Ingredients:
For the dough:
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All-purpose flour – 500g
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Water – 250ml (lukewarm)
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Active dry yeast – 7g (or 25g fresh yeast)
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Sugar – 1 teaspoon
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Salt – 10g
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Olive oil – 2 tablespoons
For the filling:
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Mozzarella cheese (preferably mozzarella di bufala or fresh mozzarella) – 250g, drained and chopped into small pieces
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Canned tomatoes – 200g (or fresh tomatoes, finely chopped), drained of excess liquid
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Salt – A pinch
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Olive oil – 1 tablespoon
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Fresh basil – A few leaves (optional)
For frying:
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Vegetable oil – Enough for deep-frying
Instructions:
1. Prepare the dough:
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In a small bowl, dissolve the yeast and sugar in the lukewarm water. Let it sit for about 5-10 minutes until it becomes frothy.
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In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
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Mix together to form a dough. Once the dough begins to come together, knead it on a lightly floured surface for about 10 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour.
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Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise for about 1-2 hours, or until it has doubled in size.
2. Prepare the filling:
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In a bowl, mix the mozzarella and tomatoes together. Make sure to squeeze out any excess liquid from the mozzarella and tomatoes so the filling doesn’t become too runny. Season with salt and add a little olive oil for flavor.
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You can also add fresh basil if you like. Set aside.
3. Shape the panzerotti:
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Once the dough has risen, punch it down and divide it into 8-10 small balls (about the size of a golf ball).
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Roll each ball into a flat circle, about 10-12 cm in diameter (around 4-5 inches).
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Spoon a generous amount of the tomato and mozzarella mixture into the center of each circle.
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Fold the dough over to form a half-moon shape and pinch the edges tightly to seal the panzerotti. You can also use a fork to crimp the edges for a decorative touch.
4. Fry the panzerotti:
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Heat vegetable oil in a deep fryer or large pan to about 170°C (340°F). The oil should be hot enough to fry the panzerotti quickly, ensuring they stay crispy on the outside and melt the filling on the inside.
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Carefully place the panzerotti in the hot oil, a few at a time, and fry for about 3-4 minutes on each side, or until they are golden and crispy.
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Use a slotted spoon to remove the panzerotti from the oil and place them on a paper towel-lined plate to drain excess oil.
5. Serve:
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Serve the panzerotti hot, straight from the fryer. They are best enjoyed while they’re still warm and crispy.
Tips:
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Variations in filling: You can experiment with other fillings, such as ham and cheese, spinach and ricotta, or even sausage and onions. Just make sure to drain any excess liquid from the filling ingredients so the dough stays crisp.
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Baking option: If you prefer to avoid frying, you can bake the panzerotti at 200°C (400°F) for about 15-20 minutes, until golden brown. While they won’t be as crispy as fried, they are still delicious.
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Storage: Leftover panzerotti can be stored in the fridge for up to 1-2 days. To reheat, you can bake them in the oven or fry them again for a few seconds to restore the crispiness.
Fun Fact:
Panzerotti are often compared to calzones (Italian stuffed pizza), but the key difference is that panzerotti are smaller and typically deep-fried, giving them a unique crispy texture. They are an iconic street food in Puglia and are a staple in many Italian festivals and markets.
These Panzerotti Pugliesi are the ultimate comfort food with a crispy exterior and a warm, cheesy interior. Perfect for sharing with friends and family, or enjoying as a snack on the go!
Would you like more tips or variations for the panzerotti?
