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.