Panzerotti
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.
Izvirni recept avtorja Forkin
- Skupni čas
- 1 h 45 min
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 597 kcal
Informacije o alergenih: lahko vsebuje gluten in mleko. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Pretvorjeno za prikaz; količine v receptu ostanejo enakovredne.
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 ščepecsalt
- 1 ščepecblack pepper
frying
- 500 mlvegetable oil, for frying
Oprema
large deep pot · slotted spoon · paper towels · rolling pin · large bowl · wire rack · kitchen towel
Postopek
Korak za korakom
- 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.
Približno 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.
Približno 10 min
Kuharjeva opomba: 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.
Približno 1 h
Kuharjeva opomba: 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 2 min
- 7
On a lightly floured surface, roll each dough piece into a circle about 15 cm (6 inches) in diameter.
Približno 5 min
- 8
Place a spoonful of the filling onto one half of each dough circle, leaving a small border around the edge.
Približno 5 min
Kuharjeva opomba: 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.
Približno 5 min
Kuharjeva opomba: 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).
Približno 5 min
Kuharjeva opomba: 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.
Približno 6 min
Kuharjeva opomba: 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.
Približno 1 min
- 13
Serve hot.
Na porcijo
Hranilne vrednosti
- Kalorije
- 597,4kcal
- Beljakovine
- 17,7g
- Ogljikovi hidrati
- 62g
- Maščobe
- 30,4g
- Vlaknine
- 2,9g
- Sladkorji
- 3,3g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
Store leftover panzerotti in an airtight container in the refrigerator.
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.
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