This Italian pettole recipe is a classic fried fritter from the Puglia region of Italy. Commonly prepared over Christmas, they are often served with savory meats and cheeses for a tasty snack or appetizer.
To make the Italian pettole, you first make a dough by mixing water with yeast, salt, flour, and semolina, and allowing it to rest for 2 hours. Then, the dough gets dolloped into hot oil and fried until golden in color. Served hot or cold, these pettole make a delicious appetizer or snack any time of the year.
What are Italian Pettole?
Italian pettole are a type of fried dough from the region of Puglia in Italy. They are served as a savory pastry for an appetizer or dessert, and are a staple in Puglia over Christmas.
Pro Tips
- Make sure that the yeast you use is still very fresh before you use it in this recipe.
- Set the dough in a warmer location in your home to help it double in size.
- Heat the oil to around 350 F (177 C) so that they cook quick enough that they don’t absorb too much oil and slow enough that they don’t burn on the outside before they are fully cooked through.
- Drain the pettole on paper towels to remove excess oil.
Frequently Asked Questions
How Do You Make Pettole Crispy?
When frying the pettole, it is best to turn them halfway during cooking to ensure they crisp up all over. You should also use an instant-read thermometer to ensure that the oil temperature doesn’t drop as you are frying. If it does, allow the oil to heat up again before you fry the next batch.
Are Pettole a Common Holiday Food?
Yes, in Puglia, people will make pettole over the Christmas holidays, but they can be served at other times of year as well.
What Type of Oil is Best for Frying?
Choose a type of oil that has a high smoke point and can reach a high temperature such as vegetable oil, canola oil, or sunflower oil.
How to Store Italian Pettole
These Italian fried dough balls are best served immediately after frying as they will soften as they sit, but if you have some leftovers, you could put them in a sealed container and store them at room temperature for up to 1 or 2 days.
Ingredients
How to Make Italian Pettole
In a bowl, mix the water with the yeast and salt until combined. Add the flour and semolina, and mix until a smooth dough forms. Cover it and set it aside for 2 hours or until doubled in size.
In a bowl, mix the water with the yeast and salt until combined. Add the flour and semolina, and mix until a smooth dough forms. Cover it and set it aside for 2 hours or until doubled in size.
Grease a spoon with oil and use it to dollop the dough into a pot of hot oil. Fry them until golden brown. Remove them with a slotted spoon and drain them on paper towels.
Grease a spoon with oil and use it to dollop the dough into a pot of hot oil. Fry them until golden brown. Remove them with a slotted spoon and drain them on paper towels.
Serve and enjoy!
Serve and enjoy!
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