pèttole

This Puglian speciality, light fried pastries made with brewers' yeast, can be sweet or savoury—flavoured with honey or sugar sprinkles, or with mussels, anchovies, baccalá, chopped cauliflower, tomatoes, black olives or capers.

They originated in Albania and are especially popular with an aperitivo in the Salento, and often appear at the Christmas season, or in some places, in November.

Also spelled pittule, pettuleor pettuli.