PETTOLE (Italian fritters): how to make them SOFT and CRISPY together! π
published on 3 October, 2024 at 18:00
INGREDIENTS
520g (4 1/4 cups) of all-purpose flour
12g of fresh yeast
520ml (2 1/4 cups) of water
12g (3/4 tbsp) of salt
Oil for frying
METHOD
1. In a bowl add the flour and yeast and mix with the fingers. Add the water and salt and mix to combine and obtain no lumps mixture. Cover with cling film and let it rise for 2 hours, or until is double in volume.
2. After time has elapsed take the mixture with the spoon and transfer to the pan with hot oil. Fry until they are golden on both sides.
3. Serve pettole all together on a serving dish and enjoy.
Β
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