How to make Zeppoli~With Chef Frank

[@EmilyDuncan]

Frank!! These look so good, please consider using your immense power to manifest some in my house

[@boeingbros0550]

Do a ketchup based food battle!

[@saratoga4126]

Hi Emily

[@EmilyDuncan]

Hi saratogacv03 yt

[@acceleratingthesupernatural]

Hey Emily it's good to see you around here, hope you're okay

[@saratoga4126]

We should get Emily's channel some boost in subs also not just her but also the other folks from Epicurious they're so entertaining just to make us learn how to properly cook too bad Lorenzo hasn't got YT

[@greenking9336]

Honestly I don’t watch these to learn to cook, I just enjoy listening to Frank

[@rubyrosie_]

Hi Frank from the Institute of Culinary Education

[@KT-yq7ed]

OMG I have to make them right now!!!!! haven’t had them for ages…….👵🏻

[@pk_lo4638]

Wow, he looks like he cooked at the Institute of Culinary Education for like 20 years

[@joeyk107]

24 years*

[@lisahodges8299]

Wow, a little unkind. Be nice. Birdy

[@cristianespinal9917]

I would always get these at the San Gennaro Feast in NY when I was a kid. My local pizzeria growing up had them too. I haven't seen one in years now, so I went searching for a recipe. Thanks, Frank!

[@worrystone4109]

Wow he looks like he's a chef for a youtube channel that does 3 levels of cooks... hmmm I wonder-

[@sideelen8117]

Hey isn't this the saltGOD!!???

[@RedRoseSeptember22]

In the flesh XD

[@siphillis]

I'm digging the new close-up cam, Chef!

[@lisettedones6582]

OMG!!! I just made these Zeppolies and when I tell you I am in love with this recipe, I mean it! My family loves them!

[@ProtoCookswithChefFrank]

I’m glad they liked them

[@KT-yq7ed]

God Bless Aunt Lucy…….made these today…..ate about ten of them throughout the day…..it was my b/d so I had company and they loved them…..was happy to find out that after frying I could freeze them…last up to three months…..tks Frank this will be my go to recipe…..and yes I coughed a couple times inhaling the powered sugar….. I remember the feast of St Francis ~ Our Lady of Loretta Parish…they would have all the statues and parade up and down the streets……. good memories…..

[@haroldhenderson2824]

The simplicity of fried yeast dough covered in powdered sugar. One of the reasons people learned to cook.

[@tonymusolino2369]

Your recipe is spot on. I make your zeppoli all the time. Only difference is, I use a pair of chopsticks or the handles of 2 wooden spoons to flip them. And i drain them in my deep fryer basket with a sheet tray underneath to catch the oil. Also i only add the powdered sugar to them after they’ve cooled a bit. My mom used to fill them with chocolate cannoli cream. Delicioso!!!👍🏼👍🏼👍🏼👍🏼👍🏼

[@dorisproman5589]

Frank thank you for being honest. We love you here in Georgia!!

[@terry-vq6ed]

I LOVE THAT YOU ADD EVERYTHING INTO ONE BOWL!! YOU ARE VERY GOOD IN EXPLAINING THE RECIPE THANK YOU

[@ProtoCookswithChefFrank]

Thank you so much

You did such a great job with this Chef. Thanks so much for sharing! My grandmother would make them every summer during feast season and I've been looking for a good recipe, now I've found it!

[@kurokazan7808]

This looks a lot like something we have here in the Netherlands. We call it oliebollen. It's a newyears treat

[@geowillia6325]

Paper bag is what makes them better!

[@ProtoCookswithChefFrank]

Agreed

[@cml222444]

FINALLY….. THE CORRECT WAY!!!!!!!! WITH YEAST…. all the other “pretenders” make it with eggs and no yeast,.! That is either a form of choux pastry or churros, Nice work Frank! Finally-- THE ITALIAN WAY. Thanks

[@bernadetteliguori2563]

Yes finally a ecipe with yeast. I ordered these at a Italian Restaurant and it was like eating fried bread. Very disappointed 10:48

[@SamMartin0]

I haven't had these since St Ann's Festival in Hoboken, exactly as described. They are sold by grandma's and handed out in paper bags with a very generous pour of sugar.

[@Ively-Creations]

Awww, Hoboken is where I grew up. And it's the BEST place for this delicious, magical fun-ness!!!

[@NGLaw56]

Hoboken stand up!! So many great memories at the St Anne’s feast.

[@heiderodriguez6234]

Hoboken and San Gennaro’s feast,,❤️❤️ my childhood

[@SJ-bi9wu]

@@Ively-Creations My Mom grew up in Hoboken. : )

[@G_Vella1998]

here in Malta, we fill them up with sweet ricotta and cover them in honey, they are magnificent. You can only buy them around the19th of March (feast of St Joseph)

[@SirBlade666]

In the Netherlands we call these "oliebollen" (oil balls). Some options to make them even better, mix some raisins through the dough, mix some cinnamon through the icing sugar, or even better, both.

