Our head chef Roberta has a bit of a sweet tooth, and she’s always whipping up delicious dolce inspired by her childhood in Italy! Today’s recipe is a traditional dessert often served up for special occasions, like Carnevale or Christmas Eve, but we’ve found you don’t need an excuse to enjoy these decadent frittelle! These tasty morsels are a type of sweet bread that are deep-fried and best enjoyed fresh, and we simply can’t resist them!
These air-fried beignets are delicious on their own, but you can make a chocolate sauce or raspberry sauce to dress them up if you like. To make a super easy and quick raspberry sauce, stir ¼ cup of raspberry jam together with 1 tablespoon of warm water. Thin it just to the consistency you like for dipping. Et voilà!
It doesn't get easier than this! If you buy bread or pizza dough, all you have to do is roll and air fry!
Can you believe I've never had a fluffernutter sandwich? I've never even had peanut butter and marshmallows together. *Gasp* I mean, I know I've got some strange eating habits (read: super pickiness) and there are
Cronuts have the shape and flavor of doughnuts, but the crispy, flaky texture of croissants. Learn how to make the dough with this recipe from Chef John.
Corn dogs, funnel cakes, fried pickles, and more. Here are some deliciously deep-fried state fair food recipes that you can make from the comfort of your home kitchen.
Diples are a fried dough with nuts and honey. Here's chef Michael Psilakis's recipe for the Greek pastry.
Boil syrup and cool completely Mix the flour with all the above ingredients and beat thoroughly with your hand. It should be thick enough for you to be able to pick without it flowing down between your fingers, but not so thick that it’s a dough. Not runny and yet not too thick. Cover and [...]Read More...
Don't knock them until you try them. Ninja® Foodi™ 8-qt. 9-in-1 Deluxe XL Pressure Cooker & Air Fryer makes frying all your favorite sweet treats simple! Try your hand at this trendy sweet treat!
Have the wonderful experience of eating New Orleans Beignets right in your home with this easy Homemade Beignets recipe. Dough will keep in the refrigerator for 3 days!
KCC Chef Instructor Grant Sato makes his take on the popular Okinawan donut (andagi) for us on Cooking Hawaiian Style.
Gale Gand, an F&W Best New Chef 1994, is the executive pastry chef and a partner at Tru in Chicago. She's also the host of Food Network's Sweet Dr...
Blue Jean Chef helps make you comfortable in your kitchen. Find recipes, cooking lessons and videos to improve your confidence in the kitchen.
Sorry, arteries.
Deviled eggs are taken to the next level with this recipe for deep-fried deviled eggs. Perfect for parties or as a fun twist on a classic dish.
600g ricotta 4 eggs 5.25 oz sugar 1 1/2 tsp vanilla extract 4 oz flour 1 oz cocoa powder 1/2 tsp baking powder 225g amaretti cookies, finely ground 1/2 cup Nutella Whisk together the ricotta, eggs, sugar, and vanilla. Sift the flour, cocoa powder, and baking powder together, then add the amaretti cookies. Fold the dry ingredients into the wet until just mixed. Transfer mixture to a piping bag and pipe, about the size of a quarter, on to a parchment-covered sheet tray. Transfer the Nutella to a piping bag with a very fine tip. Insert the tip into the batter and pipe a small amount into the center of each. Use your finger to smooth over the piped Nutella or add a little more batter on top. Freeze. When ready to serve, fry at 375°F until puffed, firm, and lightly crispy. Drain from the oil, dust with powdered sugar, and serve with an espresso.
I am a self-proclaimed Olympic junkie. This is the only time that I even have a remote interest in watching sports on television. That being said, the events in the Olympics are so much more interesting than watching pro football or something. I have decided that since I always feel bad for the bronze medalists,...Read More
While New Orleanians revel in their beignets and café au lait, old-school Cajuns have Oreilles de Cochon. Literal-minded French-speakers may blush at the idea of ‘pigs’ ears’ pastries, but in truth, these crunchy-fried confections only share the shape of their namesake. These oreilles come with pecans and a spiced rum sauce, but countless other versions are
Gale Gand, an F&W Best New Chef 1994, is the executive pastry chef and a partner at Tru in Chicago. She's also the host of Food Network's Sweet Dr...
Recipe Book - Awurudu - Sinhala version
Chef John cooks the apples first for more flavor and a softer texture, and he uses sparkling apple cider for a lighter-tasting apple fritter.
Each holiday season, the amazing folks at the Betty Crocker Kitchen select a list of culinary trends they feel will be hot in the coming year. Betty Crocker's Red Hot Holiday Trends is a fun
Fried Croissant Beignets are a tasty show-stopper. These croissant-shaped donuts are filled with chocolate and will impress you with their flavor and look.
You don’t have to wait for the next Italian festival or carnival to enjoy some fried dough. With this recipe you can make delicious Zeppole right at home. Sprinkle with powdered sugar, and let the memories of eating them out of the bag while enjoying the sites and sounds of the feast come right back to you.
Ingredients: Dark chocolate, Flour, Sugar, Butter, Heavy cream, Caster sugar, Eggs, Cinnamon, and more
Cheesecake Brownies - amazing chocolate dessert! Perfect combination of cheese and chocolate! Cheesecake Brownies- real chocolate madness and ideal way to start your day!
What's your pleasure? Fried chicken? Creamy potatoes? Mac and cheese? Chocolate? Check out some cheat day recipes that will make it count!
The delicious and sweet banana treat from Tucanos can now be made in the comfort of your home!
Follow these simple steps for the most delicious canna-infused cheesecake!
Zeppole are essentially Italian doughnuts - but they're more light, similar to a beignet or fritter. These easy coffee-glazed zeppole are so easy to whip up - unlike many doughnut recipes, there's no yeast required!The dough is fashioned after the French pâte à choux pastry, which is used for eclairs and profiteroles. I like to fry them up using a small ice cream scoop, and using a spider-strainer makes it easy to rescue them from the hot oil. This recipe makes an impossibly airy little doughnut, and it's especially delicious when it's coffee-glazed. If you want to skip the coffee glaze, you can enjoy these with a dusting of powdered sugar, or dipped in nutella (like we do at GDL Italian!)You can have these ready to go in under a half hour, making them a perfect weekend brunch treat - and nothing beats hot, fresh zeppole.
A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts that are eaten in Israel and around the world during Hanukah.
EASY FRIED ICE CREAM RECIPE MADE FROM VANILLA ICE CREAM AND HOT CRUNCHY COATING OF COOKIES, CORN FLAKES, PECANS AND CINNAMON SUGAR! RESTAURANT QUALITY AND SO DELICIOUS!
Like croissants, these cronuts consist of buttery, flakey layers. (I enjoyed eating these cronuts layer by layer!) Deep fried, these cronuts have a crisp exterior, while the inside remains soft and delicate. The donuts are rolled in sugar and topped with a lemon glaze. Each donut is rather tall as y
