Pettole
Pettole are deep-fried small balls typical of Italy's Puglia region. They are associated with Christmas time because usually they are prepared while waiting for Christmas Eve.
Difficulty:
Medium
Preparation time:
15 minutes + 6 hours of leavening
Cooking time:
5 minutes
Cost:
Low
Ingredients for about 40 pettole
- 420 grams of flour
- 300 grams of water
- 15 grams of olive oil
- 15 grams of brewer’s yeast
- ½ tbsp of salt
- 1 liter of peanut oil
Preparation
Dissolve the brewer’s yeast in mild water. In a large bowl, mix water and flour. Knead into a single dough, then add oil and knead again. Add salt and knead for a third time. Form a smooth dough and put it in a large container where it can rise. Cover the container with cling film and make a small hole to let air through. Let rise in the lower fridge for 6 hours.
Shape the dough into small balls. Heat the oil and fry the pettole until browned. Dry them with absorbent paper.
Serve the pettole while they are hot and crispy.
Pettole can be kept in the fridge for two days.