[@emmayoung3355]

Or some apple! Yum

[@sophroniel]

Was gonna say the same! Is it a Netherlands thing to have them at New Years? My fam is Swedish, but a close family to ours is Dutch and my entire childhood the grandmother of the family made them every NYE and only then

[@SirBlade666]

@@sophroniel Yes, it is. The tradition must be at least a 100-150 years old.

[@connerpoul6630]

The are not zeppeli

[@frankyoualot]

@@emmayoung3355 wow, great suggestion! i'd chop up the apple w a touch of water, and cook slightly in the microwave to lightly soften them with some sugar and cinnamon, since the doughnuts only take 2 minutes, hope that helps!

[@ritagonzalez8923]

Thank you,fantastic demonstration!

[@nc8524]

I did a double take when you mentioned there was a version with anchovy inside 😮. Thanks for showing how to make these- they look and sound so delicious!

[@ProtoCookswithChefFrank]

You are so welcome!

[@joeyk107]

4:24 Frank should be a rapper

[@saratoga4126]

😂

[@janetmissjacksonifyourenas2904]

i grinned at this comment

[@nighthawkcm8872]

Frank droppin barz

[@Em-xr5je]

im dead omg yessss

[@mindyourmess4386]

Thanks for sharing! I remember as a kid going to the carnival and getting these fresh out of the grease they would put them in a white paper bag with tons of confectioners sugar and you get to shaking. Gonna try these this weekend

[@ProtoCookswithChefFrank]

Same here. Homemade are better.

[@Alisson1989b]

In Brazil we call them "bolinho de chuva", something like "rain cake" and we use sugar and cinnamon in the end, i really love this recipe.

[@ProtoCookswithChefFrank]

That sounds great

[@annmarie1689]

I would make these as a kid but we always put them on a brown paper bag when they came out of the oil. Then put the 10x on them. So good!

[@YackBackatcha]

You said it! We only had these delicacies on holidays.♥️

[@SinStar87]

Best name for a cooking education channel.

[@miguelgarcia-iq7dy]

Lovely, thanks for sharing

[@latoyabaker131]

This was a easy fast and convenient way of making them thanks for sharing your recipe

[@MalcomB516]

Made these today and not a baker or ever made dough. Came out perfect and the family devoured them. THANK YOU!

[@divadeb1907]

They are delicious this is the best recipe I use it all the time.

[@ProtoCookswithChefFrank]

Glad you like them!

[@GracieHernandez-z3h]

I finished frying the Zeppole and they are light and airy and delicious 😋😋😋 Thanks for the recipe ❤❤❤

[@ProtoCookswithChefFrank]

Glad you like them!

[@GracieHernandez-z3h]

@@ProtoCookswithChefFrank I love them.

[@paulalascola6714]

My Grandmother and her Grange ladies used to make thes for a county fair

[@primeline31]

Wonderful! FYI - 1 pack of dry yeast = 7g or ¼ oz. or 2 ¼ teaspoons

[@mnichols1979]

Man I gotta say since I've been watching your channel, I've gotten so much good information. I love how you just make it so comforting to know that everything will be okay.

[@turtleface07]

I really want to make these now, they look delicious!

[@lisahodges8299]

Proper cooking where you know when the ingredients look right! This is how my sister taught me to bake. Birdy

[@ProtoCookswithChefFrank]

So true!

[@frankyoualot]

Less greasy = maintain 350 degrees (use a candy thermometer!), don't fiddle with them much, flip over delicately and lift out of oil...if you flood the pot with too many (5+) the oil temp goes down and the oil will soak into the dough more...hope that helps! thanks, Frank

[@omikronweapon]

Instantly reminded me of the Dutch "oliebollen" ("oil-spheres") I guess it's just a regional variation on fried doughballs. Although I was interested to learn that in some regions in Italy Zeppole are eaten at new years celebrations, either with the anchovy, or with sultanas, as

[@gaynorpatterson2915]

I just made them. And they are awesome. Made a lot. They were quite a. It bigger than the ones in the video. Next time they will be smaller. Thx for this wonderful recipe.

[@ProtoCookswithChefFrank]

Great job!

[@michaelg6686]

That is Nice.great Job.

[@dianeboudreau298]

Yum Yum. So glad you mentioned the anchovy zeppole. That's how my mom used to make them. Thank you!!

[@ProtoCookswithChefFrank]

I hated them as a kid but love them now.

