Panzerotti

Deep fried stuffed Italian pockets

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Deep fried stuffed pockets of dough with cheese and tomatoes!
Difficulty: medium
Cost: low
Calories: 276kcal
Prep: 45 mins
Cook: 20 mins
Resting time: 1 hr 30 mins
Total: 1 hr 5 mins
Difficulty: medium
Cost: low
Calories: 276kcal
Prep: 45 mins
Cook: 20 mins
Resting time: 1 hr 30 mins
Total: 1 hr 5 mins
Amount 10 pieces

Ingredients list

Dough

  • 250 g wheat flour
  • 250 g flour 00 (pizza flour)
  • 300 ml water lukewarm
  • 8 g fresh yeast
  • 8 g olive oil extra virgin
  • 10 g salt
  • 5 g sugar

Filling

  • 250 g mozzarella cheese or
  • 250 g fior di latte cheese
  • 200 g strained tomatoes
  • olive oil extra virgin
  • salt to taste
  • oregano to taste

Frying

  • sunflower oil

Directions

Dough

  • Add the yeast to the lukewarm water and dissolve. Put the wheat flour, 00 flour, sugar and salt in the mixing bowl of the stand mixer and knead with the dough hook on the lowest speed.
  • Gradually add the yeast water. Then add the oil as well. Let the dough knead for at least 7 minutes. The longer, the better.
  • Once the dough has a nice smooth surface and there are no more dough residues hanging on the mixing bowl, turn off the machine. Remove the dough from the hook and divide into 10 equal pieces. Then shape each into a small ball and place on a floured large tray. Leave enough space between the balls. Cover with a cloth and let rest for at least 90 minutes.

Filling

  • In the meantime, prepare the filling. For this, drain the mozzarella and cut into small cubes.
  • Heat a dash of olive oil in a small sauce pan and add the strained tomatoes. Season with salt and simmer on low heat for 15 minutes.
  • Then put in a bowl, season with dried oregano, mix well and let cool.

Prepare panzerotti

  • After the dough has rested, place a ball on a floured work surface and roll out round with a rolling pin. The dough should be about 2mm thick.
  • Now put some tomato sauce in the middle and cover with the mozzarella. Make sure that enough edge remains free. Now fold the circle into a half moon like a calzone and carefully close the edge by pressing lightly.
  • Proceed in the same way for the remaining panzerotti.

Frying

  • Take a large pot and heat plenty of sunflower oil to about 340°F/170°C. Now deep-fry the pockets one after the other until they get an even golden brown color. Turn them several times. Then transfer them to an absorbent paper and let them drain.
  • Now the filled hot pockets are ready to serve and enjoy.
    Buon appetito!
Calories: 276kcal (14%)Carbohydrates: 41g (14%)Protein: 11g (22%)Fat: 7g (11%)Saturated fatty acids: 3g (15%)Cholesterol: 20mg (7%)

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Recommendation for the Panzerotti

Antimo Caputo Chefs Flour 2.2 LB (Pack of 2) – Italian Double Zero 00 – Soft Wheat for Pizza Dough, Bread, & Pasta

  • Professional flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking. Originating in Italy, our family company is dedicated to the gold standard of Neapolitan pizza flour established since 1924
  • High quality: This flour has strong, elastic gluten, great for the home chefs or anyone looking to make dough from the finest selected grains. We ensure all natural flour with no additives.
  • Diverse ingredient: great for home ovens up to 500 degrees Fahrenheit! Our product is milled slowly and finely for optimal water absorption and superior yield to help bake authentic pizza, gourmet breads, cakes, and pastas!
  • Perfect texture: Our wheat flour bakes a soft, flavorful crust for an authentic Neapolitan pizza with a soft, tender bottom and bubbles in its cornicione

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