STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Authentic Panzerotti Recipe (Traditional Italian Fried Pizza Pockets)
Panzerotti Pugliesi are a classic from Apulia (Puglia), loved across Southern Italy: small, golden fried pizza pockets with a light, leavened dough and a melty filling.The dough is similar to pizza dough, which is why panzerotti puff beautifully in hot oil, turning crisp outside and tender within.The most traditional filling is tomato and mozzarella, but you will also find regional variations with cured meats, ricotta, or seasonal vegetables.
Ingredients
FOR THE DOUGH
- 250 g "00" flour - 2 cups
- 250 g semolina flour - 2 cups
- 300 g water - 1 ¼ cups, at room temperature
- 20 g extra virgin olive oil - 1 ½ tablespoons
- 10 g fine salt - 1 ¾ teaspoons
- 7 g active dry yeast - 2 ¼ teaspoons
- 1 teaspoon granulated sugar
FOR THE FILLING
- 300 g tomato passata - 1 ¼ cups
- 60 g grated Parmigiano Reggiano - ½ cup
- 350 g Mozzarella for pizza - 12 oz, low-moisture
- finesalt - to taste
- 1 tablespoon extra virgin olive oil
FOR FRYING
- 2 liter vegetable oil such as peanut oil or sunflower oil - about 8-9 cups, for frying
Instructions
Make the Dough
- In a large bowl, combine the “00” flour, semolina flour, yeast, and sugar. Mix well.
- In another bowl, pour the water, add the salt and olive oil, and stir until the salt dissolves. Gradually add the dry ingredients, mixing continuously.NOTE: The exact amount of water may vary depending on the flour. The dough should be firm but soft, not sticky.
- Knead the dough by hand until it comes together into a smooth, elastic ball.
- Transfer the dough to a lightly floured surface and knead briefly. Then, place it in a floured bowl.
- Score a cross on top, cover with plastic wrap, and let rise for about 2 hours in a switched-off oven.
Make the Filling
- Dice the mozzarella. If using fresh mozzarella, drain it well and let it sit in a sieve for 30 minutes to release excess liquid.
- In a bowl, combine the mozzarella, tomato passata, Parmigiano Reggiano, a pinch of salt, and EVO oil. Mix and set aside.
Make the Panzerotti
- Once the dough has risen, transfer it to a floured surface. Shape it into a loaf and cut it into 8–10 pieces, each weighing about 80 g (2.8 oz).
- Shape the dough into smooth balls, place them on a tray, cover with a dish towel, and let them rise for one more hour at room temperature.
- At the end of this second rising, roll out the balls of dough with a rolling pin. Shape them into disks that are not too thin.
- Place 2 tablespoons of filling on one half, leaving a 1-inch (3 cm) border. Lightly moisten the edge with water.
- To seal the panzerotti well, moisten the edges with a little water. Fold over to form a crescent and seal the edges firmly with your fingers, then press with a fork to prevent leaks.
Fry the Panzerotti
- Heat the oil in a high-sided pot. Fry no more than 2 panzerotti at a time. Check the oil with a toothpick (bubbles form around it) or a thermometer: temperature should be 175°C (350°F).Fry until golden brown on both sides, about 4 minutes, turning them often with a wooden spoon or skimmer.Drain on paper towels and serve hot.
Nutrition
Calories: 2535kcalCarbohydrates: 53gProtein: 21gFat: 253gSaturated Fat: 24gPolyunsaturated Fat: 68gMonounsaturated Fat: 156gTrans Fat: 1gCholesterol: 34mgSodium: 924mgPotassium: 322mgFiber: 3gSugar: 3gVitamin A: 515IUVitamin C: 4mgCalcium: 410mgIron: 4mg
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!