[@samisayque]

Thanks Frank! I made these at 1am and didn’t want to heat up oil so I just tossed globs of the dough into the air fryer and they still turned out very good. Cheers!

[@ProtoCookswithChefFrank]

Glad they turned out good

[@kamcam4269]

This recipe was absolutely perfect!! Thank you!

[@diannevita4574]

My husband INSISTS that zeppolis are made with left over pizza dough (like that ever exists!). He tries to make them with that & they come out super chewy. YUK! I've been saying that they should be light & airy like doughnuts. Frank agrees with me, I see.

[@ProtoCookswithChefFrank]

I’ve been married long enough not to get involved. P.s. your right

[@lmtoot]

Add a couple potatoes

[@nicolenew1708]

AMAZING

[@michele-kt]

YUM!!! Your kitchen must smell like the San Gennaro feast in Manhattan and the Our Lady of Mt. Carmel feast in Brooklyn I grew up going to! They would put a dozen zeppole in the bag then drop a half cup of powdered sugar on top. We would shake the bag of zeppole to get the powdered sugar all over them. 😋😋😋 My great aunt used to put ricotta with cinnamon and sugar inside of her zeppole!

[@Etherovamonas]

In Greece they are called "loukouma'des". Usually you get them with cinnamon and powdered sugar or with honey syrup and cinnamon .In my family we use to make them in cold winter nights. There is also a savory version with soft and creamy feta cheese in.

[@OurKitchenClassroom]

A big thank you to Aunt Lucy, indeed!!! 💜💜💜 Do you put the anchovy in the middle of this sweetened dough, or are you making a separate savory dough? I can imagine that these would also be delicious if they were flecked with herbs and dusted with finely grated hard, dry cheese such as Pecorino Romano or Grana Padano after frying! 😋😋😋

[@ProtoCookswithChefFrank]

A separate dough. They would be good with cheese too.

[@connerpoul6630]

What ?

[@gaynorpatterson2915]

These look delicious. Imma gonna make them. Thx 😊

[@ProtoCookswithChefFrank]

I have a student that swears by them. She’s has made them at least 5 times

[@maddog8148]

Nice!! God bless Aunt Lucy!!❤️🙏🙌🏼

[@ProtoCookswithChefFrank]

Thanks

[@132411guy]

You make frying look so easy - definitely makes me feel more confident about preparing these. Thanks, Frank.

[@evelynwilliams5174]

My grandmom never measured anything either,as I rarely do unless there is a recipe requires exact measurements. She made them just like you did👍👏❤️ She would make a mountain of flour on the table and eggs in the middle and proceeded to make dough for whatever pasta she was making for dinner. Sure miss all that!😊

[@sangem7907]

Made your Zeppoli last night and these are the best zeppoli I have ever made. Just like you get at a feast. I live in Florida now and no one knows what zeppoli is 😂 Thank you for this great recipe.

[@ProtoCookswithChefFrank]

Glad you like them!

[@KCKillua]

Thank you for sharing your aunt's recipe, chef Frank. Excited to see more. God bless you and stay safe. :)

[@ayshaelsibai6159]

I used to love it when I was a kid

[@aslhancanik5421]

Yummy! This is one of the millions things we eat for breakfast in Turkey!

[@GracieHernandez-z3h]

Yummy 😋😋😋 I'm making your recipe right now 😊

[@ProtoCookswithChefFrank]

Hope you enjoy

[@joyciep3835]

Okay. I’m inspired. I’ll make some this week for St. Joseph’s Day. I’ll go with the sweet ones; although I also like the anchovy savory ones - I remember my great Aunt Mary made them. Grazie Frank!

[@marviltron9562]

I just made this tonight. It came out amazing!!

[@jacifertik7038]

My Grandmom from Bari Italy called them peps

[@kd1687]

Thank you Aunt Lucy ❤🌿👌

[@kloudikiddo9121]

The quality of the video is improving each time! ✨

[@ryankingsbury8638]

Awesome, I love these videos! Please keep them coming!

[@nathalieandparis]

Omg yummmmm

[@_anicold]

Hi chef Frank, I love your videos so much, from your channel and epicurious, you inspire me a lot! Greetings from peru

[@noanevo3101]

Looks yummy! Thanks for sharing this recipe. Really looking forward for more videos, especially for such about those kind of traditional special dishes. :)

[@ubolphromtee4305]

These look so good.

