An American might call these little round fritters 'doughnut holes'. A Greek would recognize them as loukoumades. They're a favourite on Puglia's Salentine peninsula, especially around Christmas flavoured with honey and sugar sprinkles, though other recipes exist in other parts of the region. Also spelled porcheddhuzzi among other variants. They are often made at the same time as ncarteddrate, from the same dough.
They're not much different from another Puglian fritter, pèttole. In Calabria much the same thing is called turdilli; in the Abruzzo, they're sgaiozzi. In Campania, struffoli.
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