Pungozzi Recipe Guide

Pungozzi is a delightful street food from the southern regions of Italy, particularly popular in parts of Campania. This rustic dish features fried dough, often enjoyed with sweet or savory fillings. Let me show you how I make these mouthwatering little bites.

What to Expect:

Pungozzi should be crispy on the outside and soft on the inside, with the flavor of the dough shining through. The filling (if used) adds a rich contrast, and they are best enjoyed hot, fresh from the fryer.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 12-15 pieces
Ease of cooking: Easy
Calories: 160-200 per serving (depending on filling and oil absorption)
Cost of ingredients: Low
Cuisine: Italian, Southern Italian
Course: Snack or appetizer
Equipment needed: Mixing bowl, frying pan, spoon for shaping, paper towels for draining

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Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 3/4 cup lukewarm water
• Oil for frying (vegetable or sunflower oil works well)
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Method:

1. Mix the Dough: In a bowl, combine the flour, salt, and sugar. Dissolve the yeast in warm water and pour it into the flour mixture. Stir until the dough comes together, then knead for about 5-7 minutes until smooth.
2. Let the Dough Rise: Cover the dough with a damp cloth and let it rise for about 1 hour, or until it doubles in size.
3. Heat the Oil: Heat oil in a frying pan over medium-high heat (around 350°F or 175°C).
4. Shape and Fry: Once the dough has risen, break off small portions and shape them into balls or discs. Drop them gently into the hot oil and fry for 2-3 minutes on each side, or until golden brown.
5. Drain and Serve: Remove the pungozzi from the oil and drain them on paper towels. Serve hot, optionally with honey for a sweet treat or prosciutto for a savory option.

Variations:

• Savory: Add cheese, herbs, or cured meats inside the dough before frying.
• Sweet: Fill with ricotta or serve with honey drizzled over the top.
• Vegan: Skip the dairy fillings and enjoy them as a light, crispy snack.

Tips and Substitutions:

• You can use whole wheat flour for a healthier twist, but it may change the texture slightly.
• If you’re avoiding gluten, try a gluten-free flour blend, though the dough might need a bit more water to achieve the right consistency.
• Use olive oil for frying for a richer flavor, but be sure it’s not too hot to prevent burning.
• > Go get the must-have equipment and ingredients for making a Savory  #Pungozzi  now.

Nutritional Information (Per Serving):

• Calories: 160-200
• Fat: 9g
• Carbs: 22g
• Protein: 3g
• Fiber: 1g

Closing Thoughts:

I hope this guide has made making Pungozzi seem a little less daunting or perhaps inspired you to try something new! Have you tried making fried dough before, or is this your first time with this classic Italian snack? Please, be honest, and let me know in the comment below. I love hearing feedback from someone like you, so leave your honest thoughts!