Olive and anchovies Pettole (italian fritters): a delicious variant of the classic recipe!

INGREDIENTS
240ml (1 cup) of water
8g of fresh yeast
270g (2 1/4 cups) of all-purpose flour
1/2 tsp of salt
35ml (1/4 cup) of extra virgin olive oil
60g of black olives
6 anchovies
Oil for frying

METHOD
1. In a bowl add the water and yeast and mix until yeast dissolves. Add the flour gradually and mix with the wooden spoon to combine. Add the salt, olive oil, black olives, and anchovies and mix to combine. Cover the bowl with the cling film and let it rise for 3 hours.
2. After time has elapsed take the batter with the spoon and transfer to the pan with hot oil. Fry them until they are golden brown.
3. Serve them all together on a serving plate.
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