Best 4 Potato Panzarotti Recipes

BEST PANZEROTTI RECIPE

Steps:

• Whisk together yeast, sugar and warm water in a small bowl. Let it sit for 5-10 minutes until foamy.
• Mix together flour and salt. Add oil, yeast mixture to the dry ingredients. Mix with a wooden spoon until the dough just begins to come together. Let the dough rise for about 30 minutes or until it doubles in size.
• While the dough is rising, you can make the panzerotti filling.
• In a medium mixing bowl, mix together tomatoes, cheese, oregano, salt, and pepper.
• After the dough is ready, divide it into 6 pieces.
• Press down the ball with your palm. Use a rolling pin to roll each piece into a circle about 6 inches in diameter.
• Add about 2 tablespoons of filling and 3-4 pepperoni to each piece.
• Brush the edges of the dough with water and fold the dough to create a semi-circle.
• Pinch the edges to seal the pocket. Repeat the process for the rest of the dough.
• Pour oil (about 1 inch) into a deep skillet and heat the oil to 350°.
• Once hot, add a few panzerotti pockets to the skillet. Cook for about 3-5 minutes, turning every minute until both sides are golden brown. (Make sure not to overcrowd the pan.)
• Use a slotted spoon to remove panzerotti and transfer to a paper towel-lined plate. Serve and enjoy!

PANZEROTTI DI RICOTTA E MOZZARELLA

Steps:

• For the dough: Break up the yeast in 2 cups lukewarm water and let dissolve completely. Pour the flour and salt onto a smooth work surface and create a well in the middle. Pour the water and yeast mixture into the well, a little at a time, and then mix by drawing some of the flour from the inner edge of the well into the water until all the flour has been drawn in. Once the yeast mixture has been incorporated, work in the wine and oil until you can create a ball of dough. Knead by rolling the dough back and forth, stretching it out with one hand and rolling it back with the other until smooth and almost spongy, about 5 minutes. Cover with a damp dishtowel and leave at room temperature 1 hour (the dough will double in size). Now you're ready to roll it out and make the panzerotti.
• For the filling: Meanwhile, thoroughly combine the ricotta, pecorino and mozzarella in a mixing bowl.
• For assembling: Roll the dough out flat or run through a pasta machine to create 2 long, 3-inch-wide sheets. Lay 1 sheet of dough on a floured work surface and place small dollops of cheese filling 3 inches apart. Lay the second sheet of dough on top and pinch the dough in between the cheeses. Cut out the individual pockets using a knife. Fry in olive oil, and then let cool before serving.

PUTTANESCA PANZAROTTI

Steps:

• Make the dough: Mix the yeast with 1 1/4 cups warm water and let it sit for 5 minutes. Then add 2 tablespoons olive oil, the raw sugar and sea salt. Whisk and set aside. In a large bowl, sift together the all-purpose and whole-wheat flour. Make a well in the center of the flour and pour in the yeast mixture. Using your hands, mix in the flour until all the liquid is absorbed. Now sprinkle a clean surface with flour and knead the dough until it's smooth. If the dough is too sticky, add some more flour as needed. Once it's smooth, shape the dough into a ball.
• Coat a large ceramic bowl with a tablespoon of olive oil. Place the dough in the ceramic bowl and flip it over a few times to lightly coat the dough with oil. Loosely cover the top of the dough with plastic wrap and completely cover the top of the ceramic bowl with a dish towel. Let it rise for 2 hours, until the dough has doubled in size. Then punch down the dough and let it rise for another hour.
• Meanwhile, make the sauce: In a large bowl, hand crush the tomatoes. Add the olive oil, garlic, fresh basil, parsley, dried basil, dried oregano, chile flakes, Parmigiano, sea salt and lots of cracked pepper. Mix. Cover and let sit in the fridge for 3 hours, or overnight.
• Use a fine wire-mesh sieve to drain all the liquid from the tomato sauce. Roughly chop the drained tomato chunks into little pieces and set aside.
• Dust a clean surface with flour. Roll out the dough 1/8 inch thick. If the dough is too sticky, dust with more flour. Once the dough is rolled out, use a 5-inch-round cookie cutter to cut about 10 to 12 circles of dough. On one half of each circle, place 1 tablespoon mozzarella, 1 tablespoon of drained tomato pieces, 1/4 teaspoon capers and 1 chopped anchovy and sprinkle with about 1 teaspoon Romano cheese. Fold the circles over and completely seal the edges with a fork.
• In a heavy pot, heat 6 inches of vegetable oil to 350 degrees F on a deep-fry thermometer. Deep-fry the panzarotti until golden, crispy and cooked through, 5 to 7 minutes. Place them on paper towels to drain the excess oil.

PANZEROTTI

Steps:

• Pour enough canola or vegetable oil into a large Dutch oven to come 4 to 5 inches up the sides. Clip a deep-fry thermometer to the edge of the pan. Place over medium-high heat and bring to 365 degrees F.
• Meanwhile, place the olive oil in a small saucepan over medium heat. Once warm, add the tomato puree and cook until bubbling and most water has evaporated, about 5 minutes. Remove from heat and set aside.
• Dice the mozzarella and place in a strainer to remove any excess liquid. Set aside.
• Dust a work surface with flour. Roll the pizza dough out until it is 1/4 inch thick. Using a 4- to 5-inch biscuit cutter, cut out rounds. Spread 1 to 2 teaspoons cooled tomato puree on one half of a round. Top with a basil leaf and 1 tablespoon mozzarella. Fold the other half of the round over to enclose the filling and pinch the edges to seal. Continue until all dough is filled and sealed. (At this point you can freeze the panzerotti for up to a month.)
• Drop 2 to 3 panzerotti into the preheated oil and fry until golden, flipping them frequently, 3 to 4 minutes. Drain them on a plate lined with paper towels. Continue until all the panzerotti are cooked. Sprinkle with salt. Eat them hot!