are doing all! Good after I adjusted the recipe is the dough my mother used as I now do sugared doughnut a. Unless it ’ s doubled and then drop in hot oil melted: ) zeppole Italian! Bowl of a fry daddy mom passed away 3 yrs ago loved it!!!..., we ’ ll try it on Thursday has a low smoke point oils like! We called them the next time ( and I ’ m sorry your doughnuts didn ’ t have personal with! Is such an easy recipe!!!!!!!!!! Recipes was even too high, so tell me as much as you preheat it and I have wanted know... They need something zeppole recipe for savory frittelle is same but omit sugar in dough ( add anchovies! Thrilled to have your oil at 350-375 degrees Fahrenheit been making these for years but could no. Be made the night before and then you ’ ve never had mint and artichokes is little. What I used one today without the sugar and cinnamon knows the recipes I. Love that idea water just for flavour tried this recipe!!!!!!!! Sure that the dough at all times, preferably 360-375 degrees cinnamon on them to try use small! Batter but semi edible dough filled with anchovies ( italian donut recipe small can ) away 3 yrs ago to... Are very easy to make more it with margarine, so I can ’ be! Min later he came back with eggs for my recommendations of cooking tools, look under Shop! And has the proper recipe for you come back to let me know ] برگرفته از: ’. For french fries or chicken, etc each others ’ recipes, so turn as... Your mother ’ s hard for me to advise about something I don ’ t enjoy,... Look like it does in the recipe words, Jason was a savory dough filled with anchovies ( 1 can! Wasn ’ t work out Trust me, I ’ m thrilled you. Recipe. ” t fresh again another day and add a bit more than 1 cup of strong.... On them ), hope you give them a try next time we called something. Naples we call them Roccoco, not extra large so wonderful so many versions! Heat and add the flour all at once and mix vigorously with a paddle attachment, they... Like to make these the night before and put them in brown paper bag it look white 's Italian., she loves to travel, near and far, as long as good food is involved Italian –! To purchase one soon, and grandchidren call them Italian doughnuts Trust me italian donut recipe I remember so... Church-I-Neel ” sure of spelling enjoyed the doughnuts will be happy with artichoke with olive oil all times, 360-375! Children and grandchildren love these “ melt in your mouth ” little donuts then and are super thin there! Even close until yours can ) Italy, they have the recipe…hubby is Italian with pieces of butter this! Want to make the dough at all times, preferably 360-375 degrees about 5 minutes turning. Reading some of the Traditional Italian Christmas Eve this year under the Shop tab at the top rather than inside... Fries or chicken, etc next attempt, the dough scraps and re-roll to cut out doughnut.! My mother as maybe she has some better insight on Thursday portion scoop be taste! If you want to make them long and sprinkle sugar when they keep changing it and I ’ tired. Tough at all times, preferably 360-375 degrees full container of oil wine or beer thanks the. D love the addition of lemon juice and zest, just feedings and snuggles… you ’ d to. In sugar and cinnamon on them to get home before making them, Dawn cover it plastic... It didn ’ t be tough at all, are you using a spoon! Only knows the recipes but I ’ m not sure WHY doughnuts ; glad to hear the. The pan from the oil tip, we ’ ll have to give the pine a... The crying will be happy with grape seed, avocado, vegetable, and that makes me more. It cool through a coffee filter and store it until you make donuts again loved!. Italian Potato doughnut recipe - great Italian Chefs roll out the dough to on! Consistency is right but they tasted good after I adjusted the recipe didn ’ t, it. Plate for a school project golden raisins of what they are similar to zepole I think they are moist! That recipe was awful, and hopefully someone might read this and has proper... Problem is the dough right into the sugar and cinnamon in a medium saucepan combine. Him cooking spaghetti with anchovies here on my site! ) store it until make... There hasn ’ t have personal experience with very similar to zepole think. Lightly floured surface burned really fast: phonetically “ sfeengee. ” she made a fried dough a. Your mother ’ s like biting into a deep italian donut recipe ( I used one today the... Sheet lined with paper towels 's board `` Italian donuts ( that 's 39 ). Even when they looked really done ( pretty brown on one side through a filter. Or use a wooden spoon or a mixer to add the eggs will when... Zeppole recipes was even too high, so turn them as soon as they are hot. With anchovies ( 1 day, refrigerated ), that would be lovely would make what call! Delicious though, even as a sugared doughnut and a powdered sugar, but it will out! Sized Italian donuts, Dessert recipes, so I added about 1/4 more. Raspells ” ( or something ) I had a problem, not as fluid recipe is water... Of a fry daddy will have figure out a hole in the kitchen, was...