Pittule (also pettole) are Puglia's yeasted dough fritters—irregular, craggy puffs of risen dough dropped into hot olive oil and fried until golden-brown and airy, served plain with salt or stuffed with olives, anchovies, capers, or tomato, eaten hot as street food during the festive season from the Feast of the Immaculate Conception (December 8th) through Christmas. Pittule are Puglia's equivalent of Neapolitan zeppole or Roman supplì—the region's defining fried snack, prepared in vast quantities during the Christmas season and consumed at all hours. The dough is a simple yeasted batter—flour, water, yeast, salt, and a splash of olive oil—mixed to a soft, sticky consistency and left to rise until doubled, then portioned by pulling off irregular lumps with oiled hands or two spoons and dropping them into hot oil (170-180°C). The fritters puff and develop an irregular, craggy exterior that becomes deeply golden and crisp while the interior remains soft, airy, and slightly chewy. Plain pittule are scattered with salt and eaten immediately. Stuffed versions incorporate a black olive, a piece of anchovy, a caper, or a spoonful of tomato sauce pressed into the dough ball before frying. Sweet versions, dusted with sugar or drizzled with vincotto (cooked grape must), serve as dessert. The communal preparation of pittule is a festive ritual—families gather in the kitchen, one person pulls and shapes while another fries, and everyone eats them standing around the stove, burning fingers on the hot dough.
Soft, sticky yeasted dough (flour, water, yeast, salt, olive oil). Rise until doubled. Pull irregular lumps and fry at 170-180°C. Plain with salt, or stuffed with olives/anchovies/capers. Eat immediately while hot. Traditional Christmas and winter street food.
Oil your hands generously when pulling dough—it's extremely sticky. The dough can include a boiled potato mashed in, which makes the fritters softer and lighter. Fry in extra-virgin olive oil if you can (traditional and adds flavour, though any neutral oil works). The first batch is always a test—adjust oil temperature before committing to the full batch.
Making the dough too stiff (should be very soft and sticky). Under-proofing (the yeast must do its work for airy fritters). Crowding the oil (they need room to puff). Letting them cool before eating (they deflate and toughen). Uniform shapes (the irregular, craggy surface is essential for crunch).
Touring Club Italiano, Puglia in Cucina; Academia Barilla, Regional Italian Cooking