Nonna Maria Fiore’s Fritters with Black Olives

Name: Nonna Maria Fiore’s Fritters with Black Olives (Pettole con Olive)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1¼ cups (150 g) all-purpose or 00 flour; 1¼ cups (150 g) all-purpose or 00 flour; 1 packet (¼ ounce, or 7 g) active dry yeast; 1 cup (240 ml) warm water; 2 large eggs, at room temperature; 1 cup (155 g) salt-cured olives, pitted and finely chopped; 1 cup (155 g) salt-cured olives, pitted and finely chopped; 1 cup (155 g) salt-cured olives, pitted and finely chopped; Olive oil, for dipping and frying

Pettole con Olive

Preparation info

Yield: About
48
fritters

Difficulty
Easy
Ready in
1 hr 20

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

Pettole are a type of yeast zeppole from southern Italy, usually eaten on Christmas Eve. Many villages also have pettole recipes that correspond with different saint days and holidays. Nonna Maria’s pettole, with salt-cured olives, are a savory treat that works beautifully as an appetizer or even as a great addition to a holiday bread basket.

Ingredients

Europe
Italy
Starter
Vegetarian
Christmas

Ingredients

Method