Panzerotti are a traditional Italian treat resembling small calzones. They’re deep-fried pockets of dough filled with a savory combination of tomato sauce and mozzarella cheese.
Panzerotti breads are so Italian that there is no a real translation into English, like pasta, pizza or focaccia. They are prepared with a dough similar to that of pizza or focaccia and are stuffed with tomato and mozzarella, closed to a half moon shape and then deep fried until golden brown.
They trace back their origin to the peasant tradition of Apulia, in particular to Bari (a beautiful Medieval port city). They are an example of how you can prepare an appetizing dish with a few simple ingredients. We often confuse panzerotti and calzoni, and actually there really is a difference: panzerotti are fried, while calzoni are baked in the oven. Panzerotti can be served either as an appetizer (I suggest a smaller size) or as a hearty snack. I usually prepare them for dinner as a main course accompanied by a seasonal salad. The recipe with tomato and mozzarella is classic, and you can add a pinch of oregano for some aroma or some ham for a richer flavor. Panzerotti are very versatile – use your creativity to determine which is the best filling for you. Last but not least sweet, nutella-filled panzerotti are delicious, too! 
How to Make Fried Italian Panzerotti
1. Activate the Yeast:
- In a small pitcher, dissolve the sugar and dried yeast in lukewarm water. The sugar acts as a “food” for the yeast, helping it become active.
2. Prepare the Dough:
- In a large glass bowl, combine the flour and salt.
- Slowly pour in the water mixture.
- Use a wooden spoon to mix the ingredients until a cohesive dough forms.
3. Knead the Dough:
- Transfer the dough onto a lightly floured work surface.
- Knead gently for 5-7 minutes. Ensure not to add excessive flour during this process, as it might make the dough tough.
4. Shape and Rest:
- Divide the kneaded dough into 12 equal-sized balls.
- Arrange them on a tray, spacing them about 5 cm (2 inches) apart.
- Allow the dough balls to rest in a warm, draft-free area (around 30°C, 86°F) for approximately 90 minutes. They should double in size.
5. Forming the Panzerotti:
- Once the dough has risen, transfer the balls to a lightly floured surface.
- Use a rolling pin to flatten each ball into a disk, roughly 12 cm (about 5 inches) in diameter.
- On each disk, spread a tablespoon of marinara sauce, ensuring not to reach the very edges.
- Top the sauce with a generous amount of mozzarella cubes.
- Fold the dough over the filling, creating a half-moon shape. Press the edges firmly to seal, ensuring the filling is securely contained.
6. Frying:
- In a deep saucepan, heat the peanut oil to 180°C (375°F). Ensure there’s enough oil to submerge the panzerotti.
- Carefully place the panzerotti into the hot oil, frying them for 1-2 minutes on each side. They should turn a beautiful golden color.
- Turn the panzerotti only once during frying to ensure even cooking and to maintain their shape.
7. Serving:
-
- Once fried, use a slotted spoon to remove the panzerotti from the oil.
- Place them on paper towels to absorb any excess oil.
- Serve immediately while hot and enjoy!
Italian Fried Panzerotti
- Total Time: 37 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Crispy fried dough pockets filled with warm mozzarella and marinara. A fun, savory Italian snack perfect for any occasion!
Ingredients
- 3 cups (454 g) high-gluten flour (Manitoba)
- 1 cup (237 ml) water (1 cup + 3 tablespoons at 45°C, 110 °F)
- 3 teaspoons (15 g) salt
- 2 teaspoons (10 g) sugar
- 1 heaping teaspoon (7 g) dried yeast
- Peanut oil for frying
- 12 tablespoons marinara sauce
- 1 lbs (454 g) mozzarella cheese for pizza, cut into cubes
Instructions
- Activate the yeast: In a small pitcher, dissolve the sugar and dried yeast in lukewarm water.
- Prepare the dough: In a large glass bowl, combine the flour and salt. Slowly pour in the water mixture. Use a wooden spoon to mix the ingredients until a cohesive dough forms.
- Knead the dough: Transfer the dough onto a lightly floured work surface. Knead gently for 5-7 minutes. Ensure not to add excessive flour.
- Shape and rest: Divide the kneaded dough into 12 equal-sized balls. Arrange them on a tray, spacing them about 5 cm (2 inches) apart. Allow the dough balls to rest in a warm, draft-free area (around 30°C, 86°F) for approximately 90 minutes. They should double in size.
- Forming the Panzerotti: Once the dough has risen, transfer the balls to a lightly floured surface. Use a rolling pin to flatten each ball into a disk, roughly 12 cm (about 5 inches) in diameter. On each disk, spread a tablespoon of marinara sauce, ensuring not to reach the very edges. Top the sauce with a generous amount of mozzarella cubes. Fold the dough over the filling, creating a half-moon shape. Press the edges firmly to seal.
- Frying: In a deep saucepan, heat the peanut oil to 180°C (375°F). Carefully place the panzerotti into the hot oil, frying them for 1-2 minutes on each side. Turn the panzerotti only once.
- Serving: Once fried, use a slotted spoon to remove the panzerotti from the oil. Place them on paper towels to absorb any excess oil. Serve immediately while hot.
Notes
- For best results, use a high-quality pizza mozzarella that melts well and won’t be too watery.
- If you don’t have high-gluten flour, bread flour can be substituted, but the dough might be slightly less chewy.
- Store leftover panzerotti in an airtight container at room temperature for up to 2 days; reheat gently in a pan or oven.
- Prep Time: 25 minutes
- Rising Time: 90 mins
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 panzerotti
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 20
Frequently Asked Questions
How do I know when the yeast is properly activated?
You will know the yeast is activated when it becomes frothy and bubbly after about 5-10 minutes of dissolving the sugar and dried yeast in lukewarm water.
What type of cheese can I use besides mozzarella for the filling?
While mozzarella is traditional, you can experiment with other cheeses like provolone or ricotta for a different flavor and texture in your panzerotti.
Can I add additional spices to the filling, and if so, which ones work well?
Yes, you can add a pinch of oregano or even some crushed red pepper flakes for extra flavor, enhancing the savory profile of the tomato and mozzarella filling.
