Panzerotti are a beloved Italian street food, resembling mini-calzones with a crisp, golden crust and a gooey, flavorful filling. Whether you're hosting a gathering or simply craving something indulgent, these fried delights are the perfect treat. This recipe walks you through creating them from scratch, ensuring your panzerotti turn out just like they do in Puglia!
Ingredients:
For the dough:
- 250 g 00 flour
- 150 g Manitoba flour
- 100 g semolina (grits)
- 290–300 ml lukewarm water
- 10 ml extra virgin olive oil
- 9 g fresh yeast
- 5 g sugar
- 10 g salt
For the filling:
- 250 g mozzarella, diced and drained
- 200 ml tomato passata
- Salt, to taste
- Dried oregano, to taste
- Olive oil, for cooking
For frying:
- Plenty of vegetable oil
Instructions:
Step 1: Prepare the Dough
In a large mixing bowl, combine the 00 flour, Manitoba flour, and semolina. Crumble the fresh yeast into the flour mixture and add the sugar. Gradually pour in half the lukewarm water while mixing with a spatula to combine. Add the salt and the remaining water, and continue to mix until the dough starts coming together. Lastly, incorporate the olive oil and knead the dough by hand on a clean surface. Knead for several minutes until the dough becomes smooth and elastic.
Shape the dough into a long roll (resembling a sausage) and cut it into 10 equal pieces, each weighing approximately 80 g. Roll each piece into a ball and place them on a lightly floured tray, ensuring they’re spaced apart. Cover the balls with a clean kitchen towel and let them rise for about 1.5 hours, or until they’ve doubled in size.
Step 2: Prepare the Filling
While the dough is rising, dice the mozzarella and leave it to drain in a colander to remove excess moisture. Heat a small amount of olive oil in a saucepan, then add the tomato passata and a pinch of salt. Simmer the sauce on low heat for about 15 minutes. Once cooked, transfer the sauce to a bowl and allow it to cool before stirring in dried oregano.
Step 3: Shape the Panzerotti
Once the dough balls have risen, take one and gently flatten it on a floured surface. Roll it out into a round disc about 2 mm thick. Repeat with the remaining dough balls. If precision is your thing, use a round cutter to achieve perfectly uniform circles.
Spoon a small amount of the tomato sauce into the center of each dough disc, followed by a few cubes of mozzarella. Be careful not to overfill, as this can cause the panzerotti to burst during frying. Fold the dough over the filling to create a half-moon shape. Seal the edges tightly by pressing them together and crimping with a fork to ensure no filling escapes.
Step 4: Fry to Perfection
In a deep frying pan, heat enough vegetable oil to submerge the panzerotti. The oil should be hot but not smoking—about 180°C (350°F) is ideal. Fry 1–2 panzerotti at a time to avoid overcrowding. They’ll initially sink but should float to the surface as they cook. Turn them frequently to ensure even browning. Each panzerotto should take about 2–3 minutes to cook.
Once golden and crisp, remove the panzerotti from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving Suggestions:
Panzerotti are best enjoyed fresh and warm, straight out of the fryer. Serve them with a simple green salad or alongside your favorite dipping sauces for a complete meal.
Tips for Success:
- Drain the mozzarella thoroughly: Excess liquid can make the filling soggy and compromise the dough's integrity.
- Seal the edges well: Use a fork to crimp the edges tightly, ensuring the filling stays intact during frying.
- Temperature matters: Keep the oil at a consistent temperature to avoid undercooking or burning.
Crispy on the outside, soft and cheesy on the inside, these panzerotti are an irresistible treat that will transport you straight to Italy. Whether you’re making them for a party or indulging on a quiet evening, this recipe is sure to be a crowd-pleaser!
