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February 03, 2008

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Comments

Manggy

That sounds like a great way to watch a movie in!! Is the name "zepolli" because they're meant to resemble onions? (sorry, my Italian is not great, or almost non-existent.) Would be a little too expensive for me to make, though, with the 2 cups of ricotta. I wonder if cinnamon sugar would be a great coating :)

Susan from Food Blogga

Your zeppole came beautiful, Ann! My mom bought them every year for St. Joesph's Day in March. Except they were filled with a thick, custardy cream, *sigh.* What a great submission!

Isabelle

Hey in French speaking Europe we call that "croustillons" :)

It's known on each fair all over Europe.

Cindy

Hey I think I've never had that before,
I have to find a place that sells it,
I can't fry things at home,
Ahh I wanna try it badly!

Ellie

Ooo, I've had these once before at a little Italian bakery here - I bought a small bag to share with my friends but we'd eaten them all just a few metres from the store so we had to go back to get more! How many would you say this makes, since I don't want to make TOO many, for the sake of my poor arteries :D

JEP

Mmm..your entry does sound delicious & addictive!

dhanggit

oh my god!! they look sinfully delicious!! i shoul try making some me that's donut addict :-)

Deborah

I have really been wanting to try this recipe! It turned out great for you!

Pasticcera

Humm, zeppole here are quite different from these, must be the regional thing again. Ours here in the Chisone valley of Piedmont are more like a filled pate choux ring.

roxx

I have to agree with pasticcera . . . the zeppole I know are a ring of pate a choux filled with custard and sometimes fruit . . .

my mom used to make these little doughnut balls too but I can't for the life of me remember what they were called . . . the ones she made were dusted with sugar and had raisins in them . . . we always had them at Christmas time . . .

Ann

Manggy, I tried and tried to find the derivation of zeppole and failed. And I'm sure cinnamon sugar would be wonderful!

Susan, thanks! They seem to really vary by region!

Isabel, thanks for the additonal info!

Cindy, try a street fair on St. Joseph's day!

Ellie, well this recipe made more than we (3 of us) could eat, so I'd wait for company or cut the recipe down by at least half.

JEP, they were extremely addictive and I don't like to think about the calories we consumed!

dhanggit, you should definitely try these!

Deborah, if you do try it let me know how it goes!

Pasticcera, yes, they seem to be very regional. I think the style I made is more common in the south of Italy.

roxx, isn't interesting how dishes change with geography?

smokeablunt

this sucks, i just made it exactly how you said and it sucks, they LOOK So much bette

Ann

smokeablunt, interesting name! I'm sorry your attempt did not turn out well. We really liked this recipe!

Dana

I have this book too, and the zeppole recipe jumped out at me right away. I still haven't made it, but I hope to soon!

Ryley

Oh yummm..

These look delicious..

That may have to be a book I pick up!

peabody

They look great!
Thanks for participating.

Mrs. L

These sound awesome. And I love the idea of putting them in a bag to eat them (never been to an Italian festival so would have no idea to do that).

Aparna

I like the idea of doughnuts with cocoa powder. These look lovely.

Tim

There is a MAJOR Difference in baking powder and baking soda. PLEASE make sure you don't make these mistakes while writing recipes for the public to use.

Ann

Tim, thanks for catching that. It has been corrected.

Chuck

I'll take a bag or two or three of those delicious looking doughnuts. Yummy!

George@CulinaryTravels

They look wonderful, my mouth is watering.

I've been debating whether or not to buy this book for a few months now, well now my mind's made up, I just have to have it :)

Rose Romano

Ive been searching for a crespelle recipe from Lawrence, MA". We use to buy them at the Feast of the Three Saints. My husband loved the once with the ANCHOVY in the middle...Me, I preferred them plain but sugar coated. There was always a loooooong line at the backery for this deep-fried desert. Then we'd walk along and meet old friends ...most were eating from their white bag of what we called Crispelli.

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