Panzerotti Fritti Recipe Guide

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Panzerotti Fritti 

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Course Appetizer, Snack

Cuisine Italian

Equipment

• Equipment Needed
• Large mixing bowl
• Clean kitchen towel or plastic wrap
• Rolling Pin
• Frying pan or deep fryer
• Slotted spoon
• Kitchen thermometer (for frying oil)

Ingredients

  

• Medium saucepan
• Cutting board and knife
• Ingredients
• For the Dough:
• 500 g 4 cups all-purpose flour
• 7 g 2 ¼ tsp dry yeast
• 1 tsp sugar
• 250 ml 1 cup lukewarm water
• 2 tbsp olive oil
• 1 tsp salt
• For the Filling:
• 200 g 7 oz mozzarella, diced or shredded
• 200 g 7 oz canned tomatoes, crushed
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: sliced ham sautéed mushrooms, or spinach
• For Frying:
• 1 liter 4 cups vegetable oil

Instructions

 

• Step-by-Step Instructions
• Prepare the Dough
• In a small bowl, dissolve the yeast and sugar in lukewarm water. Let it sit for 5–10 minutes until frothy.
• In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
• Mix until the dough starts to come together, then knead on a floured surface for 8–10 minutes until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1–1.5 hours or until doubled in size.
• Make the Filling
• In a medium saucepan, heat the crushed tomatoes over low heat.
• Add oregano, salt, and pepper, stirring occasionally. Cook until slightly thickened, about 10 minutes. Allow to cool before using.
• Prepare your mozzarella and any additional filling ingredients.
• Shape the Panzerotti
• Punch down the risen dough and divide it into 8 equal portions. Roll each piece into a ball.
• Using a rolling pin, flatten each ball into a 6-inch (15 cm) circle.
• Place a spoonful of tomato sauce and mozzarella in the center of each circle, leaving a 1-inch border. Add optional fillings if desired.
• Fold the dough over the filling to create a semi-circle. Seal the edges by pressing firmly with your fingers or a fork.
• Fry the Panzerotti
• Heat the vegetable oil in a deep pan to 180°C (350°F). Use a kitchen thermometer to maintain the temperature.
• Carefully lower one or two panzerotti into the hot oil. Fry for 2–3 minutes on each side or until golden brown and crisp.
• Use a slotted spoon to remove the panzerotti and drain on a paper towel-lined plate.
• Repeat with the remaining panzerotti.
• Variations & Substitutions
• Baked Option: Brush the panzerotti with olive oil and bake at 200°C (400°F) for 15–20 minutes for a lighter version.
• Gluten-Free: Use a gluten-free all-purpose flour blend and adjust the water as needed.
• Vegan: Substitute mozzarella with a vegan cheese alternative and ensure the dough is made with plant-based ingredients.
• Fillings: Experiment with ricotta and spinach, spicy salami, or even a sweet Nutella filling for dessert panzerotti.

Keyword   Panzerotti Fritti , Panzerotti

Panzerotti fritti, often referred to as Italy’s answer to pocket-sized calzones, are golden, crispy pillows of dough filled with melty cheese and flavorful tomato sauce. From my own personal experience, these delightful fried treats are perfect for gatherings or a cozy family dinner. They’re irresistibly delicious and surprisingly fun to make at home. Let me show you how I make these iconic Italian street food favorites, ensuring even beginners can follow along with confidence.

Notes on What to Expect

Panzerotti fritti should be golden and crispy on the outside, with gooey cheese and tangy tomato sauce inside. They are best enjoyed warm, with the cheese still melty and the dough slightly chewy. The first bite will transport you straight to an Italian street market.

Recipe Overview

• Cuisine: Italian
• Course: Appetizer or Main Course
• Servings: 8 panzerotti (serves 4)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Time to Stand (Dough Rest): 1.5 hours
• Total Time: ~2 hours 10 minutes
• Ease of Cooking: Moderate
• Calories: ~270 per panzerotto
• Cost of Ingredients: ~$10-12 USD

Equipment Needed

• Large mixing bowl
• Clean kitchen towel or plastic wrap
• Rolling pin
• Frying pan or deep fryer
• Slotted spoon
• Kitchen thermometer (for frying oil)
• Medium saucepan
• Cutting board and knife
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Panzerotti Fritti  now.

Ingredients

For the Dough:

• 500 g (4 cups) all-purpose flour
• 7 g (2 ¼ tsp) dry yeast
• 1 tsp sugar
• 250 ml (1 cup) lukewarm water
• 2 tbsp olive oil
• 1 tsp salt

For the Filling:

• 200 g (7 oz) mozzarella, diced or shredded
• 200 g (7 oz) canned tomatoes, crushed
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: sliced ham, sautéed mushrooms, or spinach

For Frying:

• 1 liter (4 cups) vegetable oil
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Panzerotti Fritti  now.

Step-by-Step Instructions

1. Prepare the Dough

1. In a small bowl, dissolve the yeast and sugar in lukewarm water. Let it sit for 5–10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Mix until the dough starts to come together, then knead on a floured surface for 8–10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1–1.5 hours or until doubled in size.

2. Make the Filling

1. In a medium saucepan, heat the crushed tomatoes over low heat.
2. Add oregano, salt, and pepper, stirring occasionally. Cook until slightly thickened, about 10 minutes. Allow to cool before using.
3. Prepare your mozzarella and any additional filling ingredients.

3. Shape the Panzerotti

1. Punch down the risen dough and divide it into 8 equal portions. Roll each piece into a ball.
2. Using a rolling pin, flatten each ball into a 6-inch (15 cm) circle.
3. Place a spoonful of tomato sauce and mozzarella in the center of each circle, leaving a 1-inch border. Add optional fillings if desired.
4. Fold the dough over the filling to create a semi-circle. Seal the edges by pressing firmly with your fingers or a fork.

4. Fry the Panzerotti

1. Heat the vegetable oil in a deep pan to 180°C (350°F). Use a kitchen thermometer to maintain the temperature.
2. Carefully lower one or two panzerotti into the hot oil. Fry for 2–3 minutes on each side or until golden brown and crisp.
3. Use a slotted spoon to remove the panzerotti and drain on a paper towel-lined plate.
4. Repeat with the remaining panzerotti.

Variations & Substitutions

• Baked Option: Brush the panzerotti with olive oil and bake at 200°C (400°F) for 15–20 minutes for a lighter version.
• Gluten-Free: Use a gluten-free all-purpose flour blend and adjust the water as needed.
• Vegan: Substitute mozzarella with a vegan cheese alternative and ensure the dough is made with plant-based ingredients.
• Fillings: Experiment with ricotta and spinach, spicy salami, or even a sweet Nutella filling for dessert panzerotti.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Panzerotti Fritti  now.

Nutritional Information Per Serving

• Calories: 270
• Protein: 9 g
• Carbohydrates: 32 g
• Fat: 12 g
• Fiber: 2 g
• Sodium: 300 mg

Closing

I hope this guide has made creating panzerotti fritti seem a little less daunting! Have you tried making them before, or does this recipe inspire you to give it a go? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so don’t hesitate to leave your honest thoughts! 🌟