Petulla - Albanian Fried Dough Balls

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 45g, 0g
• Protein: 7g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt.
2. 2.
   Gradually add warm water to the dry ingredients, mixing well until a smooth batter forms.
3. 3.
   Cover the bowl with a clean kitchen towel and let the batter rest for about 1 hour, allowing it to rise.
4. 4.
   Heat vegetable oil in a deep frying pan or pot over medium heat.
5. 5.
   Using a spoon or your hands, scoop small portions of the batter and shape them into balls.
6. 6.
   Carefully drop the dough balls into the hot oil and fry until golden brown, turning them occasionally for even cooking.
7. 7.
   Once cooked, remove the Petulla from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Petulla warm with your choice of toppings or accompaniments.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Avoid using self-rising flour as it may affect the texture of the Petulla.
• Yeast — Make sure your yeast is fresh and active to ensure proper rising of the dough.
• Vegetable oil — Use a neutral-tasting vegetable oil with a high smoke point, such as canola or sunflower oil, for frying.

Tips & Tricks

• For extra flavor, you can add a pinch of sugar or a dash of vanilla extract to the batter.
• To achieve a lighter texture, allow the batter to rest for a longer period, up to 2 hours.
• Experiment with different toppings such as Nutella, fruit preserves, or savory spreads like ajvar or hummus.
• If you prefer a healthier alternative, you can bake the Petulla in a preheated oven at 200°C (400°F) for about 15 minutes, flipping them halfway through.

Serving advice

Serve Petulla warm to fully enjoy their crispy texture. They are best enjoyed fresh out of the frying pan, but you can also reheat them in the oven for a few minutes before serving.

Presentation advice

Arrange the Petulla on a platter or a wooden board, dust them with powdered sugar, and garnish with fresh herbs or fruit slices for an appealing presentation.