Fried Apulian Panzerotti: Traditional recipe

Fried Apulian Panzerotti: Traditional recipe

Panzerotti have deep roots in the popular cuisine of Southern Italy, particularly in Apulia, where they originated as a simple and humble dish based on the tradition of using leftovers. In the past, bread dough was enriched with water, flour, and sometimes fats or oil to make it more elastic, then shaped into small disks filled with whatever was available, often tomato and cheese, before being fried. Their creation likely dates back to the 16th century, when this technique allowed people to make a tasty and nutritious food without waste.

The term “panzerotto” comes from the Neapolitan dialect: “panza” means belly, and the suffixes “‑otto” or “‑erotto” indicate a diminutive. The name clearly refers to the puffing that occurs during frying, when the dough swells like a little belly, creating the characteristic rounded shape that makes this food instantly recognizable.

Over the centuries, panzerotti have become an integral part of Apulian street food, especially in cities like Bari, Lecce, and Taranto. They are mentioned in historical cookbooks from the 18th and 19th centuries, with variations including ricotta, eggs, cheese, or meat, all fried in plenty of fat or oil according to tradition. Today, in Apulia, panzerotti are typically filled with tomato and mozzarella, but many other versions exist depending on local tastes and available ingredients, including fillings with greens, vegetables, or meat.

In other Italian regions, similar variations exist: in Campania they are called “pizza fritta,” while in Sicily there are adapted versions with local names and ingredients. Fried panzerotti are recognized as a traditional food product (PAT) of Apulia and are a highlight of local festivals, village fairs, and street food culture, where they are enjoyed hot, straight from the fryer, to fully appreciate their crisp crust and gooey filling. 🍽️ Serves: 6 big panzerotti ⏲️ Time: 15 hours 🧺 Ingredients:

• 500 g all-purpose flour (type 00 if available)

• 325 ml lukewarm water

• 10 g fine salt

• 4 g instant dry yeast

• 10 ml extra virgin olive oil

• 5 g sugar

🥣 Instructions:

1. Preparing the starter dough In a bowl, pour half of the lukewarm water, add the sugar and dry yeast. Mix well until dissolved, cover with plastic wrap and let it rest for about 30 minutes at room temperature to activate the yeast.
   

2. Main dough After 30 minutes, add the remaining water to the bowl and gradually incorporate the flour, kneading vigorously. When the dough starts to form, add the olive oil and knead until fully absorbed. Finally, add the salt and continue kneading until smooth and elastic.
   

3. First rise Cover the dough with plastic wrap and let it rise for about 2 hours at room temperature, until visibly puffed up.
   

4. Cold fermentation Transfer the bowl to the refrigerator and let the dough rest for about 12 hours. This long fermentation makes the panzerotti lighter and more flavorful.
   

5. Return to room temperature After 12 hours, remove the dough from the fridge and let it come back to room temperature for 2 more hours, keeping it covered so it stays elastic and easy to work.
   

6. Shaping the panzerotti Divide the dough into balls of about 100–120 g each (you can adjust the size to your preference). Roll each ball into a round disk of about 25 cm in diameter.
   

7. Filling Place a spoonful of well-drained tomato sauce and a few cubes of mozzarella in the center of each disk. Don’t overfill to avoid leakage while frying. Fold the dough into a half-moon and seal the edges firmly with your fingers or a fork.
   

8. Frying

   Heat plenty of vegetable oil (peanut or sunflower oil is ideal) in a deep pan to 170–175°C / 340–350°F. Fry one or two panzerotti at a time, turning halfway, until golden and puffy.
   

9. Serving Drain the panzerotti on paper towels to remove excess oil and serve them hot, while the mozzarella is still melting.

   
   
   
   

💡Tips:

• Make sure the tomato sauce is not too watery and drain the mozzarella well to prevent the panzerotti from breaking during frying. 👉Here you can find the recipe for the best tomato sauce to fill Panzerotti.

• Seal the edges properly: moisten the rim with water or milk, or use a fork to press them shut.

• The long fermentation in the fridge improves flavor and texture—take the dough out in advance so it becomes elastic again before shaping.

• Always drain fried panzerotti on paper towels for a crispier, less oily result.