Traditional fried dough balls (Pettole) a classic festive treat from Puglia, in southern Italy. Often served during Christmas and holiday gatherings, they are typically enjoyed as a savoury starter filled with anchovies, though you can also try olives, sun-dried tomatoes, or broccoli rabe.

Known locally as Pettole (or Pettule), these little dough balls are irresistibly fluffy inside, crisp outside, and a beloved part of Apulian culinary tradition.

Makes about 20, Prep 20 mins+ Dough rising: 2 hours, Cook 20 mins

  • 500 g Italian 00 flour or all-purpose/plain flour, sifted
  • 30 g anchovy fillets in olive oil, finely chopped
  • 12 g fresh yeast (or 7 g dried yeast)
  • 350ml lukewarm water
  • ½ teaspoon salt
  • Olive oil, extra virgin olive oil, or peanut oil for deep-frying

Method

In a large mixing bowl, combine the sifted flour, yeast, and lukewarm water. Mix with a wooden spoon until partially combined, then add the salt and mix again.
Knead the dough with your hands for about 20 minutes, until smooth, elastic, and slightly sticky.

Cover the bowl with clingfilm or a clean kitchen towel and let the dough rise in a warm place for 2 hours, or until doubled in size.

Gently fold the chopped anchovies into the risen dough, kneading just enough to distribute them evenly.
Tip: Do not overwork the dough — keeping the air bubbles ensures light, fluffy Pettole.

Pour enough olive oil (or peanut oil) into a deep frying pan to deep-fry the dough balls. Heat to 170–180°C (340–355°F).

To form the traditional Apulian shape:

  1. Clench a portion of dough in your fist.

  2. Squeeze it gently so a small ball pops out between your thumb and index finger.

  3. Pinch it off at the base and drop it directly into the hot oil.

Fry 3–4 at a time for 2-3 minutes, turning occasionally until puffed up and golden brown.

Place on kitchen paper to drain.

Serve your Pettole hot.

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