Panzerotti Recipe (Panzarotto)

Fried panzerotti served with a glass of wine, for snack.

5 from 1 vote

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!

Prep Time45

Cook Time30

Resting Time30

Total Time1 45

Course: Snack

Cuisine: Italian

Servings:

Calories: 242kcal

Author: Neriz

Equipment

Ingredients

250 grams flour (about 1 & 2/3 cups)
50 ml olive oil (5 tablespoons)
150 grams ricotta (about 1/2 cup + 2 tablespoons), drained
50 grams provolone (about 1/3 cup), diced
50 grams Parmigiano Reggiano (about 1 cup), grated
100 grams salami (about 3/4 cup), chopped into small bits
1 egg, beaten
vegetable oil, for frying
salt, to season

Instructions

Make panzerotti dough from scratch:

Combine the flour, pinch of salt, olive oil, and 1/2 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 dough in an oiled bowl.
Cover with a kitchen cloth and set aside for 30 minutes.

Prepare the panzerotti filling:

Chop (and grate) the different types of Italian cheese and salami.
Combine the provolone, ricotta, parmigiano Reggiano and chopped salami in a mixing bowl.
Taste and add salt if needed.
Add the beaten egg and mix everything evenly.

Form and fry panzerotti:

Roll out the dough --- big enough to cut 10 portions of a circle with a 4 to 4 & 1/2-inch diameter.
Place about 2 tablespoons of the 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.
Place 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 kitchen paper to drain any excess oil.
Serve and enjoy!

Notes

Cook’s Tip: No need to use 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.

Nutrition