Corn Zeppole
Because this is a chef's recipe, the batter ingredients are all measured out by weight for super-precision.
Both cornmeal and white flour go into the batter -- make sure to get finely ground cornmeal.
We even weighed the water! Here's a tip, though: 1 gram of water equals 1 milliliter.
Fresh yeast, which Andrew generously provided so Merrill could test this recipe on her own. It's worth seeking out fresh yeast if you can.
The yeast gets mixed with lukewarm water (not too hot, not too cold -- just like Goldilocks).
Into the yeast and water go the dry ingredients.
The batter thickens up and then needs to rest in a warm place for at least an hour.
Meanwhile, it's time to remove raw corn kernels from the cob in preparation for roasting.
A little olive oil and some salt and pepper are all that's needed.
Make sure to spread out the corn as much as possible, so that it doesn't steam rather than roast.
While the corn is in the oven, Merrill cuts the pancetta into "lardons." Basically, any kind of small chunk or strip will do.
A quick sauté over low heat (you don't want too much color or crispness), and the pancetta is ready.
Green wax peppers are beautiful and pale and have a lovely, mild heat.
Corn, chiles and pancetta get folded into the batter -- no need to be overly gentle, as you want everything evenly distributed.
With the oil at 350 degrees, the batter goes in by rounded tablespoonfuls. If you have a splatter screen, use it. If you have an apron, wear it. And stand back, as every once in a while something...
But it's SOOO worth it.
A watched pot, and all that.
One of Andrew's tricks is to let the cooked zeppole sit in a warm place for 10 minutes, which gives the still-moist centers time to cook through. If you need to, you can pop them into a warm...
A quick sprinkle of salt and pepper, and a couple of lemon wedges, and they're all set to go!
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A&M say: These golden nuggets of goodness are Andrew's latest riff on one of Franny's most popular menu items. In the past, he's made zeppole (the base recipe was inspired by a trip to Naples) with spring herbs, artichokes, fennel; with this recipe, he's come up with a quintessential summer combo of corn, chiles and pancetta. Each zeppole -- essentially the Italian version of a doughnut hole -- is impossibly tender within but crunches satisfyingly between your teeth with every bite. The chiles lend just the right amount of heat, and the sweetness of the roasted corn and the saltiness of the pancetta play off of each other perfectly. What's more: you can make these ahead and reheat them -- perfect for cocktail parties! - M
Serves a lot of zeppole (feel free to halve the recipe)
- 34 grams fresh yeast
- 300 grams all purpose flour
- 155 grams fine yellow cornmeal
- 6 grams salt, plus more for the corn
- 1 cup raw corn kernels (from about 2 large ears of corn)
- Olive oil
- Freshly ground black pepper
- 2/3 cups diced pancetta
- 2/3 cups cup finely diced mixed hot chilies (preferably a mix of wax peppers and jalapenos)
- 2 liters corn or vegetable oil, for frying
- lemon wedges
- To make the zeppole batter, whisk the yeast with 500 grams lukewarm water in a large bowl. Then whisk in the flour, the cornmeal and 6 grams salt, until the batter is smooth. Cover and keep in a warm place for at least an hour. (You can refrigerate the batter for up to 24 hours, but let it come to room temperature before proceeding.)
- While the batter is resting, heat the oven to 400 degrees F. Toss the the corn kernels in a bowl with a generous glug of olive oil and a few pinches of salt and pepper and spread evenly on a baking sheet in a single layer. Roast for about 20 minutes, stirring once or twice, until the corn is golden and caramelized. Set aside to cool.
- Put the pancetta in a medium skillet over medium-low heat and cook for about 5 minutes, stirring frequently, just until it starts to color (you do not want it too crisp). Transfer to a bowl using a slotted spoon and discard the fat. Let the pancetta cool.
- Put the oil in a large pot with high sides (it should come more than halfway up) and heat to 375 degrees. Meanwhile, stir the cooled corn, pancetta and chopped chilies into the risen batter (it should be quite thick). When the oil is hot, carefully drop the batter in heaping tablespoonfuls into the oil, cooking about 6 at a time (do not crowd them). If you have a splatter screen, use it, and be very careful, as the oil may spit. After about 2 minutes, turn the zeppole so that they brown on both sides. When they are golden brown, remove them from the oil with a slotted spoon and drain on paper towels, sprinkling immediately with salt and pepper. Keep the zeppolein a warm place as you cook the remaining batter. Make sure the zeppole have a chance to rest for at least 10 minutes before serving, as the centers need time to dry out. If you need to, you can reheat them in a 300 degree oven for a few minutes before serving, with lots of lemon wedges for squeezing.
- Your Best Corn Recipe Contest Finalist!
