If you’re looking for a delicious, easy-to-make treat that’s perfect for any occasion, then look no further than pettole, delightful Italian fried dough balls. Crisp on the outside and soft on the inside, these golden bites are a beloved treat in southern Italy, especially during the holiday season. Whether served plain, dusted with sugar, or stuffed with savory fillings, pettole are sure to become a favorite in your kitchen.
History behind Pettole
Pettole are a traditional Italian dish, deeply rooted in the culinary heritage of Puglia, Basilicata, and parts of Calabria. According to some these delicious bites were born by mistake when a housewife forgot about her bread dough, which over-fermented. In an effort to save it, she decided to fry small balls of it, creating the first pettole.
In southern Italy, pettole are closely associated with Christmas, particularly in Puglia, where they are traditionally prepared on December 7th. Over time, the recipe spread to other regions, each adding its unique twist, such as sweet versions or savory varieties filled with olives and capers.
Pettole Ingredients
- Flour
- Salt
- Sugar
- Fresh Yeast
- Lukewarm water
- Fillings: capers, sun-dried tomatoes, olives, basil
Pettole Step By Step Instructions
- In a bowl, add the fresh yeast to the lukewarm water and sugar and mix with your hands to dissolve it in it.
- Then add flour mixed with a pinch of salt and start incorporating the ingredients with your hands.
- Once it’s all incorporated, whip it with your hands to incorporate air into the dough for at least 5 minutes, until smooth.
- Cover the bowl with a kitchen towel and leave it to rest for 1.30/2 hours or until doubled in size (The time will vary based on the temperature of the room, the hotter it is the faster it will double in size).
- In the meantime prepare the filing.. Here I chopped capers, sun dried tomatoes, olives and basil but you can use many different things or even leave them plain.
- When the dough is ready, heat up some oil for frying. Then add the capers, olives, sun dried tomatoes to the dough and mix the in.
- When the oil is hot, lower a tbsp worth of dough for each ball into it, it will puff up and rise, let them cook until browned on all sides, then place on a paper towel to drain.
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Pettole: Italian Fried Dough Balls Recipe
Ingredients
- 250 g flour
- 190 ml water
- 7.5 gr fresh yeast
- 1/2 tsp salt
- 1/2 tsp sugar
Instructions
- In a bowl, dissolve the fresh yeast and sugar in lukewarm water by mixing it with your hands until fully combined. Gradually add the flour mixed with a pinch of salt, and begin incorporating the ingredients with your hands. Once the mixture comes together, knead the dough by whipping it with your hands to incorporate air, making it light and airy.
- Cover the bowl with a kitchen towel and let the dough rest for 1.5 to 2 hours, or until it has doubled in size. The rising time may vary depending on the room temperature; a warmer environment will speed up the process.
- While the dough rises, prepare your fillings. I used chopped capers, sun-dried tomatoes, olives, and fresh basil, but feel free to get creative with other ingredients or keep it simple and leave them plain.
- Once the dough has doubled in size, heat oil in a frying pan. Gently fold the capers, olives, sun-dried tomatoes, and basil into the dough.
- When the oil is hot, carefully drop tablespoon-sized portions of the dough into the pan, using two spoons to lower them into it. The dough balls will puff up and rise as they cook. Fry them until golden brown on all sides, then transfer them to a paper towel-lined plate to drain any excess oil.
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