RECIPE: Apulian Pettole, Sweet or Savory Fried Dough Pillows
This original Italian recipe is straight up gangsta.
Tomorrow is a national holiday here in Italy, Feast of the Immaculate Conception, which means nonnas everywhere are rolling up their sleeves and making pettole, the traditional lead-in to the holidays. In my pre-celiac days, whenever I was lucky enough to come across some, I often needed a fainting couch due to pure deliciousness. What in this life or the next is better than fried dough?
One answer: not a damn thing.
Don’t let the bread-making part of this very simple authentically Italian recipe freak you out. It’s not complicated. Nor is the frying part complicated. What I will warn you about this is—make Apulian Pettole even one time for your friends and family, and those moochers will ask you to make them again and again. Then you’re the Italian nonna rolling up her sleeves on the Feast of the Immaculate Conception.
Pettole can be plain, sweet, or savory. I’ll give you options for each. But another possibility is to serve them with your favorite recipe for tomato sauce. It kills, especially when the sauce is super flavorful and slightly chunky.
Ingredients:
For the basic dough:
2 1/4 cups flour, sifted
14 fluid oz (1 3/4 cups) of good-tasting water, not tap
3.3 tsp of fresh brewer's yeast or 1 tablespoon of dry brewer's yeast
1 teaspoon of extra virgin olive oil
a teaspoon of salt
4 1/4 cups oil for frying
For the savory version:
2 tablespoons pitted black olives, chopped
2 tablespoons pitted green olives, chopped
For the sweet version:
5 – 6 tablespoons of granulated sugar
(alternative) 1 cup honey
Instructions:
Pour flour into a mixing bowl, adding dry yeast. If using fresh yeast, dissolve it in 1 tablespoon of water taken from the total. Add salt.
Make a well in the center of your flour and add water and oil.
Mix with a spoon or fork until you get a soft batter. Then, lightly flouring your hands, knead until dough appears smooth and elastic. This may take up to 15 minutes.
If you’re doing the savory version, add your finely chopped olives, kneading to distribute.
Cover the bowl with plastic wrap and allow to rise until it has approximately doubled in size, which may take up to 2 hours, depending on the temperature in the room.
When the dough is ready, heat the oil in a medium pot for frying.
Using two dinner spoons, take a spoonful of the dough and carefully drop it into the oil by pushing it with the back of the other spoon. Work in batches. Fry the pettole until golden and puffy. Remove and drain on paper towels.
If you’re taking the sweet option, drain for a few seconds and then roll immediately in sugar or honey while still hot.
Serve, and if you want to go all Martha Stewart, line a small basket with a clean, colorful dishcloth and put your pettole in there.
Buon appetito!
Have you enjoyed Apulian Pettole before? Care to share any fried dough ball ideas? I want to hear all about them. Leave your comments below.
There are as many versions of pettole as there are Pugliese Nonna. My padrona (landlordess) makes a savory with prezzemolo e cippola. Parsley (lots chopped very fine and onions fried until translucent). A second version is heavy on the garlic instead of onions ( like 6 cloves minimum). That version had me smelling like garlic for days. Figured I was safe from vampire attacks.
Plain version they remind me of Sopaipillas. Not as fluffy. Gawd I miss Sopaipillas!! I guess I am going to have to DIY
Reply below for the recipe (stolen) from Panchos chain
My grandmother-in-law Scrudato (1911-1998) made these every Christmas in New Jersey! But she rolled or pressed the dough out and cut it into tiny cubes before frying, drizzled with honey and sprinkled with colored sugar!