🥟 Panzerotti
Panzerotti are small half-moon pockets of pizza dough filled with mozzarella and tomato, then deep-fried until golden and puffed. The crust is crisp and slightly chewy, while the inside turns molten and stringy. They are a beloved street snack in southern Italy, eaten hot straight from the fryer, usually wrapped in paper.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g pizza dough
- 250 g mozzarella, diced and drained
- 200 g tomato passata or chopped tomatoes
- A pinch of dried oregano
- Salt
- Vegetable oil for frying
Method
- Season the tomato with salt and oregano and let the diced mozzarella drain well.
- Divide the dough into 8 balls and roll each into a 15 cm round.
- Place tomato and mozzarella on one half, fold over and press the edges firmly to seal.
- Fry in oil at 170–175 °C for 2–3 minutes per side until golden.
- Drain on paper and serve hot.
How to make it lighter
- Bake them at 220 °C for 15–18 minutes instead of deep-frying to save a large share of the fat.
- Make them smaller and eat one or two with a big green salad.
- Use less mozzarella and more tomato in the filling.
History
Panzerotti are most closely associated with Apulia, especially Bari, where they are a fixture of bakeries and street stalls. The name is usually explained as coming from a dialect word for belly, after their rounded shape. Italian emigrants later took them abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →