Puglian pettole are indispensable on Christmas Eve and not only… At my house it’s a tradition on December 24th to skip the classic lunch and go straight to the big dinner in the evening. But we can’t get to dinner without eating anything, so everywhere we find Pettole. Very soft balls of leavened dough, strictly fried, to eat alone or accompanied by cheeses, cold cuts and, why not, even in a delicious sweet version dipped in sugar. My memories of every Christmas Eve smell of frying and pettole. I always found them at relatives’ houses when I stopped by to give my greetings, at the bar for an aperitivo, pettole everywhere! The pettole recipe is the one I always make: you don’t even need a mixer, a bowl and a fork are enough and in a few minutes you prepare the fairly soft dough. A few hours of rising and, with the help of 2 spoons, you drop small balls of dough into the boiling oil. Simple to prepare and delicious! Let’s hurry to the kitchen and prepare together some Soft Pettole
DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 4 Hours
- Portions: 8People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Pettole
- 2 3/4 cups all-purpose flour
- 2 tsp fresh yeast
- 1 1/4 cup water (just warm)
- 1 tbsp extra virgin olive oil
- to taste salt
- 1 1/2 cup vegetable oil (for frying)
How to prepare Puglian Pettole
Dissolve the fresh yeast in a bowl with the just-warm water. Add the sifted flour and mix with a fork.
Add one tablespoon of extra virgin olive oil and one teaspoon of salt. Mix well, vigorously and for a long time with the fork. You must obtain a thick batter, smooth and without lumps.
Cover the bowl with plastic wrap and let the dough rise in a warm place for about 3-4 hours.
Heat plenty of vegetable oil in a small deep pan or in a saucepan.
Using two spoons, drop small portions of dough into the boiling oil. Let them brown on all sides.
Remove the pettole with a slotted spoon and let them drain on kitchen paper
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If pettole are left over, store them in a container for one day. You can warm them for a few minutes in the oven, although they are at their best just after frying like all fried foods
Don’t miss the recipe for my Crispy focaccia with crescenza
