Pettole are small dough fritters that have different names depending on the area (pèttëlë in Apulian dialect , zeppole in Irpinia, scorpelle in San Severo, pèttuli in Brindisi, pittule in Lecce, pètt’l in Matera, pèttule in Potenza) and you can make them salty, sweet or even stuffed with onions, turnip greens, olives, tomatoes, vegetables or even mussels.
Ingredients for 10/12 servings
Preparation: 1 hr 20 mins
Cooking: 20 mins
1/2 kg flour
12.5 g brewer’s yeast
water
salt
oil
Preparation
Dissolve the yeast in warm water. Make a well in the flour and add the yeast and a pinch of salt, mixing and adding warm water to soften the mixture. Knead until the ingredients are thoroughly combines and leave to rise for approximately 2 hours under a towel in a warm place.
Form the fritters using a spoon and fry in a pan with hot oil. Remove when golden brown and puffed up. Drain off the excess oil and leave to dry on kitchen paper. Sprinkle with salt or sugar and serve hot.
