Impasto delle Panzerotti (Stuffed Fried Dough)

Notes on What to Expect

When you bite into a freshly made panzerotto, expect a delightful contrast between the crispy, golden exterior and the warm, gooey filling inside. The combination of melted cheese and seasoned tomato creates a comforting and satisfying flavor reminiscent of traditional Italian cuisine.

Panzerotti (Stuffed Fried Dough) Recipe

Prep Time: 1 hour
Cook Time: 20 minutes
Resting Time: 2 hours
Total Time: 3 hours 20 minutes
Ease of Cooking: Moderate
Servings: 8 panzerotti
Calories: Approximately 300 per serving
Cost of Ingredients: Moderate
Cuisine: Italian
Course: Appetizer or Snack

Equipment Needed:

• Large mixing bowl
• Measuring cups and spoons
• Rolling pin
• Deep frying pan or deep fryer
• Slotted spoon
• Paper towels
• Kitchen thermometer (optional)
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Ingredients

For the Dough:

• 3 cups (360g) all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 teaspoons instant dry yeast
• 1 cup (240ml) warm water (about 110°F/43°C)
• 2 tablespoons olive oil

For the Filling:

• 1 ½ cups (200g) diced fresh mozzarella cheese
• 1 cup (240g) tomato purée or crushed tomatoes
• Salt and pepper, to taste
• Fresh basil leaves, chopped (optional)
• Dried oregano, to taste

For Frying:

• Vegetable oil or sunflower oil
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Instructions

1. Prepare the Dough:
   • In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until foamy, indicating the yeast is active.
   • Add the olive oil and salt to the yeast mixture.
   • Gradually incorporate the flour, one cup at a time, mixing until a soft dough forms.
   • Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about 1.5 to 2 hours, or until doubled in size.
2. Prepare the Filling:
   • In a bowl, mix the diced mozzarella with the tomato purée.
   • Season with salt, pepper, and oregano to taste. Add chopped basil if desired.
   • Ensure the filling is well-combined and set aside.
3. Assemble the Panzerotti:
   • Once the dough has risen, punch it down to release any air.
   • Divide the dough into 8 equal portions and shape each into a ball.
   • On a floured surface, roll out each ball into a circle approximately 6 inches (15 cm) in diameter.
   • Place about 2 tablespoons of the filling onto one half of each dough circle, leaving a ½-inch (1.3 cm) border around the edge.
   • Carefully fold the dough over the filling to create a half-moon shape.
   • Press the edges firmly together and crimp with a fork to seal completely, preventing the filling from leaking during frying.
4. Fry the Panzerotti:
   • In a deep frying pan or deep fryer, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature if available.
   • Carefully lower the panzerotti into the hot oil, frying in batches to avoid overcrowding.
   • Fry each panzerotto for about 2-3 minutes per side, or until golden brown and crispy.
   • Use a slotted spoon to remove them from the oil and place on paper towels to drain excess oil.

Variations and Tips

• Cheese Options: Substitute mozzarella with provolone or fontina for a different flavor profile.
• Additional Fillings: Incorporate ingredients like sautéed mushrooms, ham, or olives to customize your panzerotti.
• Baking Alternative: For a lighter version, brush the assembled panzerotti with olive oil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden brown.
• Gluten-Free Option: Use a gluten-free flour blend suitable for yeast doughs to accommodate dietary restrictions.
• Vegan Adaptation: Replace mozzarella with a plant-based cheese and ensure the dough is made with sugar and yeast suitable for vegans.
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Nutritional Information Per Serving

Note: Nutritional values are approximate and can vary based on specific ingredients used.

I hope this guide has made making panzerotti seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.