does anyone have a great zeppoli recipe? i tried one that came out a bit dense and oily and did not taste fresh after about half hour. the ones sold at the street fairs look sooo light and fluffy . anyone out there can help ???? thanks
thanks to everyone for responding so promptly. the first link was for zeppolis by emeril however the other ones are not really zeppolis but rather churros, which i have made before and are delicious but definitely - they are not zeppolies.
just curious if any one can explain the difference between a yeast raised donut and a beignet.
thanks for this fascinating info. took me a while to leave the site as they have so much to offer. but interestingly enough, neither they nor, martha stewart or food.com or allrecipes etc. have a really good,made from scratch puff pastry recipe. im sure it can be duplicated at home without professional ingredients and rolling presses. those i did find had an end result which looked more like a shortcut puff pastry result, more dense and flat as opposed to high and fluffy. i wonder why that is. i tried searching whatscookingamerica but did not come up with a recipe from scratch. any take?
I've never made puff pastry, and don't know if this applies to the beignets or not, since I never made them either. Anyway, here is a link for puff pastry. If I'm not understanding your question, I'm sorry.
your reply was right on the button. now that i re read my comment i realize i was not clear that i am discussing a new issue. i will definitely give the puff pastry a try. this site is also very interesting. your a fountain of information. glad you replied to my request.
Here's a link for a recipe. I haven't tried it but you can see if the ingredients and method are what your are looking for.
http://www.foodnetwork.com/recipes/emeril-lagasse/sals-zeppolis-recipe/index.html
I've tried this recipe from Giada De laurentis that were very light and airy.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/zeppole-recipe/reviews/index.html#user-reviews-top
Hope it helps, I've also seen a lot of recipes on youtube
I just love Giada's recipes. Thanks for posting the link. I didn't have this one bookmarked.
thanks to everyone for responding so promptly. the first link was for zeppolis by emeril however the other ones are not really zeppolis but rather churros, which i have made before and are delicious but definitely - they are not zeppolies.
just curious if any one can explain the difference between a yeast raised donut and a beignet.
Here's a link that tells you about it. Hope this helps.
http://whatscookingamerica.net/History/BeignetsHistory.htm
thanks for this fascinating info. took me a while to leave the site as they have so much to offer. but interestingly enough, neither they nor, martha stewart or food.com or allrecipes etc. have a really good,made from scratch puff pastry recipe. im sure it can be duplicated at home without professional ingredients and rolling presses. those i did find had an end result which looked more like a shortcut puff pastry result, more dense and flat as opposed to high and fluffy. i wonder why that is. i tried searching whatscookingamerica but did not come up with a recipe from scratch. any take?
I've never made puff pastry, and don't know if this applies to the beignets or not, since I never made them either. Anyway, here is a link for puff pastry. If I'm not understanding your question, I'm sorry.
http://whiteonricecouple.com/recipes/puff-pastry/
your reply was right on the button. now that i re read my comment i realize i was not clear that i am discussing a new issue. i will definitely give the puff pastry a try. this site is also very interesting. your a fountain of information. glad you replied to my request.
thanks again
fayee