SnackAppetizer

Panzerotti

Name: Panzerotti
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 300 g all-purpose flour; 7 g active dry yeast; 5 g sugar; 5 g salt; 180 ml water lukewarm; 15 ml olive oil; 200 g mozzarella cheese diced; 150 g canned crushed tomatoes; 10 g fresh basil chopped; 1 pinch salt; 1 pinch black pepper; 500 ml vegetable oil for frying

These small, savory fried turnovers from Southern Italy are a delightful snack. They feature a soft, yeasted dough generously filled with rich tomato sauce and mozzarella cheese. Perfect for a quick bite or an appetizer.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 4
Difficulty: Medium
Per serving: 597 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
7 gactive dry yeast
5 gsugar
5 gsalt
180 mlwater, lukewarm
15 mlolive oil

filling

200 gmozzarella cheese, diced
150 gcanned crushed tomatoes
10 gfresh basil, chopped
1 pinchsalt
1 pinchblack pepper

frying

500 mlvegetable oil, for frying

Equipment

large deep pot · slotted spoon · paper towels · rolling pin · large bowl · wire rack · kitchen towel

The method

Step by step

1
In a large bowl, combine the all-purpose flour, active dry yeast, sugar, and salt.
2
Gradually add the lukewarm water and olive oil to the dry ingredients, mixing until a shaggy dough forms.
About 2 min
3
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it is smooth and elastic.
About 10 min
Cook’s note: The dough should be slightly tacky but not sticky.
4
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising.
5
While the dough is rising, prepare the filling by combining the diced mozzarella cheese, canned crushed tomatoes, chopped fresh basil, salt, and black pepper in a medium bowl.
About 5 min
Cook’s note: Ensure the mozzarella is well-drained to prevent a watery filling.
6
Once the dough has risen, punch it down gently and divide it into 8 equal pieces.
About 2 min
7
On a lightly floured surface, roll each dough piece into a circle about 15 cm (6 inches) in diameter.
About 5 min
8
Place a spoonful of the filling onto one half of each dough circle, leaving a small border around the edge.
About 5 min
Cook’s note: Do not overfill, or the panzerotti may burst during frying.
9
Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork to ensure a tight seal.
About 5 min
Cook’s note: A good seal is crucial to prevent filling from escaping.
10
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 170-175°C (340-350°F).
About 5 min
Cook’s note: Use a thermometer to accurately gauge the oil temperature.
11
Carefully fry the panzerotti in batches, 2-3 at a time, for 2-3 minutes per side, or until golden brown and puffed.
About 6 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and make the panzerotti greasy.
12
Remove the fried panzerotti with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
13
Serve hot.

Per serving

Nutrition

63%Score

Calories: 597.4kcal
Protein: 17.7g
Carbs: 62g
Fat: 30.4g
Fibre: 2.9g
Sugar: 3.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover panzerotti in an airtight container in the refrigerator.

Reheating

Reheat in an oven at 180°C (350°F) for 10-15 minutes until warmed through, or in an air fryer for a crispy result.