🇮🇹 Italy · Food
Puglian Panzerotti (Fried Savory Turnovers)
By eatmundo · July 7, 2026
A beloved street food from Puglia, Panzerotti are delightful fried turnovers with a crispy golden crust and a luscious, molten filling of ripe tomatoes, creamy mozzarella, and fragrant basil. They're a true taste of southern Italian comfort, perfect for a quick snack or a casual meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Dough: In a large bowl, dissolve 7g of active dry yeast and 5g of sugar in 200ml of warm water (around 38°C). Let it sit for 5 minutes until frothy. Add 300g of "00" flour, 5g of fine sea salt, and 1 tablespoon (15ml) of extra virgin olive oil. Mix with a spoon until a shaggy dough forms.
- 2
Knead and Rest: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it's smooth and elastic. Place it back in the bowl, cover with a clean kitchen towel, and let it rise in a warm place for at least 1 hour, or until doubled in size. This slow rise develops flavor.
- 3
Make the Filling: While the dough rises, prepare the simple yet delicious filling. In a medium bowl, combine 200g of good quality tomato passata, 200g of fresh mozzarella (drained and diced into small cubes), and 8-10 fresh basil leaves, roughly torn. Season with a pinch of salt to taste and mix gently.
- 4
Shape the Panzerotti: Once the dough has doubled, gently punch it down and divide it into 8 equal pieces, about 60-70g each. Roll each piece into a thin circle, about 12-15 cm (5-6 inches) in diameter. Don't roll them too thin, or they might tear during frying.
- 5
Fill and Seal: Place a generous tablespoon of the tomato and mozzarella filling on one half of each dough circle, leaving a 1 cm (½ inch) border. Fold the other half over to create a crescent shape. Carefully seal the edges by pressing them together firmly with your fingers, then crimp them with a fork to ensure no filling leaks out during frying.
- 6
Fry to Golden Perfection: Heat about 1 liter of vegetable oil (or peanut oil for a cleaner fry) in a deep pot or Dutch oven to 170-180°C (340-350°F). Fry the panzerotti in batches of 2-3 at a time to avoid overcrowding the pot, for 3-4 minutes per side, or until beautifully golden brown and puffed.
- 7
Drain and Serve: Using a slotted spoon, carefully remove the fried panzerotti and place them on a plate lined with paper towels to drain any excess oil. Serve them immediately while they're hot and the cheese is delightfully molten. Be careful with the first bite – the filling will be very hot!
Frequently Asked Questions
Can I bake Panzerotti instead of frying them?+
While traditionally fried, you can bake panzerotti for a lighter version. Brush them with a little olive oil and bake at 200°C (400°F) for 15-20 minutes, or until golden.
What's the best type of mozzarella to use?+
Use fresh, low-moisture mozzarella (like fior di latte), well-drained and diced. High-moisture mozzarella can release too much water and make the panzerotti soggy.
How can I prevent the filling from leaking?+
Ensure the edges are sealed very tightly and crimped with a fork. Don't overfill the panzerotti, and make sure there's no oil on the dough edges when sealing.
Can I prepare the dough in advance?+
Yes, you can prepare the dough and let it cold-proof in the refrigerator overnight after the first rise. Bring it to room temperature for about 30 minutes before shaping.
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