Name: Albanian Fried Dough Fritters with Feta and Honey
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings (about 8 fritters)
Cuisine: Albanian
Ingredients: 2 cups (250 g) all-purpose flour; 1 tsp (4 g) active dry yeast; 1 tsp (5 g) granulated sugar; 1/2 tsp (3 g) fine salt; 3/4 cup (180 ml) warm water, about 110u00b0F (43u00b0C); 2 tbsp (30 ml) olive oil; 1 large egg; 2 cups (480 ml) vegetable oil, for frying; 1/2 cup (75 g) crumbled feta cheese; 3 tbsp (45 ml) honey; Fresh mint leaves, for garnish (optional)

Petulla are traditional Albanian fried dough fritters, golden and pillowy on the outside with a soft, airy center. This simple yeasted dough is stretched thin and fried until crisp, then served warm with crumbled feta and honey for a classic Balkan breakfast or snack.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings4

Yield4 servings (about 8 fritters)

Nutrition Facts

Per serving (estimated)

485 kcalCalories
28 gFat
6 gSaturated Fat
48 gCarbs
2 gFiber
12 gSugar
11 gProtein
420 mgSodium
120 mgPotassium
130 mgCalcium
3 mgIron
1 mgVitamin C
90 mcgVitamin A

Ingredients

For the dough

2 cups (250 g) all-purpose flour
1 tsp (4 g) active dry yeast
1 tsp (5 g) granulated sugar
1/2 tsp (3 g) fine salt
3/4 cup (180 ml) warm water, about 110°F (43°C)
2 tbsp (30 ml) olive oil
1 large egg

For frying and serving

2 cups (480 ml) vegetable oil, for frying
1/2 cup (75 g) crumbled feta cheese
3 tbsp (45 ml) honey
Fresh mint leaves, for garnish (optional)

Directions

In a large bowl, stir together the warm water, yeast, and sugar. Let stand for 5 minutes until the surface looks foamy.
Add the flour, salt, olive oil, and egg to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.
Punch down the dough and divide it into 8 equal portions. Roll each portion on a lightly floured surface into a thin oval about 6 inches long.
Heat the vegetable oil in a deep skillet or heavy pot to 350°F (175°C), about 1 inch deep. Use a thermometer for accuracy.
Working with one piece at a time, gently stretch the dough by hand from the center outward, pulling it as thin as possible without tearing; it should be almost translucent in spots.
Fry 2 pieces at a time for 2 to 3 minutes per side, pressing gently with a slotted spoon to encourage puffing, until deeply golden.
Transfer the fried dough to a paper towel–lined plate to drain. Repeat with the remaining dough, maintaining the oil temperature between batches.
Serve the warm fritters topped with crumbled feta, a drizzle of honey, and a few fresh mint leaves if desired.

Cook’s Notes

Let the dough rise fully in a warm place; proper fermentation is what gives petulla their signature puff when fried.
Keep the oil between 340°F and 360°F (170–180°C) — too cool and the dough absorbs oil, too hot and it burns before cooking through.
Stretch the dough as thin as you can without tearing; authentic Albanian petulla should be nearly translucent in the center.
For a sweeter variation, swap the feta for a dusting of powdered sugar or a spread of fig jam.
Serve immediately for the best contrast between the crisp exterior and the soft, airy interior.