Reviewed: Nov. 5, 2009

I've made these before with a different recipe and actually prefer these. Totally yummy!! Made exactly as written and wouldn't change anything. No, they are not super sweet but the confectioners sugar makes up for that. Great way to use up leftover ricotta. I actually only made half a recipe and it was perfect!

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BUBINK

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Nov. 1, 2009

Good but not the way I remember them from street fairs in Brooklyn.

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crocbar

Cooking Level: Intermediate

Home Town: Selden, New York, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Sep. 12, 2009

I was so pleased with this little treat. My boyfriend said that it tasted just like his mother's, which was one huge compliment! I actually drizzled mine with honey after dusting it with the confectioner's sugar. I am making this again for a Sunday brunch.

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foodie_hipster

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Reviewed: Sep. 8, 2009

Im not italian so I had no idea how these were gonna taste like...but I made them anyway and they were delicious! There very similar to churros but a slight difference in texture. I followed the reviews and added more sugar and almond and vanilla extract I was not dissapointed will make these again!

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Adilah

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Reviewed: Sep. 4, 2009

I just tried this recipe and I am blown away! I grew up in NY/NJ and every weekend my family would go to the local pizza place and pick up dinner and zeppoles for dessert...I live allll the way in California now and I am soooo happy to at least find a recipe that makes such amazing zeppoles! Thanks soo much for the recipe! I did change it up a little though: I added about 1/2 tsp more sugar to a half batch (18 servings) and it made a huge difference!

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Sabeena

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Reviewed: Jul. 28, 2009

I just finished making a batch for the first time and increased the sugar to 1 tbsp. It was very good but still needs more sugar in the batter. I will make them again but will increase the sugar even more next time.

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JENSTAR

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Reviewed: Jul. 18, 2009

The taste was just okay. I loaded as much powdered sugar as I could because I didnt think they had much taste. Very easy to make though. I added extra sugar to the recipe as some other reviewers suggested and I also added a bit more vanilla. I thought I would taste more of the cheese but I didn't. Sorry I won't be making these again.

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Sweets28

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Jun. 3, 2009

should have just called these fried donut's, every may went to the italian street festival in rhode island for their delectable zeppole's which were cream filled !

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rainy

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Reviewed: May 19, 2009

These are amazing, I had them once at an international foods festival and they were called Greek balls. I looked for a recipe everywhere and when i tried this I was exstatic as was my family. They are great with a little honey or maple syrup (a natural one tastes best.) I will be making these regularly. I did use 1T sugar and a lil more vanilla then called for, but excellent!!!

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goddesdark

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

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Reviewed: Mar. 21, 2009

This recipe is absolutely foolproof!

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Biker Chick

Cooking Level: Expert

Home Town: Elmont, New York, USA

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Reviewed: Mar. 14, 2009

Taking into account what many others had said...I added some extra sugar and a tad extra vanilla and some butter extract...I was VERY generous with the powdered sugar. VERY GOOD...VERY SUPER SIMPLE! I made 1/2 a recipe for hubby for a "weekend afternoon snack". BIG hit with husband and a no muss/fuss treat! MANY THANK for posting this...5 STARS all the way...just remember to DOLL UP if you want some extra flavor.

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LOPIEKITTY

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Port Huron, Michigan, USA

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Reviewed: Dec. 2, 2008

this the easy recipe I every make thank you very good

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angel

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Nov. 14, 2008

Sorry but there just wasn't enough flavor. Nobody went back for seconds, maybe some flavored extracts would help or cinnamon. It has potential and I'll give it another whirl.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Oct. 21, 2008

couldn't be more opposite from the real zeppole...this tasted like fried cake balls

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SOPHIA

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Reviewed: Oct. 8, 2008

Love it! So easy and fun to make. My brother ate some b4 dinner, and could not wait till after dinner to have some more! The dough itself is not sweet at all, so I might add a little more sugar next time. However, with the icing sugar, they taste great. I also dipped some in chocolate, which were really good too. In lebanon, we have a similar kind of fried doughnut, but without the ricotta. And to sweeten then we dip them hot into simple syrup, which would have worked perfectly for these as well! Thanks a lot for this recipe, love it!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Sep. 25, 2008

We just christened our new deep fryer with this recipe and they were great! We halved the recipe and ended up with around 15 zeppole--delicious!! don't skimp on the powdered sugar at the end!

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SNICKLES56

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Reviewed: Jul. 15, 2008

Thanks!! I was dying to try something different and sweet made with Ricotta! Whipped 'em up this morning - adding in a lil' extra vanilla, a lil' extra sugar, and a splash of Almond Extract. These little gems taste exactly like the carnival Mini-Donuts my kids have been riding my tail for all summer!! Rolled in Cin-Sugar, due to lack of 10X.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 7, 2008

Great stuff. Don't forget to add a touch more flour if it's humid. Frying in my skillet, I had the most success making them small, frying for a scant 3 minutes.

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CleffedUp

Cooking Level: Expert

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Reviewed: Jun. 3, 2008

Perfect! Loved it! As long as you use Main indegredients, it will taste awesome. I did add vanilla like others suggested.(which was a plus). Great recipe= 5*****

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joann76

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Spring Hill, Florida, USA

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Reviewed: May 25, 2008

I hate to give a bad review but these went straight into the gargabe. I must stress that I didn't use ricotta (I didn't have any) I don't know if that made a huge difference. The texture was like old dry bread. Not at all like I remember them being. I was excited when I found this recipe but, disappointed with the results.

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