Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 ⅓ cups semolina flour (durum wheat flour)
• ½ oz fresh yeast (or 1 packet / 2¼ tsp active dry yeast)
• 1 ¼ to 1 ½ cups warm water, as needed for a sticky dough
• 1 tsp salt
• Extra-virgin olive oil, for deep frying

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Instructions

1. Prepare the Dough

1. Warm a small pot of water—this will be used only to create a warm environment for rising (not in the dough).
2. In a large bowl, mix together the all-purpose flour and semolina flour.
3. Dissolve the yeast in a small amount of warm water.
4. Begin incorporating the yeast into the flour, adding warm water a little at a time.
5. Mix vigorously with your hands or a wooden spoon. The dough must be very soft and sticky, not firm.
6. Add salt and continue mixing until the dough looks smooth and elastic.

2. Let the Dough Rise

1. Transfer the dough to a large, tall container—it needs plenty of room to grow.
2. Cover loosely with a lid or thick cloth (do not seal completely).
3. Keep the dough in a warm, draft-free place and let it rise 5–6 hours until tripled in size.

At this point, the dough is ready for frying.  

Frying the Pettole

 

1. Heat a tall pot with plenty of extra-virgin olive oil over medium-high heat.
2. Test the oil: drop in a tiny piece of dough.
   • If it floats immediately and sizzles, the oil is ready.
3. With wet hands (or using two spoons), grab a piece of dough about half the size of your fist.
4. Pull gently from opposite sides to slightly elongate the dough, then carefully drop it into the hot oil.
5. Fry until golden on all sides, turning occasionally.
6. Remove using a slotted spoon and drain on paper towels.

Serve hot or at room temperature—they’re delicious either way!