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Panzerotti fritti 'nduja July 21, 2023
These golden-fried pockets of dough are filled with spicy Nduja and gooey mozzarella cheese, resulting in a mouthwatering treat that will delight your taste buds. With a crispy exterior and a savory, spicy interior, these panzerotti are perfect as an appetizer, snack, or even a main course. Follow this simple recipe to create a batch of these delectable delights that are sure to impress your family and friends.
Directions In a large mixing bowl, combine the all-purpose flour and salt.
In a separate small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for 5 minutes until it becomes frothy.
Add the yeast mixture and olive oil to the flour mixture. Stir until a dough forms.
Transfer the dough to a floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 45 minutes or until it doubles in size.
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into small balls, approximately 2 inches in diameter.
Take one dough ball and flatten it into a circle, about 4-5 inches in diameter. Repeat with the remaining dough balls.
Place a small amount of Nduja (about 1 teaspoon) and a pinch of shredded mozzarella cheese in the center of each dough circle.
Fold the dough in half, sealing the edges by pressing them firmly together. You can use a fork to create a decorative edge.
In a deep pot or skillet, heat vegetable oil to 350°F (180°C).
Carefully place the filled panzerotti in the hot oil and fry until golden brown, turning them occasionally to ensure even cooking. This should take about 3-4 minutes.
Using a slotted spoon or tongs, remove the fried panzerotti from the oil and transfer them to a paper towel-lined plate to drain excess oil. Sprinkle with salt while still hot.
Repeat the frying process with the remaining panzerotti.
Serve the panzerotti fritti hot with marinara sauce for dipping.
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