Panzerotti (Fried Tomato and Mozzarella Pockets)

Panzerotti (Fried Tomato and Mozzarella Pockets)

A Crispy Italian Street Food Classic

Recipe Overview

Servings: 8 panzerotti

Total Time: 2 hours 40 minutes

Prep Time: 10 minutes

Cook Time: 1 hour (including rising and frying)

Resting Time: 1½ hours (dough fermentation)

Ingredients

Dough:

• 1 cup warm water (100–110°F/38–43°C) – Ensure water is not too hot to kill yeast.

• 2¼ teaspoons (7 grams) active dry yeast (1 packet)

• 1 teaspoon granulated sugar (to activate yeast)

• 2 tablespoons extra-virgin olive oil, plus more for greasing

• 3 cups (384 grams) all-purpose flour

• 1 teaspoon kosher salt (e.g., Diamond Crystal)

Filling:

• 8 ounces fresh mozzarella, coarsely grated (low-moisture preferred)

• ½ cup tomato purée (passata)

• 1 teaspoon dried oregano

• ½ teaspoon kosher salt

• Small pinch crushed red pepper flakes (optional, adjust to taste)

Frying & Finishing:

• Vegetable oil, for deep-frying (2 inches depth)

• Sea salt, for sprinkling

Detailed Preparation Steps

Step 1: Activate Yeast & Prepare Dough Base

In a small bowl, combine warm water, yeast, and sugar. Stir gently and let rest for 5–7 minutes until foamy and fragrant (signaling active yeast). If no foam forms, replace the yeast. Stir in 1 tablespoon olive oil to hydrate the dough.

Step 2: Knead the Dough

In a stand mixer with the dough hook, combine flour and salt. With the mixer on low speed, gradually add the yeast mixture. Knead for 1–2 minutes until a rough ball forms. Scrape the bowl, then knead on low for 5 more minutes until smooth and elastic (dough springs back slowly when pressed).

Alternative: Hand-Kneading

On a lightly floured surface, knead dough for 8–10 minutes, folding and pressing until smooth and elastic.

Step 3: First Fermentation (Dough Rise)

Transfer dough to a large, oiled bowl, turning to coat. Cover with plastic wrap or a clean towel. Let rise in a warm spot (70–75°F/21–24°C) until doubled in size, ~1½ hours.

Step 4: Prepare the Filling

In a medium bowl, mix mozzarella, tomato purée, oregano, salt, and crushed red pepper (if using). Cover and refrigerate for at least 30 minutes to firm the mixture (reduces sogginess during frying).

Step 5: Assemble the Panzerotti

• Prep Parchment: Cut 8 (6-inch) parchment squares to prevent sticking.

• Divide Dough: Turn risen dough onto a clean, oiled surface. Divide into 8 equal pieces (~4–5 oz each).

• Press Rounds: Place one dough piece on parchment, press into a 6-inch circle (⅛-inch thick). If dough resists, let rest 2 minutes, then resume pressing.

Step 6: Fill & Seal

Place 2 heaping tablespoons of filling in the center of each dough circle. Fold into a half-circle, pressing edges to seal. Crimp the perimeter with a fork to ensure a tight seal (prevents filling leakage). Cover assembled panzerotti to avoid drying.

Step 7: Deep-Fry to Crispness

• Oil Prep: Heat 2 inches of vegetable oil in a pot to 350°F (177°C) using a thermometer.

• Fry: Lower 2 panzerotti at a time (no overcrowding) for 4–5 minutes, flipping halfway. Golden brown and crispy.

• Drain & Season: Transfer to a paper-towel-lined tray, sprinkle with sea salt while warm, and serve immediately.

Pro Tips & Variations

• Air Fryer Option: Air-fry sealed panzerotti at 370°F (188°C) for 8–10 minutes, flipping halfway.

• Dough Upgrade: Replace 1 cup flour with 00 flour and add 2 tbsp warm milk or dry white wine for richness.

• Filling Tweak: Drain fresh mozzarella in a colander for 15 minutes to reduce moisture.

• Oil Choice: Use olive oil for depth; vegetable oil is neutral.

Enjoy these crispy, cheesy pockets as appetizers, snacks, or a casual meal! Adjust spice levels to taste.