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: 2 hours
- Yield: 4-6 portions 1x
Description
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.
Ingredients
Dough
- 500 g (3 cups) high-gluten flour (Manitoba)
- 300 ml water (1 cup + 3 tablespoons at 45°C, 110 °F)
- 15 g (3 teaspoons) salt
- 10 g (2 teaspoons) sugar
- 7 g; (1 heaping teaspoon) dried yeast
- Peanut oil for frying
Filling
- 12 tablespoons marinara sauce
- 450 g (1 pound) mozzarella cheese for pizza, cut into cubes
Instructions
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!
- Prep Time: 20 mins
- Rising Time: 90 mins
- Cook Time: 10 mins
- Category: Side
- Method: Deep Frying
- Cuisine: Italian
