PETTOLE PUGLIESI - 3 ricette facili di PETTOLE PUGLIESI classiche, alla pizzaiola e istantanee
Recipes in this Video
Originating from the Apulia region of Italy, Pettole Pugliesi Classiche are traditional fritters often enjoyed during festive occasions and family gatherings. These delightful doughnuts are typically made with simple ingredients and can be flavored with various fillings, including cheese or vegetables. In modern times, they are a beloved snack throughout Italy, often served at celebrations and enjoyed by people of all ages.
Ingredients
- ●flour
- ●water
- ●yeast
- ●salt
- ●olive oil
- ●black pepper
- ●parsley
- ●potatoes
- ●baking powder
- ●sugar
- ●milk
- ●semolina flour
- ●cooked vegetables
- ●cheese
- ●seasoned breadcrumbs
Instructions
- 1Mix flour, yeast, and salt in a bowl.
- 2Add warm water gradually until a sticky dough forms.
- 3Incorporate olive oil and mix until smooth.
- 4Let the dough rise for about 1 hour, covered, until doubled.
- 5Meanwhile, boil potatoes until tender, then mash.
- 6Fold mashed potatoes into the dough along with black pepper and parsley.
- 7Heat oil in a deep pan over medium heat until shimmering.
- 8Scoop spoonfuls of dough and carefully drop them into the hot oil.
- 9Fry until golden brown, about 3-4 minutes, turning occasionally.
- 10Remove with a slotted spoon and drain on paper towels.
- 11Sprinkle with seasoned breadcrumbs if desired before serving.
Ingredient Alternatives
flour
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
cheese
Healthier: nutritional yeast
Cheaper: ricotta
Nutritional yeast is dairy-free and adds a cheesy flavor.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is more affordable for frying.
milk
Healthier: almond milk
Cheaper: water
Water can be used for a lighter batter.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups all-purpose flour
- ●1 cup warm water
- ●1 tsp active dry yeast
- ●1 tsp salt
- ●1 tbsp olive oil
- ●1/2 tsp black pepper
- ●1/2 tsp dried oregano
- ●Vegetable oil for frying
Instructions
- 1In a small bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.
- 2In a large mixing bowl, combine flour, salt, black pepper, and dried oregano.
- 3Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
- 4Knead the dough on a floured surface for about 5 minutes until smooth.
- 5Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
- 6Once risen, punch down the dough and let it rest for another 10 minutes.
- 7Heat vegetable oil in a deep frying pan over medium heat.
- 8Using a spoon, drop small balls of dough into the hot oil, frying until golden brown on all sides.
- 9Remove the pettole from the oil and drain on paper towels.
- 10Serve warm, optionally with a sprinkle of salt or a side of dipping sauce.
Equipment
Ingredients
- ●500g flour
- ●300ml water
- ●10g salt
- ●7g dry yeast
- ●1 tsp sugar
- ●400g canned tomatoes
- ●2 cloves garlic, minced
- ●1 tsp oregano
- ●1/2 tsp chili flakes
- ●2 tbsp olive oil
- ●fresh basil leaves for garnish
Instructions
- 1In a large bowl, mix the flour, salt, and sugar together.
- 2In a separate bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
- 3Combine the yeast mixture with the flour mixture and knead until a smooth dough forms. Cover and let it rise for about 1 hour or until doubled in size.
- 4While the dough is rising, prepare the sauce by heating olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant.
- 5Add the canned tomatoes, oregano, and chili flakes to the saucepan. Simmer for about 15 minutes until the sauce thickens. Season with salt to taste.
- 6Once the dough has risen, punch it down and divide it into small balls (about the size of a golf ball).
- 7Heat oil in a deep pan for frying. Once hot, carefully drop the dough balls into the oil and fry until golden brown on all sides.
- 8Remove the fried dough balls and drain on paper towels.
- 9Serve the pettole topped with the tomato sauce and garnish with fresh basil leaves.
Equipment
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