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Panzerotti Recipe (Traditional Italian Fried Pizza Pockets)
Panzerotti Pugliesi are one of Puglia's most beloved street foods: small, golden fried pizza pockets filled with tomato and melted mozzarella.The dough is similar to pizza dough, but once fried it becomes beautifully puffed and golden, with a crisp exterior and a soft, tender center. The classic filling is simple—tomato and mozzarella—although many variations with cheese, cured meats, or vegetables are also popular.
Ingredients
FOR THE DOUGH
- 250 g "00" flour - 8.8 oz
- 250 g fine durum wheat semolina (semola rimacinata) - 8.8 oz
- 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, optional
- 350 g mozzarella for pizza - 12 oz, low-moisture
- fine salt - to taste
- 1 tablespoon extra virgin olive oil
FOR FRYING
- 2 liter vegetable oil, preferably peanut oil or sunflower oil - 8-9 cups
Instructions
Make the Dough
- In a large bowl, combine the "00" flour, fine durum wheat semolina, active dry yeast, and sugar. Mix well.
- In a separate bowl, combine the room-temperature water, salt, and extra virgin olive oil. Stir until the salt has dissolved.Gradually add the liquid mixture to the flour, mixing continuously until a dough begins to form.
- Knead the dough by hand until it comes together into a smooth, elastic ball.NOTE: Different flours may absorb slightly different amounts of water. The dough should be soft and pliable but not sticky.
- Transfer the dough to a work surface and knead by hand for about 8–10 minutes, until smooth and elastic.Shape it into a ball and place the dough in a lightly floured bowl.
- Score a shallow cross on top, cover with plastic wrap or a clean kitchen towel, and let it rise for about 2 hours, or until noticeably increased in volume.A switched-off oven is a good place for rising because it protects the dough from drafts.
Make the Filling
- Dice the low-moisture mozzarella into small pieces.If using fresh mozzarella instead, drain it very well and leave it in a sieve for at least 30 minutes to remove as much excess liquid as possible.
- Combine the mozzarella with the tomato passata, extra virgin olive oil, and a small pinch of salt. If using, add the grated Parmigiano Reggiano and mix well.NOTE: The classic Panzerotti filling is simply tomato and mozzarella. Parmigiano Reggiano is optional, but you can add it for a richer, more savory flavor.
Shape the Panzerotti
- Transfer the risen dough to a lightly floured work surface and divide it into 10 pieces of about 80 g (2.8 oz) each.Shape each piece into a smooth ball.
- Arrange the dough balls on a lightly floured tray, leaving some space between them. Cover with a clean kitchen towel and let them rise for about 1 hour at room temperature.
- Working with one ball at a time, roll the dough into a round disk. The dough should be fairly thin but not so thin that it tears when filled.Keep the remaining dough balls covered while you work so they do not dry out.
- Place about 2 tablespoons of filling on one half of each disk, leaving a border of about 1 inch (2–3 cm) around the edge.Do not overfill the panzerotti, as too much filling can cause them to open while frying.Lightly moisten the edge of the dough with water.
- Fold the dough over the filling to form a half-moon.Gently press around the filling to remove any trapped air, then seal the edges firmly with your fingers. Press the edge again with the tines of a fork to ensure a tight seal.
Fry the Panzerotti
- Pour the frying oil into a deep, high-sided pot and heat it to 175°C (350°F).A kitchen thermometer is the most reliable way to check the temperature.Fry no more than 2 panzerotti at a time so the temperature of the oil does not drop too much.Fry the panzerotti for about 3–4 minutes, turning them as needed, until puffed and evenly golden brown on both sides.Remove them with a slotted spoon or skimmer and transfer them to a plate lined with paper towels.Serve the Panzerotti hot, while the outside is crisp and the mozzarella filling is still melted.
Nutrition
Serving: 100gCalories: 2535kcalCarbohydrates: 53gProtein: 21gFat: 253gSaturated Fat: 24gPolyunsaturated Fat: 68gMonounsaturated Fat: 156gTrans Fat: 1gCholesterol: 34mgSodium: 924mgPotassium: 322mgFiber: 3gSugar: 3gVitamin A: 515IUVitamin C: 4mgCalcium: 410mgIron: 4mg
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