Pettole pugliesi: the recipe for leavened dough fritters

recipe

Preparation: 20 min

Cooking: 15 min

Leavening: 2 hours

Serves: 4 people

Pettole , also known as pittule , are exquisite little balls of leavened dough , typical of the Apulian tradition . To make them, we prepared a dough made of flour , water and brewer’s yeast which, once leavened, is taken with a spoon and fried in boiling seed oil until golden. Once ready, you can enjoy them as they are, in a savoury version , or coat them in sugar and serve them in a sweet version as a soft dessert.

Here’s how to prepare them in just a few steps.

ingredients

Waterfall

1 litre

00 flour

500 gr

Semolina or Manitoba flour

300 gr

Dry brewer’s yeast

7 gr

salt

1 Teaspoon

Seed oil

qb for frying

How to prepare Apulian Pettole

Pour the water into a bowl and dissolve the dry brewer’s yeast and salt.

Add the flour and mix with a wooden spoon to combine the ingredients. Then add the semolina flour and continue mixing to combine everything. You get a creamy batter.

Cover the bowl with cling film and let rise for 2 hours, or until doubled in size.

Pour spoonfuls of batter into the hot oil to fry the pittule. Make them nice and golden.

The pettole are ready to be enjoyed hot or warm.

storage

You can store the pettole for 1-2 days in an airtight container.