[@chrisyboofanclub6895]

Salt master

[@DavidFSloneEsq]

Nice. I’d never heard of the savory version, but now I absolutely must try that! Growing up Jewish, I didn’t have any aunts cooking these, so my “authentic” experience is a little different: Once you’ve decided that you can no longer deal with pushing though the crowds in the street at San Gennaro, you decide to “sneak” onto the sidewalk. You see an old man, tired after hours of slaving over a vat of hot oil, grabbing handfuls of dough and slapping them into the bubbling fat, the inch of ash on his cigarette dangling over the pot. As much as you want to avoid the throng, you force yourself back out into the street, so that you can buy some of these heavenly, fatty clouds. The cashier throws a bunch into a brown paper bag, dusts in some sugar, and gives the bag a shake. You eat them quickly, burning the roof of your mouth, before the zeppoli get soggy and the oil soaks through the bag. You are satisfied, but still too young to realize how lucky you are to live in New York.

[@michele-kt]

Been there (San Gennaro), done that! 😄

[@aspao555]

Those thumbnails always put a smile on my face :) Great video, keep it up!

[@dumbgarten]

Your food has truly changed my life :)

[@marcosmatheuss.isotton7963]

This recipe remember one that we have in Brazil, it's called "bolinho de chuva", they are similar, i guess

[@HellcatM]

Chef Frank this is really bringing back memories of my mother making these! So good! I have to make these...along with so many more of your recipes! When you said "Lets fry these suckers up" did you just crack up? You looked like you wanted to laugh. :)

[@aref6561]

thank you so much for the recipe chef

[@ffwast]

"and make it into a recipe a chef would use" *Flashbacks to other cooks attempting chef Frank's recipes with no measurements or instructions*

[@antonbonin5003]

Definitely gonna make some of these at some point

[@ayshaelsibai6159]

This is called lokmat El kady in Egypt

[@LORDDOMI912]

Wow what amazing Chef i never rey one of these

[@Unknown-cq7yx]

I’m about to binge watch like all your videos... I didn’t know you had a KZbin page!!! Pretty damn excited rn haha’

[@ginnyday9224]

Love this video yummy

[@ProtoCookswithChefFrank]

Thank you 😋

[@Sarahyz]

This reminds me of Dutch oliebollen so much!

[@ProtoCookswithChefFrank]

I haven’t had them. Can you suggest a recipe.

[@Sarahyz]

cool, I didn’t expect you to see my comment, but you read it! As a Dutch person I think I approve of this recipe honestcooking.com/oliebollen-traditional-dutch-doughnuts/

[@anyasolovey17]

Oh wow, that's really awesome! When I was a kid my grandma made same thing, but my mom doesn't know the recipe and I haven't had it in about 18 years. Gonna try to make these as soon as I get back home 😏 P.s. after watching the video about fried chicken I made it, it was delicious! Although I love cooking, I've never tried to deep fry before that. These videos are aaaawesome! Thanks soooo much 😊

[@ProtoCookswithChefFrank]

Anya Solovey I hope they bring back happy memories when you make them.

[@anyasolovey17]

@@ProtoCookswithChefFrank Thaaaaanks! Hope so too! Cannot wait to make them 😊

[@dominiquealozio9430]

Bnjr👋 j'ai fait ls zeppole je valide😋 com vs le dites, on rajoute +oumoin dla farine en fonction de la texture de la pâte. Mais ksq c BON!!🤌🏾 simpl et efficace!! Mer6!! de la Kanaky!!🇳🇨🇳🇨🇳🇨

[@y.o.e.l.y]

Can’t wait to try these out! Looks simple, just got to watch out for that oil!

[@mocmeo4425]

Seeing frank cooking something a mortal could make is little weird but i'm digging it

[@Michael-ex5ho]

Great video. My Mother makes these using Presto brand flour. What brand flour do you recommend?

[@ProtoCookswithChefFrank]

I use store brand flour.

[@daphnepearce9411]

Hmmmm. I wonder how these would taste coated in powdered parm?

[@maz1319]

In my country we call this "bolinho de chuva". For any other Brazilians reading, I just googled it, and it seems like "zepoli" is the italian (probably original) version.

[@eldrei1]

Looks like our “Bolinho de chuva”, here in Brazil.

[@geowillia6325]

Yumm. Mmm mm

[@euprem]

Sounds like my grandmother’s recipes. Impromptu for the most part lol

[@saratoga4126]

That's level 3 and your channel keeps rising on subs congratulations in advance Frank aim for 20k just enjoy cooking

[@cindyspangrud182]

My mother always made these using frozen bread dough that she let rise.

[@chriswilson9186]

Hey Frank! I grew up in an area with a large Italian population, and instead of sardines they added sundried tomatoes just before serving and served it with an olive tapenade. I've been told this is "weird" and not really Italian - but they were super tasty. What are your thoughts?

[@ProtoCookswithChefFrank]

sounds good to me. my family would do these with anchovies in the center without sugar

[@belindajardim3145]

Mmm yum 😋

[@FIGHTERQ8O]

This is similar to an Arabian dessert called luqaimat looks delicious