Savory parmesan zeppole with anchovy aioli
Thyme Parmesan Zeppole with Anchovy Aioli
? cup mayonnaise
2 teaspoons anchovy paste
1 teaspoon fresh thyme leaves
1 garlic clove, minced
½ teaspoon kosher salt
2 tablespoons olive oil
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
Everyone loves zeppole served piping hot and dusted with powdered sugar. I give them a savory twist for a cocktail bite similar to French gougère, but with an Italian accent.
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.
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.
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.
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.
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.