Crispy and Fluffy Fried Apulian Pettole

These small irregular fried balls of yeast dough make me feel the Christmas atmosphere. In my hometown Ostuni, and all-around Apulia, people enjoy eating Pettole during the whole Christmas period, until the 6th of January.

Even now that I’m living in Denmark I want my family to feel the same joyful atmosphere, by preparing the Pettole. We love to eat them simply with a dash of salt but you could make them more tasty stuffing them with anchovies. They can easily be made sweet by dipping them in honey orVincotto, or just with a sprinkle of sugar.

🍷Francesca & Marinella🍴

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