Panzerotti Fritti with Mozzarella & Tomato

⏱ 135 min · Serves 4

Puglia's answer to fast food: pillowy little dough half-moons stuffed with molten mozzarella and rich tomato, fried until blistered and golden. Eat them hot, standing up, with a napkin in hand.

Per serving: 615 kcal · 22.0g protein · 70.0g carbs · 27.0g fat

Ingredients

• 350g strong white bread flour (plus extra for dusting)
• 7g fine salt
• 5g instant dried yeast
• 1 tsp caster sugar
• 200ml lukewarm water
• 2 tbsp olive oil
• 250g passata or crushed tinned tomatoes
• 1 tbsp olive oil (for sauce)
• 1 small garlic clove, crushed
• 1/2 tsp dried oregano
• Pinch of sugar, salt and black pepper
• 200g firm mozzarella (fiordilatte), diced and patted very dry
• 2 tbsp grated pecorino or Parmesan (optional)
• 1 litre sunflower oil, for frying

Method

1. Mix flour, salt, yeast and sugar in a bowl. Add the water and olive oil and bring together, then knead 8-10 minutes until smooth and elastic. Cover and prove 1 hour 30 minutes until doubled.
2. Meanwhile make the filling: warm the olive oil with the garlic, add passata, oregano, sugar, salt and pepper and simmer 12-15 minutes until very thick. Cool completely.
3. Drain the diced mozzarella on kitchen paper — wet cheese makes panzerotti burst.
4. Divide the dough into 8 pieces. Roll each into a 13-14cm circle on a lightly floured surface.
5. Place a heaped teaspoon of cold sauce on one half of each circle, top with mozzarella and a little pecorino, leaving a 2cm border.
6. Brush the border lightly with water, fold over into a half-moon, press out air and seal firmly. Crimp with a fork or fold the edge over itself. Rest 15 minutes.
7. Heat the sunflower oil to 175°C in a deep pan (no more than half full).
8. Fry 2-3 panzerotti at a time for 2 minutes per side, turning once, until deep golden and puffed. Drain on kitchen paper.
9. Rest 2 minutes — the filling is lava-hot — then eat immediately.