Apulian Pettole

INGREDIENTS

• 500 g of type 0 flour;
• 12 g of fresh yeast;
• salt to taste;
• 300-350 ml of warm water;
• 1 teaspoon sugar;
• frying oil (I use sunflower oil) to taste

STEP

1. Pour the flour, crumbled yeast, salt and sugar into a large enough bowl;
2. Knead with a spoon, gradually adding the water, work the dough for 10 minutes, until it is smooth, soft and elastic;
3. Leave to rise for 3-4 hours covering the dough with a lid or a cloth, the longer the dough rises, the softer and fluffier the pettole will be;
4. In a frying pan, add plenty of seed oil and bring to temperature;
5. Take a little dough and create balls by passing the dough between your thumb and forefinger, or using a spoon;
6. Fry in boiling oil a few at a time;
7. Using a slotted spoon, remove our pettole and drain on kitchen paper:
8. Serve hot.. they are delicious!! try them and tell me!