Gluten-Free Panzerotti
Indulge in the irresistible flavors of Italy with these Gluten-Free Panzerotti, a delightful twist on the classic handheld snack. Perfectly golden and crisp on the outside, these pocket-sized turnovers are filled with a savory blend of tangy tomato sauce, gooey mozzarella cheese, aromatic oregano, and fresh basil. Designed with gluten-free eaters in mind, the dough is crafted from a combination of gluten-free all-purpose flour and tapioca starch, yielding a soft and pliable texture. Quick to prepare and fried to perfection, these panzerotti are an ideal choice for a satisfying appetizer, snack, or party treat. Whether you're catering to a dietary restriction or simply craving a comforting Italian bite, this recipe is guaranteed to impress your palate with its bold flavors and crunchy finish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 5 grams Instant yeast
- 10 grams Sugar
- 5 grams Salt
- 30 milliliters Olive oil
- 150 milliliters Warm water
- 100 grams Tomato sauce
- 150 grams Mozzarella cheese, shredded
- 5 grams Dried oregano
- 5 grams Fresh basil leaves, chopped
- 500 milliliters Cooking oil (for frying)
Instructions
In a large bowl, mix together the gluten-free flour, tapioca starch, instant yeast, sugar, and salt.
Create a well in the center and add the olive oil and warm water. Mix until the dough is smooth and well combined.
Turn the dough out onto a lightly floured surface and knead briefly, then place it back into the bowl. Cover with a clean cloth and let it rise for 30 minutes in a warm place.
While the dough is rising, prepare the filling by combining the tomato sauce, shredded mozzarella, oregano, and chopped basil in a medium bowl.
Once the dough has risen, divide it into 8 equal parts and roll each piece into a small circle about 8-10 cm in diameter.
Place about a tablespoon of the filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then pinch the edges to seal tightly.
Ensure the edges are thoroughly secured to prevent the filling from leaking out during frying.
Heat the cooking oil in a deep pan or fryer to 180°C (356°F).
Carefully fry the panzerotti in batches, until they are golden brown on both sides, about 3-4 minutes per side.
Remove from the oil and drain on paper towels to remove any excess oil.
Serve warm and enjoy your gluten-free panzerotti!
Nutrition Facts
Calories |
6328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 565.9 g | 726% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 288.6 g | 105% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 17.1 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1202 mg | 92% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 245 mg | 5% | |
*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.
