Hello people! Welcome to Paulina Kitchen! Today we bring you a recipe for a very special empanada. A fried empanada , but Italian! Yes, gentlemen, the Panzerotti have arrived to stay in our hearts (and stomachs). It is a golden, crockery and filling of Mediterranean flavors.
Here we are going to tell them everything, from their origin, their differences with other Italian delicacies such as the Calzone , to the best tips to make the most crispy and delicious .
We will grab the apron, the desire to cook and we will immerse ourselves in this universe of Italian empanadas that are easier to do than they seem. And with some secrets that will make these panzerotti the star of any dinner or chopped with friends.
Content table
About the Panzerotti
The Panzerotti are a kind of mini calzone , but instead of baking them, they become fried. To put it in clearer terms, it is like a mixture between the Argentine empanadas and the Neapolitan Calzone .
Filling of mozzarella, tomato, and condiments , these snacks are fried until golden and crunchy . A flavor bomb.
The texture is one of the things that most fall in love with this Italian empanada : the crunchy, almost crockery exterior, contrasts with the soft and creamy interior of melted cheese . The key is in the and frying mass
History of the Panzerotti: From Puglia to your table with flavor and humor
The Panzerotto (because in singular is Panzerotto ) has its roots in southern Italy, in the Puglia . Apparently, the peasants in the area were the first to create this delicacy with dough and the ingredients they had at hand.
The idea was simple: make a fast, tasty and portable food . Over time, the Panzerotto became a classic Italian "Street Food" . The interesting thing is that, as a good popular recipe they have many variants.
Mozzarella and tomato classic , to versions with ham, mushrooms or even sweet, because when it comes to fried food, everything is possible. And everything is delicious!
The true meaning of Panzerotti in Spanish
Well, for those who are curious, the word Panzerotti derives from "belly." Apparently, the Italians called these delicacies because when it is fried, the Panzerotto inflates a little, like a small golden belly .
- So, there, Panzerotti means, in the dialect of the Puglia region, "belly", simply and plainly.
Panzerotti vs Calzone: What is the difference and why are they going to like both?
At first glance, Panzerotti and Calzone seem the same, right? Both are stuffed masses, sealed in the form of a crescent. But the big difference is in cooking .
- While the calzone bakes, the Panzerotti fry . That gives it a much more crispy texture and, for many, much more addictive.
Another difference is size . Calzone is usually bigger, almost a pizza on itself, while Panzerotti is smaller , more like a homemade snack , ideal for eating a bite or two.
5 reasons to prepare the Panzerotti recipe
- Fritish and crispy : frying gives him that crispy texture that makes us want to eat one after another. And the best thing is that, unlike other fried, they are not oily.
- Cheese filling : the classic carries mozzarella and tomato, but it can be creative with the fillings. Ham, mushrooms, ricotta , whatever in the refrigerator can end inside a Panzerotto .
- Soft mass : although it is fried, the dough is soft inside thanks to the contribution of yeast and the led .
- Easy to do : with a little patience and the correct ingredients, you can make a batch to surprise everyone.
- Perfect to share : they are the ideal option for a mince or a meeting at home. It becomes a good amount and are getting little by little.
The step -by -step guide to make homemade panzerotti
To make some good panzerottis fried , the most important thing is to be patient with the dough . It is not complicated, but you have to let it stand enough to relax and easy to work.
Once the dough is ready, these Italian empanadas with the chosen filling, the edges with a fork or fingers are well sealed, and take the pan with hot oil. With a few minutes of frying are already ready to enjoy.
6 tips to make the fried panzerottis recipe
- The dough is key : knead with desire and let stand. The dough has to be soft and elastic so that fried panzerottis are perfect.
- Fill with balance : Do not overload with filling because they can be exploited.
- The oil, very hot : as we mentioned before, the temperature of the cooking oil is crucial.
- Make a perfect seal : it is key to seal the edges well so that the cheese does not escape. A truquito is to wet the edges with a little water before closing them.
- Test with one first : do not throw the entire batch to the oil at once. Try one first to adjust the temperature and the frying time.
- Serve them freshly made : Panzerotti are like french fries , you have to eat them hot. If they allow them to cool they lose that crispy magic.
Creative variations of Panzerotti
Although the classic recipe is delicious by itself, there are no limits to creativity in Paulina's kitchen! Try these variations to give your panzerottis a unique turn:
- Of spinach and ricotta: ideal for lovers of healthier options. The combination of fresh and ricotta spinach will create a creamy and nutritious filling.
- Of sweets of Nutella and Banana: because fried food can also be dessert. Fill the dough with Nutella and banana slices for a sweet end that will conquer everyone.
- Vegans: Use vegan cheeses and roasted vegetables for a version that respects the environment and is equally tasty. You can even add tafu seasoned for an extra protein!
These variations not only diversify your menu, but also show that this preparation can adapt to any preference
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Panzerotti recipe
Yield: 6 portions
Preparation time: 2 hours
Ingredients
- 500 g of wheat flour
- 10 g of dry yeast
- 250 ml of warm water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of olive oil
- 200 g of mozzarella in cubes
- 1 pinch of oregano (optional)
- 100 g of tomato (it can be sauce or fresh)
- Frying oil
How to do fried panzerottis step by step
- In a bowl, mix the flour with the salt. Dissolve yeast in warm water and the teaspoon of sugar. Make a hole in the middle of the flour and add the dissolved yeast. Integrate with the hands to form a bun and add the tablespoon of olive oil.
- Knead a few minutes until you achieve a soft and elastic dough. Let stand for an hour.
- Stretch the dough and cut circles (about 15 cm in diameter).
- Fill each circle with mozzarella, tomato and oregano (if it is going to be used). Close forming a crescent and seal the edges well.
- Fry the panzerotti in hot oil on both sides, until golden brown. This takes about 5 minutes.
- Drain absorbent paper and serve hot.
