Albanian Fried Dough Fritters with Feta and Honey

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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.

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

1. In a large bowl, stir together the warm water, yeast, and sugar. Let stand for 5 minutes until the surface looks foamy.
2. Add the flour, salt, olive oil, and egg to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Transfer the fried dough to a paper towel–lined plate to drain. Repeat with the remaining dough, maintaining the oil temperature between batches.
9. 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.

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