Deep Fried Panzerotti
Indulge in the ultimate Italian street food experience with these golden, crispy Deep Fried Panzerotti! Perfectly crafted with a soft, homemade dough, these delectable half-moon pockets are filled with a bubbling combination of mozzarella cheese, zesty tomato sauce, and savory pepperoni or diced ham, all lightly seasoned with fragrant dried oregano. The panzerotti are then deep-fried to perfection, creating an irresistibly crunchy exterior that encases the gooey, flavorful filling. Whether you’re serving them as a party appetizer or savoring them for a cozy dinner, this recipe is an irresistible treat that brings authentic Italian flavors right to your table. Easy to make at home with pantry staples and ready to impress in just 90 minutes, these panzerotti are best enjoyed warm, straight from the fryer, with or without your favorite dipping sauce.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant dry yeast
- 10 grams Granulated sugar
- 10 grams Salt
- 300 milliliters Warm water
- 2 tablespoons Olive oil
- 200 grams Mozzarella cheese (shredded or cubed)
- 150 grams Tomato sauce
- 100 grams Pepperoni or cooked diced ham
- 5 grams Dried oregano
- 1000 milliliters Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant dry yeast, granulated sugar, and salt. Mix well.
Gradually add the warm water and olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a sticky dough forms.
Knead the dough on a floured surface for about 8–10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Once risen, punch down the dough and divide it into 8 equal portions.
Roll each portion into a circle about 15 cm (6 inches) in diameter.
Spread a small amount of tomato sauce on half of each dough circle, leaving a 1 cm border around the edge.
Add a layer of shredded mozzarella cheese, followed by slices of pepperoni or diced ham. Sprinkle a pinch of dried oregano on top.
Fold the dough over the filling to form a half-moon shape. Press the edges together firmly and then crimp them with a fork to seal completely.
In a deep, heavy-bottomed pot, heat the vegetable oil to 180°C (350°F). Use a thermometer to ensure the oil maintains the right temperature.
Carefully lower one or two panzerotti into the hot oil at a time. Fry for about 3–4 minutes per side, or until golden brown and crispy.
Remove the fried panzerotti using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Let the panzerotti cool for a few minutes before serving. Enjoy them warm with your favorite dipping sauce, if desired.
Nutrition Facts
Calories |
11619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1097.0 g | 1406% | |
| Saturated Fat | 188.1 g | 940% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 7204 mg | 313% | |
| Total Carbohydrate | 410.1 g | 149% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 16.2 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1626 mg | 125% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 1000 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
