Photograph of the finished Pettole

Italy · Bánh bột chiên phồng Pettole

Pettole

50 min Hands-on time + 3 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 720 g
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Potato Potato 320 g
  • Photograph of Oil Oil 1.2 l
  • Photograph of Salt Salt 24 g
  • Photograph of Salted anchovies Salted anchovies 100 g
  • Photograph of Green olives Green olives 160 g
  • Photograph of Sugar Sugar 80 g

Method

  1. 1 Boil the potatoes, then mash them and mix them with flour, yeast, and warm water to form a thick paste.
  2. 2 The dough must be so soft that it cannot be molded by hand; this is the condition for the bread to puff up and have a hollow center.
  3. 3 Let it rise for 3 hours until the surface of the dough is covered with large air bubbles.
  4. 4 Divide the dough into two parts; mix one part with chopped salted anchovies and olives, and leave the other part as is.
  5. 5 Scoop the dough with two wet spoons and drop it into the 175-degree oil, without squeezing to avoid deflating the air.
  6. 6 Fry for 4 minutes until golden brown; sprinkle salt on the salty side, and coat the white side with sugar while still hot.

With an appliance

  • Air fryer 49 min

    Replace steps 5 and 6: scoop the batter onto perforated parchment paper, spray with oil, and air fry at 190 degrees for 9 minutes, flipping at the 5th minute to puff up and turn golden brown; season with salt or roll in sugar immediately after removing from the air fryer.

Start cooking