For this week's special contest, A&M both went on field trips! In the video below, Merrill joins chef Andrew Feinberg in his kitchen at Franny's to learn how to make the restaurant's endlessly adaptable zeppole. This iteration has roasted corn, pancetta and hot peppers and is truly addictive -- just watch for Merrill's reaction when she gets her first bite.
This week's videos were once again shot and edited by our intrepid videographer Elena Parker.
Yum - these look so delicious! They're basically fritters with yeast, right? I have a little crush on Andrew right now - he seems like such a nice guy and who wouldn't love a man with a deep fryer?? Of course, I could be his mother, but that's beside the point. I really appreciate his advice about deep frying and also about letting the zeppole "rest" for a bit so they firm up inside. I've noticed that baked things need that resting time, also.
Soooooooooo tempting! So not on my cleanse.
I would trade a family member to have one of those deep fryers in my kitchen. Loving this recipe! (And Merrill, I'm loving your dress!)
Merrill is a co-founder of food52.
added about 1 year agoThanks! It's one of the purchases I'm most proud of, as it was $20 on the street in Brooklyn.
A deep fryer in your home kitchen would NOT be great - unless you really, really like to clean. Have a friend with a double fryer, just like the restaurant in this video, and, despite the fact she keeps things very clean, the kitchen always has a stale oil smell and a light coating of grease.
at the end of a shift at franny's, the cooks will sometimes put out the surplus zeppole for the staff to snack on. let me tell you, those babies get snarfed up fast and with gusto.
Oh, I'm so excited someone else besides me uses "snarf." It's the most fantastic verb ever!
Might just have to get a job at Franny's!
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