Description
Crispy fried dough pockets filled with warm mozzarella and marinara. A fun, savory Italian snack perfect for any occasion!
Ingredients
Units
Scale
- 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