Italian
Panzerotti
Golden Puglian panzerotti are fried half-moons of soft yeasted dough filled with tomato, mozzarella, and oregano. They are best eaten hot, when the crust is crisp and the cheese is just molten.
Ingredients
- Italian 00 flour250g
- Lukewarm water150ml
- Fresh yeast6g
- Fine sea salt5g
- Extra-virgin olive oil1 tbsp
- Sugar1/2 tsp
- Fior di latte mozzarella, well drained and diced200g
- Tomato passata120g
- Dried oregano1 tsp
- Grated pecorino romano1 tbsp
- Black pepperto taste
- Peanut oil or olive oil, for fryingabout 750ml
Method
- Dissolve the fresh yeast and sugar in the lukewarm water and let it stand for 5 minutes.
- Put the flour in a bowl, add the yeast water, and mix until a rough dough forms.
- Add the sea salt and extra-virgin olive oil, then knead for 8 to 10 minutes until smooth and elastic.
- Cover the dough and let it rise at room temperature for about 1 hour, or until doubled.
- Stir the passata with oregano, pecorino, black pepper, and a small pinch of salt.
- Pat the mozzarella very dry with kitchen paper so the filling will not leak.
- Divide the risen dough into 4 equal balls and let them rest, covered, for 15 minutes.
- Roll each dough ball into a thin round about 14 cm wide.
- Place a spoonful of seasoned tomato and a quarter of the mozzarella on one half of each round, leaving a clear border.
- Fold each round into a half-moon and press out any trapped air.
- Seal the edges firmly with your fingertips, then crimp with a fork or fold the edge over itself.
- Heat the frying oil in a deep pan to 175°C.
- Fry the panzerotti in batches for 2 to 3 minutes per side, turning gently, until puffed and deep golden.
- Drain on paper towels, sprinkle lightly with salt if desired, and serve immediately while hot.
Common questions
Can I substitute the fior di latte mozzarella or frying oil in panzerotti?
Yes. Use low-moisture mozzarella if fior di latte is hard to dry well, but keep it sparse. For frying, peanut oil is ideal; a neutral high-heat oil also works. Olive oil is fine, but use a lighter one.
How long does panzerotti dough need to rise, and can I make it ahead?
After kneading, let the dough rise about 1 hour at room temperature, until doubled. You can also refrigerate the dough after the first rise for up to 24 hours; bring it back to room temperature before shaping.
What are the most common mistakes when making panzerotti?
The biggest mistakes are wet filling, overfilling, and sealing poorly. Dry the mozzarella very well, use only a spoonful of filling, press out air before sealing, and crimp the edges firmly so they do not burst in the oil.
How should I store leftover panzerotti, and can I reheat them?
Store cooled panzerotti in the fridge in an airtight container for up to 2 days. Reheat in a hot oven or air fryer until crisp and hot through. Avoid microwaving if possible, because it makes the crust soft.
What is the best way to serve panzerotti?
Serve them hot, right after frying, while the cheese is still molten and the crust is crisp. They pair well with a simple salad or extra warm tomato sauce for dipping. Let them rest briefly so the filling does not burn your mouth.