Panzerotti (Panzarotti)

A traditional snack from South and Central Italy, panzerotti are savory turnovers filled with three kinds of cheese and salami bits! Crunchy on the outside and deliciously packed with cheese on the inside — one piece will never be enough!

Like panelle (Sicilian chickpea fritters) and rustico Leccese, these panzerotti fritti can also be considered South Italian street food.

Best eaten hot — you have to be careful, or you’ll end up burning your tongue (and it’s so worth it!) 🙂

So, what is panzerotti?

Sometimes called ‘panzarotti,’ they are Italian savory turnovers stuffed with at least one type of cheese and something else — tomatoes, salami, etc.

Panzerotti are traditionally fried, so you must ensure the filling is not wet and end up with a soggy pastry.

Oh! Lastly, panzerotti is its plural form, and panzerotto refers to just a piece (singular). 🙂

IF YOU WANT MORE TRADITIONAL ITALIAN RECIPES, YOU WILL LIKE THESE POSTS!

Ingredients

• Flour – you need all-purpose flour to make panzerotti dough from scratch.

• Olive oil – extra virgin olive oil, if possible.

• Salt – just use your favorite brand.

• Salami – I generally use salami Napolitano.

• Mix of Italian cheeses – ricotta, provolone and parmigiano Reggiano.

• Egg – medium-sized (63 to 73 grams) and beaten.

• Frying oil – I typically use canola or sunflower oil for cooking these fried panzerotti.

Preparation

Start by making your panzerotti dough from scratch.

Combine the flour, pinch of salt, olive oil, and half a cup of water in a mixing bowl.

Mix with a fork until a dough starts to form, then use your hands to knead it until you get a smooth dough manually.

Place the panzerotti dough in an oiled bowl.

Cover with a kitchen cloth and set aside for thirty minutes.

While proofing your panzerotti dough, start preparing the panzerotti filling by chopping (and grating) the various types of Italian cheese and the salami.

Using a medium-sized bowl, combine the provolone, ricotta, parmigiano Reggiano and chopped salami.

Taste and add salt if needed.

Add the beaten egg and mix to combine the filling evenly.

Roll out the dough — big enough to cut ten portions of a circle with a 4 to 4 & 1/2-inch diameter.

Place about two tablespoons of the panzerotti filling slightly off-center of the dough.

Fold the dough and seal the edges by pressing them together or using a fork to press along the edges.

Arrange all the formed panzerotti in a tray.

Pour the vegetable oil into a pan or skillet deep enough to cover the top of each panzerotto.

Set it to medium-high heat, and once the oil is ready, add the panzerotti carefully to fry.

When each panzerotto is golden on both sides, transfer it to a kitchen paper to drain any excess oil.

Serve and enjoy your panzerotti fritti!

Helpful tips

• You don’t need a food processor or stand mixer to make panzerotti dough from scratch — you only need a fork to mix it until you can start kneading with your hands.

• To remove as much liquid as possible from the ricotta, start draining at least an hour before working on the dough.

• Remember not to add the egg immediately with the rest of the ingredients for filling. You need to taste it first and add salt to season if you think it’s needed.

Recipe variation

• Bake. Instead of fried panzerotti, cook it in the oven like a regular pastry (panzerotti al forno).

• Prosciutto Cotto. You can also use cooked prosciutto instead of salami — as usual, chopped into small bits.

So how about it? Try serving these panzerotti this weekend, and let me know!

OR YOU CAN GET MORE IDEAS IN THIS LIST OF SNACKS FROM AROUND THE WORLD!

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