Pettole — The Golden Fritters of Saint Cecilia

Pettole di Taranto, Puglia for Santa Cecelia

In Southern Italy — especially in Puglia, the heel of the Italian boot — the arrival of Christmas doesn’t begin with decorations or markets. It begins with a sound: the music of Saint Cecilia.

November 22nd, the Feast of Santa Cecilia, is considered the musical opening of the Christmas season. In Taranto and surrounding towns, musicians take to the streets in the early morning, filling the air with flutes, drums, and carols. And in homes across Puglia, that music wakes up another tradition — the making of pettole, warm, airy fritters dropped into hot oil before sunrise.

But behind these humble dough balls lies a beautiful legend…

Long ago, on the Feast of Saint Cecilia, a woman in Taranto was preparing bread. She had mixed and kneaded her dough, leaving it to rise by the fire — as women did daily.

But that morning, the sound of music drifted through the streets. Bands of musicians were playing in honor of Santa Cecilia, the patron saint of music, poetry, and musicians.

Unable to resist, the woman abandoned her dough and ran outside to listen, sing, and celebrate. Hours passed. She returned home in a panic, realizing she had left her dough rising far too long.

It had overflowed, spilling over the edges of the bowl, light and airy with fermentation. Embarrassed and unsure what to do, she tore off pieces of the over-risen dough and dropped them into a pot of hot oil, hoping at least to salvage something edible.

Instead, she created a miracle.

The dough puffed instantly into golden, cloudlike fritters — crisp on the outside, tender inside.

When her family returned and tasted the accidental creation, they loved it. They declared that these fried morsels should be made every year on Santa Cecilia’s Day to honor the joyful music that inspired them.

Recipe

Yields 25-30 Fritters

Ingredients

• 3 cups (360 g) all-purpose flour

• 1 ½ cups (360 ml) lukewarm water

• 1 packet (2 ¼ tsp) active dry yeast

• 1 tsp sugar

• 1 tsp salt

• Vegetable oil for frying (sunflower or light olive oil)

• Optional: Anchovy pieces, olives, cherry tomatoes or raisins.

Instructions

1. Activate the Yeast

• In a bowl, combine:

  • Warm water

  • Sugar

  • Yeast

• Let sit for 5–10 minutes until foamy.

2. Make the Dough

• In a large bowl, add the flour and salt.

• Pour in the yeast mixture and stir with a wooden spoon until a sticky, loose dough forms.

• The dough should NOT be kneaded like bread dough, it should remain loose and have a batter like consistency.

3. Let it Rise

• Cover the bowl with a towel and let it rise in a warm place for:

  • 1 ½ to 2 hours,

  • or until doubled and bubbly.

4. Heat the Oil

• Heat a pot (preferably a Dutch oven) of oil to 350°F (175°C).

• Tip: If you don’t have a thermometer you can check temperature by putting the handle of a wooden spoon into the oil. If it bubbles gently then the oil is ready. Too violently and the oil is too hot, too gently and the oil isn’t hot enough.

5. Fry the Pettole

• Dip two spoons in the oil and then use them to grab small portions of dough and drop them directly into the oil.

• They will puff instantly and float. Fry until:

  • Golden brown

  • Slightly crisp

• Turn as needed.

6. Drain and Serve

• Remove to a paper-lined platter. Serve:

  • Plain (traditional for morning Santa Cecilia),

  • Dusted with sugar,

  • Or drizzled with honey.

• Eat immediately — they’re best hot and fresh!