This is literally just fried bread dough. It’s also called Pettole though my aunts made it sound like Petolite.
I personally don’t understand why everyone in our family gets so crazy over it. Maybe because it’s crispy on the outside and chewy on the inside. I think it’s pretty gross and would taste better if there was seasoning of some kind.
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Ingredients
- 1 packet of yeast
- 6 C flour (plus extra for rolling)
- 3 C water
- pinch of salt
- pinch of sugar
- frying Oil
Tips
Cut the recipe down unless you want to be frying for hours.
You can make any shape you want. Most natives drop spoon-sized blobs into the oil.
Spruce up by adding other seasoning and olives like they do in Italy.
A thermometer is cheaper than a fryer, but a fryer takes a lot of guess work out for you.
Test oil and cooking duration with one piece first.
These taste best fresh.
Directions
Heat the water up and mix in the yeast packet. (follow the yeast packet instructions)
Add the salt and sugar to help the yeast react.
In a large mixer add the liquid to the flour and combine slowly until mixed completely.
Put a damp rag over the bowl and sit in a warm place to rise. Leave it until it doubles in size.
Once it’s all fat and poofy, beat it, then let it rise until it doubles in size again.
Now roll it out into ropes and cut into 6-8 inch pieces.
Create a circle and cross through the middle and press into the adjoining circle.
Heat frying oil to 350 degrees.
Fry a few minutes on one side and then flip. They are done once they float.
Lay on paper towels to absorb the excess oil before serving.
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