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

@boeingbros0550

4 жыл бұрын

Do a ketchup based food battle!

@saratoga4126

4 жыл бұрын

Hi Emily

@EmilyDuncan

4 жыл бұрын

Hi saratogacv03 yt

@acceleratingthesupernatural

4 жыл бұрын

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

@saratoga4126

4 жыл бұрын

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

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

@joeyk107

4 жыл бұрын

24 years*

@lisahodges8299

9 ай бұрын

Wow, a little unkind. Be nice. Birdy

Hi Frank from the Institute of Culinary Education

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

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

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

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!

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

@RedRoseSeptember22

3 жыл бұрын

In the flesh XD

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

2 ай бұрын

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

4:24 Frank should be a rapper

@saratoga4126

4 жыл бұрын

😂

@janetmissjacksonifyourenas2904

4 жыл бұрын

i grinned at this comment

@nighthawkcm8872

4 жыл бұрын

Frank droppin barz

@Em-xr5je

4 жыл бұрын

im dead omg yessss

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

3 жыл бұрын

I’m glad they liked them

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

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

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!!!👍🏼👍🏼👍🏼👍🏼👍🏼

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

Ай бұрын

You are so welcome!

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

Thank you,fantastic demonstration!

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)

Paper bag is what makes them better!

@ProtoCookswithChefFrank

2 жыл бұрын

Agreed

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…..

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

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

2 жыл бұрын

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

@NGLaw56

2 жыл бұрын

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

@heiderodriguez6234

Жыл бұрын

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

@SJ-bi9wu

11 ай бұрын

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

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

Жыл бұрын

Same here. Homemade are better.

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

3 жыл бұрын

Or some apple! Yum

@sophroniel

3 жыл бұрын

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

3 жыл бұрын

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

@connerpoul6630

2 жыл бұрын

The are not zeppeli

@frankyoualot

Ай бұрын

@@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!

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

4 жыл бұрын

That sounds great

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

4 жыл бұрын

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

@lmtoot

2 жыл бұрын

Add a couple potatoes

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!

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

Lovely, thanks for sharing

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

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

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

@ProtoCookswithChefFrank

9 ай бұрын

So true!

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

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.

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

@ProtoCookswithChefFrank

8 ай бұрын

Glad you like them!

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

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

@ProtoCookswithChefFrank

4 ай бұрын

Glad you like them!

@user-sg8zr1dj1w

4 ай бұрын

@@ProtoCookswithChefFrank I love them.

That is Nice.great Job.

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!

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

This recipe was absolutely perfect!! Thank you!

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!

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

Жыл бұрын

Glad they turned out good

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

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

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

Жыл бұрын

Great job!

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

AMAZING

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

2 жыл бұрын

Been there (San Gennaro), done that! 😄

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

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

Best name for a cooking education channel.

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.

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!😊

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

@ProtoCookswithChefFrank

3 жыл бұрын

I hated them as a kid but love them now.

Salt master

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

Жыл бұрын

Glad you like them!

These look delicious. Imma gonna make them. Thx 😊

@ProtoCookswithChefFrank

Жыл бұрын

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

My Grandmom from Bari Italy called them peps

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

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

4 жыл бұрын

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

@connerpoul6630

2 жыл бұрын

What ?

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

These look so good.

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

@ProtoCookswithChefFrank

4 ай бұрын

Hope you enjoy

thank you so much for the recipe chef

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

Nice!! God bless Aunt Lucy!!❤️🙏🙌🏼

@ProtoCookswithChefFrank

2 жыл бұрын

Thanks

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. :)

Your food has truly changed my life :)

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

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!

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

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

Omg yummmmm

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

The quality of the video is improving each time! ✨

Wow what amazing Chef i never rey one of these

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

Definitely gonna make some of these at some point

Love this video yummy

@ProtoCookswithChefFrank

Жыл бұрын

Thank you 😋

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

This is called lokmat El kady in Egypt

Thank you Aunt Lucy ❤🌿👌

Yumm. Mmm mm

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

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!!🇳🇨🇳🇨🇳🇨

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

I used to love it when I was a kid

Mmm yum 😋

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

4 жыл бұрын

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

@anyasolovey17

4 жыл бұрын

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

This reminds me of Dutch oliebollen so much!

@ProtoCookswithChefFrank

3 жыл бұрын

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

@Sarahyz

3 жыл бұрын

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/

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

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

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.

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

I. LOVE. THE. THUMBNAILS AHAHAH

I made these the other night, and now everynight my dads like, “ehhh uhh, wanna make some zeps?”

@jitterbug5180

3 жыл бұрын

Lol

Ferment dough overnight, makes them puffy and crisp outside

This are not zeppole ,that is what we make at Christmas,in South of Italy and only at Christmas,no other time of the year. I think the Italian that came to USA called them that.this are more like sweet buffs. Maria from calabria

@ProtoCookswithChefFrank

6 ай бұрын

How do you make them?? Please share. I always want to learn how others make things.

New Subscriber 🎉🎉🎉🎉

@ProtoCookswithChefFrank

3 ай бұрын

Thanks for subbing!