Fried Panzerotti Filled with Tomato and Mozzarella

What you need

• 500 g (1 lb 2 oz) tipo 00 flour, plus extra for dusting
• 7 g (2 1/4 tsp) active dry yeast
• 290 ml (1 1/4 cups) lukewarm water
• 3 tbsp extra virgin olive oil, 2 tbsp for the dough, 1 tbsp for the sauce
• 2 tsp fine salt, for the dough
• 150 ml (2/3 cup) tomato passata, thick
• 1 tsp dried oregano
• 300 g (10 oz) low-moisture mozzarella, or well-drained fresh mozzarella
• 1 egg white, lightly beaten
• 1.5 l (6 cups) vegetable oil, for deep frying

Method

Restated from the original video

1. 1

   Stir the yeast into the lukewarm water and leave it for 5 min, until it starts to foam.

2. 2

   Mix the flour and fine salt in a large bowl. Pour in the yeast water and 2 tbsp of the olive oil.

3. 3

   Knead for 8-10 min, until the dough is smooth and springs back when poked.

4. 4

   Cover the bowl and leave the dough in a warm place until doubled, about 1 hour.

5. 5

   Meanwhile, cut the mozzarella into 1 cm (1/2 in) cubes and blot them on paper towels. Stir the passata with the remaining 1 tbsp olive oil, the oregano and a pinch of salt.

6. 6

   Divide the dough into 10 balls of about 80 g (3 oz) each. Cover and rest for 20 min.

7. 7

   Roll each ball on a floured surface into a disk about 15 cm (6 in) wide.

8. 8

   Spoon 1 tbsp of the passata mixture onto one half of each disk, leaving a 1.5 cm (1/2 in) border. Top with about 30 g (1 oz) of mozzarella.

9. 9

   Brush the border with egg white, fold the dough over into a half-moon and press the edges firmly. Crimp them with a fork.

10. 10

    Heat the vegetable oil in a deep, heavy pot to 175 °C (350 °F).

11. 11

    Fry 2-3 panzerotti at a time, turning once, until puffed and deep golden, 2-3 min per side. Lift out and drain on paper towels.

12. 12

    Let them cool for 3-4 min before serving, since the filling is very hot.

Imported from ricettemania.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.