How to make it
6 steps. Take it one step at a time.
In a large bowl, dissolve the yeast
In a large bowl, dissolve the yeast in the warm water. Add the olive oil.
Gradually stir in the flour and salt
Gradually stir in the flour and salt. Knead the dough for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rise in a warm place for about 1.5 hours until doubled in size.
1 hr 30 minMix the cubed mozzarella
In a small bowl, mix the cubed mozzarella with the tomato passata, oregano, and a pinch of salt. Ensure the mixture isn't too runny.
Divide the risen dough
Divide the risen dough into 8-10 equal balls. On a floured surface, roll each ball out into a small circle about 1/4 inch thick.
Place a spoonful of filling
Place a spoonful of filling in the center of each circle. Fold the dough over into a half-moon shape and press the edges firmly to seal.
Heat the frying oil
Heat the frying oil in a deep pot to 350°F (177°C). Fry the panzerotti 2-3 at a time until they are golden brown on both sides. Remove and drain on paper towels.
15 min
A little kitchen wisdom
Ensure the edges are sealed very tightly using a fork or by pinching to prevent the cheese from leaking into the hot oil. Using low-moisture mozzarella or draining fresh mozzarella is crucial to keep the filling from becoming too watery.
