These pettole with olives and anchovies are wonderful golden fried morsels full of savory flavor. Full of briny flavor, they make a wonderful snack or appetizer, particularly when served with a dipping sauce like a lemon aioli.
To make these pettole, you start by mixing water with yeast, flour, salt, olive oil, black olives, and anchovies until combined. Then, they get fried until they are golden brown. Piping hot from the fryer and full of the taste of salty olives and anchovies, they are incredibly addictive!
What are Pettole With Olives and Anchovies?
Pettole are a type of Italian fritter that is soft inside with a crispy exterior. This fritter has origins in Puglia, Italy, where they are commonly made by mixing some anchovies into the batter. This version includes both olives and anchovies for a wonderfully savoury flavour.
Pro Tips
- Thoroughly mix the batter to ensure it is free of lumps.
- Heat the oil to around 375 F (190 C), which will ensure that the pettole cook evenly and become golden brown without absorbing too much oil.
- Clip a thermometer on the side of the pot so you can be sure the oil is at the correct temperature for frying.
- Cook the pettole in batches so that the oil’s temperature remains stable.
- Consider using both black and green olives to create a two-tone effect in the fritters.
Frequently Asked Questions
When are Pettole Commonly Served?
In Puglia, pettole are commonly served around Christmas for a festive treat. However, they are wonderful served anytime of the year.
What Other Ingredients Can Be Added to Pettole?
Some versions of pettole can include salted cod, while others can be made sweet by glazing them in a sweet syrup. If you would prefer to make a sweet version of pettole, simply omit the olives and anchovies, and glaze the pettole with a syrup once they are fried.
How Do You Fry Pettole?
To fry pettole, fill a pot with oil so that it is around 2-inches deep. Then, heat it until it is around 375 F (190 C) before dolloping portions of the batter into the hot oil using two spoons. Once the pettole are golden, you can then remove them from the oil with a slotted spoon before placing them on paper towel to drain.
How to Store Pettole With Olives and Anchovies
These pettole are best enjoyed as soon as they are cooked. However, if you have leftovers, you can store them in a sealed container in the fridge, and reheat them in the oven or an air fryer when you are ready to serve them.
Ingredients
How to Make Pettole With Olives and Anchovies
In a bowl, stir the water with the yeast until the yeast is dissolved. Stir the flour into the mixture until combined.
In a bowl, stir the water with the yeast until the yeast is dissolved. Stir the flour into the mixture until combined.
Stir the salt, olive oil, black olives, and anchovies into the batter. Cover it and allow it to rest for 3 hours.
Stir the salt, olive oil, black olives, and anchovies into the batter. Cover it and allow it to rest for 3 hours.
Heat the oil in a pot. Dollop portions of the batter into the oil and fry them until they are golden brown.
Heat the oil in a pot. Dollop portions of the batter into the oil and fry them until they are golden brown.
Serve the pettole immediately!
Serve the pettole immediately!
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