Fritters with cherry tomatoes and olives soft, fluffy, and delicious. The recipe I want to tell you today is for the fluffiest Pettole with olives and cherry tomatoes which are simple to prepare. A soft and fluffy dough enriched with cherry tomatoes, black olives, and basil leaves. They are perfect for a special appetizer, for an aperitif, or simply to prepare something tasty and appetizing for friends and family. The dough is prepared simply in a bowl with a fork. A soft dough that is then left to rise and fried by the spoonfuls, and you’ll smell that delicious aroma. I also recommend not to miss the recipe for Pettole. Let’s then run into the kitchen and prepare together some irresistible Fritters with olives and cherry tomatoes
AND DON’T MISS THESE RECIPES TOO:
- TROPEA ONION FRITTERS the crunchiest and most appetizing you have ever tasted
- OVEN-BAKED VEGETABLE FRITTERS the recipe to get everyone to eat vegetables
- PETTOLE WITH SALTED COD those that disappear in a blink
- CONFIT CHERRY TOMATOES the simple and perfect recipe
- CAULIFLOWER FRITTERS IN BATTER the simple and perfect recipe
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
Ingredients for Pettole with cherry tomatoes
- 7 g fresh yeast
- 300 g flour
- 280 ml water (lukewarm)
- 1 tablespoon extra virgin olive oil
- 180 g cherry tomatoes
- 40 g grated parmesan cheese
- 80 g black olives (pitted)
- 1 teaspoon salt
- 350 ml vegetable oil (for frying)
How to prepare Fritters with cherry tomatoes and black olives
Dissolve the fresh yeast in a bowl with lukewarm water. Gradually add the flour while continuing to stir with a fork. Add the salt and extra virgin olive oil. Mix well and thoroughly until you have a very smooth and soft dough.
Wash the cherry tomatoes and chop them into small pieces, removing the internal liquid. Also, cut the black olives into rings. Add the olives, cherry tomatoes, grated parmesan cheese, and chopped basil leaves to the dough. Mix well and cover the bowl with plastic wrap. Let the dough rise for 3 hours in a warm place.
Heat plenty of vegetable oil in a small deep pan. To check the oil temperature, I dip the handle of a wooden spoon, and when bubbles form around it, the temperature is right.
Drop spoonfuls of the dough into the hot oil and let them brown on all sides. Remove the Fritters with a slotted spoon and let them drain on paper towels.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can vary the ingredients by using green olives or adding anchovy fillets
Don’t miss the recipe for the No-knead focaccia
