Il Cucinologo
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Fried Panzerotti (Calzoni)

17/11/2023

Fried panzerotti are a typical street food from Southern Italy, especially the Puglia region. They are similar to calzoni but smaller in size, and can be filled in various ways. Here I offer you a traditional recipe for panzerotti with a classic tomato and mozzarella filling.

Ingredients

For the dough:

  • 500 g of soft wheat flour type “00”
  • 250 ml of lukewarm water
  • 12 g of fresh brewer’s yeast or 4 g of dry brewer’s yeast
  • 10 g of salt
  • 1 tablespoon of extra virgin olive oil

For the filling:

  • 250 g of mozzarella (preferably fiordilatte), well drained and cut into cubes
  • 200 g of tomato pulp, preferably peeled, crushed with a fork
  • Salt to taste
  • Dried oregano to taste
  • Oil for frying (can be seed or extra virgin olive oil, depending on your preference)

Preparation

  1. Dissolve the yeast in the lukewarm water and let it rest for a few minutes.
  2. In a large bowl, mix the flour with the salt and make a well in the center. Pour in the water with the yeast and the oil, then start kneading until a soft and smooth ball forms.
  3. Let the dough rise in a warm place, covered with a damp cloth, until doubled in volume, about 2 hours.
  4. After rising, divide the dough into balls of about 60-80 grams each and roll them out with a rolling pin to obtain disks about 10 cm in diameter.
  5. On half of each dough disk, distribute some mozzarella and crushed tomato. Make sure to leave a free border around the ingredients. Season with salt and oregano to taste.
  6. Fold the dough over the filled part and seal the edges well by pressing with your fingers or the tines of a fork.
  7. Heat plenty of oil in a deep pot and fry the panzerotti one or two at a time, until golden and puffed. Make sure the oil is not too hot, otherwise the panzerotti will burn on the outside without cooking well inside.
  8. Once fried, remove the panzerotti from the oil with a slotted spoon and let them drain on paper towels to remove excess oil.

Fun Facts

The panzerotto has peasant origins and was born as a way to reuse leftovers. The fried version is undoubtedly the most widespread, but in some areas of Italy there is also a baked version. In addition, the fillings can vary enormously, including ingredients such as ricotta, spinach, cured meats or other cheeses. The secret to a perfect panzerotto lies in finding the right balance between the moist filling and the crispiness of the fried dough.