Reviewed: Jan. 19, 2012

These are really easy and taste good. Since I live in New York and being Italian, my mother would always make them for the holidays, they taste just like the ones you get at the feast

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jeanette

Cooking Level: Intermediate

Living In: Bronx, New York, USA

Reviewed: Jan. 1, 2012

These are fantastic!!! I make at Christmas time the potato zeppole, but wanted to try to find a recipe for the ricotta cheese ones...On a recent trip to NYC we had dinner at the Art Museum at Robert's restaurant, for dessert they had bomboloni which they said were a ricotta fritter, so I'm thinking ricotta zeppole and this is it, they taste just like this, thier's were a little more moist but I think if you added more ricotta you would get that result, I prefer them just the way this recipe turned them out, they were perfect!!! I did add 3 tsp of sugar like others posted and I liked the result, not sweet at all, I put cinnamon sugar and 10X sugar in a paper bag and shook them when they were warm, I had a party in my mouth!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

maria_in_nj

Reviewed: Dec. 10, 2011

Very good recipe! However tradional italian dounuts contain usually orage or lemon zest. I used about 3 teaspoon of sugar, a dash of cinnamon and about 1/4 teaspoon lemon zest. It was heaven in my mouth!!!:)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bellaitalian45

Reviewed: Oct. 30, 2011

A M A Z I N G ! thank you for sharing

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amanda

Reviewed: Aug. 30, 2011

I grew up eating zeppoles but this is the first time I made them myself. First batch turned out so good I had to make another! Thank you for sharing

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

4 STAR

Cooking Level: Intermediate

Home Town: Amityville, New York, USA

Living In: Daytona Beach, Florida, USA

Reviewed: Aug. 5, 2011

These are not authentic zeppole...these are "fritters". The real zeppole uses yeast, flour, water and bit of sugar, that's all. You fry in oil and the result is a light, spongey texture. You can find the real deal zeppole sold at fairs and in pizza places. There is no comparison.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Joanne

Cooking Level: Expert

Living In: Shirley, New York, USA

Reviewed: Jul. 31, 2011

Thanks for the recipe.This one will be used often

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dadzakillercook

Living In: Orlando, Florida, USA

Reviewed: May 12, 2011

as an italian from da bronx i have had many zeppole in my life. after makeing these the first time i thought they were just ok. size was good fluffy and yes you are supposed to use ricotta in them. i found the taste not 100%. i think i may have used a little too much salt but something still seemed off i'm not quite sure what is off about them. i will have afew friends try them and ask what they think. i will try to make them again and tweek it a bit and then review again

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jvu61

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Fishkill, New York, USA

Reviewed: Apr. 29, 2011

Very easy to make and very tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

marta

Reviewed: Apr. 23, 2011

EXCELLENT! A few changes I made: I used 3 teaspoons of sugar and 1/2 teaspoon of vanilla. I rolled my zeppoles in cinnamon sugar. They are fantastic, and I could eat the whole batch! One batch made approximately 15 medium sized zeppoles. I made two batches :)

Was this review helpful? [ YES ]
2 users found this review helpful