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Impasto delle Panzerotti (Stuffed Fried Dough)

Impasto delle Panzerotti (Stuffed Fried Dough)

Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine Italian

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • Instructions
  • 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.
  • 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.
  • 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.
  • 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.
Keyword Impasto delle Panzerotti (Stuffed Fried Dough)