Crispy and flavorful fritters infused with the rich taste of anchovies and tender codfish.
A beloved specialty of the Puglia region, these golden morsels are a real treat for the senses.
With a crispy exterior and a soft, flavorful interior, pettole are a perfect treat for any occasion.
- 4 cups of all-purpose flour
- 1 packet of active dry yeast
- 1 1/4 cups of warm water
- 7 oz of anchovies in oil
- 7 oz of soaked cod
- Extra virgin olive oil
- Salt to taste
- Pepper to tasteInstructions:
In a large bowl, dissolve the yeast in the warm water and let it sit for a few minutes.
Add the sifted flour and a pinch of salt to the water with the yeast and mix well until you get a smooth dough.
Cover the bowl with a damp cloth and let the dough rise in a warm place for about an hour, until it doubles in size.
Meanwhile, finely chop the anchovies and cod and mix them together in a bowl.
Once the dough has risen, add the anchovy and cod mixture to the dough and mix well.
In a large skillet, heat plenty of extra virgin olive oil.
With lightly greased hands, form small balls with the dough and fry them in the hot oil until they are golden and crispy.
Drain the “pettole” on paper towels to remove excess oil.
Serve the “pettole” hot, sprinkled with a pinch of pepper and accompanied by a fresh tomato sauce, if desired.