Photograph of the finished Panzerotti

Italy · Bánh gối chiên Panzerotti

Panzerotti

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 480 g
  • Photograph of Dry yeast Dry yeast 12 g
  • Photograph of Mozzarella Mozzarella 280 g
  • Photograph of Thick tomato passata Thick tomato passata 320 ml
  • Photograph of Dried oregano leaves Dried oregano leaves 12 g
  • Photograph of Oil Oil 1 l
  • Photograph of Olive oil Olive oil 60 ml
  • Photograph of Salt Salt 16 g

Method

  1. 1 Knead the flour with yeast, warm water, olive oil, and salt, then let it rise for 2 hours.
  2. 2 Squeeze out the excess water from the mozzarella and let it drain; wet cheese will cause the pastry to burst when fried.
  3. 3 Roll the dough into a round piece, and put tomato sauce and mozzarella in half of it.
  4. 4 Fold it in half, press the edges together tightly, and twist the seam to seal it completely.
  5. 5 Deep-fry at 170 degrees for 4 minutes until golden brown and puffed up. Serve immediately while the cheese is still melted.

With an appliance

  • Air fryer 58 min

    For step 5: thoroughly spray oil on both sides of the sealed pastry, then fry in an air fryer at 190 degrees for 10 minutes, flipping at the 6th minute so the crust puffs up and turns golden brown without the cheese filling bursting.

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