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Photo Credit: Elizabeth Newman

Thyme Parmesan Zeppole with Anchovy Aioli

Everyone loves zeppole served piping hot and dusted with powdered sugar. I give them a savory twist for a cocktail bite similar to French gougere, but with an Italian accent.

Thyme Parmesan Zeppole with Anchovy Aioli



Prep Time

15 minutes

Cook Time

25 minutes




Giada De Laurentiis

Image of Thyme Parmesan Zeppole with Anchovy Aioli


    For the Anchovy Aioli:

  • 2/3 cup mayonnaise
  • 2 teaspoons anchovy paste
  • 1 teaspoon fresh thyme leaves
  • 1 garlic clove (minced)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • For the Zeppole:

  • 1 cup flour
  • 4 tablespoons grated Parmesan
  • 2 teaspoons chopped fresh thyme leaves
  • 8 tablespoons 1 stick butter, at room temperature
  • 1 teaspoon kosher salt
  • 4 eggs (at room temperature)
  • Olive oil for frying


  1. For the aioli, whisk together the mayonnaise, anchovy paste, thyme, garlic, and salt in a medium bowl. Continue whisking while slowly drizzling the olive oil into the aioli to emulsify. Set aside while you make the zeppole.
  2. For the zeppole, combine the flour, 2 tablespoons of the Parmesan, and the thyme in a small bowl. In a medium saucepan combine the butter, salt, and 1 cup of water and bring to a boil over medium heat. Take the pan off of the heat and stir in the flour mixture. Return the pan to the heat and stir continuously until the mixture forms a ball, for 3 to 5 minutes.
  3. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, beat in the eggs, one at a time, incorporating each egg completely before adding the next. Beat the mixture until smooth. If not frying immediately, cover the bowl with plastic wrap and refrigerate.
  4. Pour 2 inches of oil into a large frying pan. Heat the oil over medium heat until a deep-fry thermometer reaches 350°F. Using a small ice-cream scoop or 2 small spoons, carefully drop the dough by tablespoons into the hot oil. Fry in batches, turning the zeppole once or twice until they are golden and puffed up, about 5 minutes.
  5. Drain on paper towels. Arrange the zeppole on a platter, sprinkle with the remaining 2 tablespoons of Parmesan, and serve immediately with the aioli for dipping.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
10 grams
5 grams
24 grams
Saturated Fat
7 grams
88 milligrams
195 milligrams
nut free

1 comment

  • Author's avatar image
    Meredith Brown

    This sound delicious. I believe I’ll make these for Sunday football!

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