6 months ago Peggy Griswold
Could you translate the grams into american or more well known to me measurements. Thank you
6 months ago merrill
Merrill is a co-founder of food52.
Please see the comment thread below for a discussion of why this recipe calls for weight measurements. Thanks!
7 months ago PistachioDoughnut
I made these today for a family gathering...and these were a hit..everyone enjoyed them .. i had halved the recipe and later on thought I made a mistake by doing so..as they were delish!. thanks for the recipe..corn is a favorite.
9 months ago marcusklein
Has anyone tried to make a vegetarian version of this? i need something to replace the pancetta.
7 months ago PistachioDoughnut
Just avoid the pancetta.. I did the same....They were delicious.
over 2 years ago gigiaxline
any idea if I can make this ahead of time and reheat? How far ahead? They look absolutely scrumptious!
over 2 years ago gigiaxline
answered my own question: I made these on the morning of my dinner party and left them out room temp. They re-heated well in 300 degree oven for about 20 min.
over 2 years ago cedge20
Can you use rapid-rise yeast instead of fresh yeast? I don't normally see the latter....
over 2 years ago veronique
I used rapid-rise yeast and let the dough sit for an hour. Was perfect.
over 2 years ago jocelyng
I'm in the middle of prepping these now. I did cut the recipe in half, and the batter has been sitting for several hours now. It's bubbling, but it doesn't seem to be thickening up. It's still very soupy. The only thing I wonder is about the fresh yeast. I just bought it yesterday, but perhaps it had expired? I can't find the wrapper in the trash now. The other thing is that it had been in the refrigerator before I added it to the water. Perhaps that was a problem? I'm puzzled. Should I toss the batter or will it get thicker?
over 2 years ago merrill
Merrill is a co-founder of food52.
The batter should be a little soupy before you add the rest of the ingredients, but is it really runny? If so, something went awry. Keeping fresh yeast in the fridge is a good thing, so I'm guessing it might have to do with your flour or cornmeal measurement?
over 2 years ago jocelyng
I used a digital scale, so unless I can't divide by two (jeez), I should be okay there. I would characterize it as a soupy sponge. I was thinking it would be closer to a bread dough after the first rise. Not that thick, but closer to that than what I have. (Belated best wishes, btw.)
over 2 years ago merrill
Merrill is a co-founder of food52.
You should be okay, I think. This muggy weather might be affecting things slightly. If it thickens to a slow, dropping consistency once you've added the pancetta, corn, etc., you should be good to go. Keep me posted!
over 2 years ago merrill
Merrill is a co-founder of food52.
Just saw you're in CA, so forget my muggy weather theory!
over 2 years ago jocelyng
Heh. It's more a question of how does hot and dry weather affect the batter :-). I'll press on and see what happens.
over 2 years ago jocelyng
All the worry was for nothing. They were perfect! Absolutely delicious. Thanks for the hand holding.
over 2 years ago merrill
Merrill is a co-founder of food52.
Phew! So glad.
over 2 years ago veronique
Please convert grams next time!
over 2 years ago dymnyno
I started to ask the same question and then I realized that grams are weight not volume so for baking it can make a difference...34 grams of yeast is about 2 1/2 tsp, 300 grams of flour is about 1 3/4 cups, 155 grams of cornmeal is about 1 1/2 cups. Using a scale is so much more accurate. It's like a cup of lead weighs a lot more that a cup of flour.
over 2 years ago merrill
Merrill is a co-founder of food52.
For this recipe, it really is a good idea to weigh your ingredients, and grams are much more exact than ounces. I promise it's worth pulling out your scale!
over 2 years ago veronique
I will buy a scale. Lesson learned! I did make these, though, and thought they were delicious. I'm having a small drinks party tomorrow night just so that I can make them again and for a larger group. have fennel in my garden now--may combine that with corn?? Suggestions?
over 2 years ago merrill
Merrill is a co-founder of food52.
So glad they came out well. I'd dice the fennel so it's about the same size as the corn kernels and roast it along with the corn. Great idea, by the way! I'm pretty sure Franny's did a fennel-only version earlier in the summer -- yum.
over 2 years ago Jesse Irish
Could You Translate Measurements into American Measurments Please
over 2 years ago merrill
Merrill is a co-founder of food52.
Please see my response above!
over 2 years ago dymnyno
I made these for appetizers last night for a dinner party...my guests ate every one of them...while exclaiming about how delicious they were!
over 2 years ago merrill
Merrill is a co-founder of food52.
Yay!
over 2 years ago Adriana
Oh my god, yes. I will vote for Franny's-inspired *anything* zeppole.
over 2 years ago MissGinsu
What a great idea! I'm so torn between these two corn recipe finalists...
over 2 years ago Midge
with glass of Prosecco, yum.