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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.
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Thyme Parmesan Zeppole with Anchovy Aioli

Servings

10

Prep Time

15 minutes

Cook Time

25 minutes

Calories

273

Author:

Giada De Laurentiis

Image of Thyme Parmesan Zeppole with Anchovy Aioli

Ingredients

    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

Instructions

  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

Nutrition

Nutrition Serving Size
10
per serving
Calories
273
Amount/Serving % Daily Value
Carbs
10 grams
Protein
5 grams
Fat
24 grams
Saturated Fat
7 grams
Cholestrol
88 milligrams
Sodium
195 milligrams
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1 comment

  • Author's avatar image
    Meredith Brown

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

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