Panzerotti are small, golden, and crispy pockets of dough filled with savory ingredients like tomato, mozzarella, and a variety of other delicious fillings. Often considered the Italian equivalent of a fried turnover, they are deeply satisfying and full of flavor. Panzerotti are a beloved street food in Italy, particularly in the southern regions, and they offer the perfect balance of crispy exterior and gooey interior.
The dough used for panzerotti is typically made from simple ingredients like flour, yeast, and olive oil, giving it a soft, yet sturdy texture that holds the fillings well during frying. The most classic filling is tomato and mozzarella, where the tangy tomato sauce and melty cheese combine to create a perfect bite. However, they can be customized with a variety of fillings, from cured meats like prosciutto to sautéed vegetables or even ricotta and spinach for a vegetarian option.
The beauty of panzerotti lies in the frying process. As the panzerotti cook, they puff up into golden, crispy pockets that encase their flavorful fillings. The result is a mouthwatering, handheld snack that’s crispy on the outside and soft on the inside. These snacks are best enjoyed while still hot, allowing you to savor the gooey filling and the satisfying crunch of the dough.
Perfect for a light meal, appetizer, or a fun party snack, panzerotti pair wonderfully with a fresh salad, a glass of wine, or a light beer. Whether served as a quick snack in the afternoon or as part of a larger Italian meal, they always impress. The crispy exterior and gooey interior of panzerotti make them an irresistible choice for anyone looking to enjoy a taste of Italy in every bite.
Panzerotti are a simple, yet indulgent way to experience the flavors of Italy and are sure to become a favorite for anyone who enjoys comfort food with a crispy twist.
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 teaspoon salt
- 1 packet active dry yeast about 2 1/4 teaspoons
- 3/4 cup warm water about 110°F
- 2 tablespoons olive oil
- 1 cup tomato sauce prepared or homemade
- 1 cup mozzarella cheese shredded
- 1 cup ricotta cheese optional
- 1 cup vegetable oil for frying
- 1 fresh basil torn, optional
Instructions
- In a bowl, mix together the flour and salt. In another cup, dissolve the yeast in warm water with a pinch of sugar and let it sit until frothy.
- Make a well in the center of the flour mixture and add the yeast mixture and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth. Place in an oiled bowl, cover with a damp cloth, and let rise for 1 hour.
- Preheat vegetable oil in a deep pan to 350°F (175°C) for frying.
- Divide the dough into equal portions and roll into circles. Add a spoonful of tomato sauce, mozzarella, and ricotta (if using) in the center.
- Fold the dough over to create a semi-circle and seal the edges tightly.
- Carefully place the panzerotti in the hot oil and fry until golden brown on both sides, about 3-4 minutes per side.
- Remove with a slotted spoon and drain on paper towels. Garnish with fresh basil if desired.
Nutrition
