Deep-Fried Mozzarella Panzerotti

By Sprig Originals ✓ · cooked up in Sprig

Puglia's answer to pizza: half-moons of pizza dough stuffed with thick tomato sauce and diced mozzarella, deep-fried until the outside is blistered and shatteringly golden and the inside is molten. Store-bought pizza dough does all the hard work, so these come together on a weeknight with eight everyday ingredients.

Ingredients

• 3/4 cup thick pizza sauce or tomato passata
• 8 oz low-moisture mozzarella, cut into 1/4-inch dice
• 1/4 cup grated parmesan, plus more for serving
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

• 1 lb refrigerated pizza dough
• 2 tbsp all-purpose flour, for dusting
• 6 cups canola or other neutral oil, for deep-frying
• 1/4 cup fresh basil leaves, torn

Instructions

1. Let the pizza dough sit on the counter, still wrapped, for 30 minutes so it relaxes and stretches without tearing. Meanwhile, stir the pizza sauce, parmesan, oregano, garlic powder, salt and pepper together in a bowl; if the sauce looks loose or watery, spoon off any liquid — a wet filling will burst in the oil. Pat the diced mozzarella dry with paper towels.
2. Divide the dough into 8 equal pieces. On a lightly floured counter, roll or press each piece into a 5-inch round about 1/8 inch thick. Keep the rounds under a clean towel so they don't dry out.
3. Working one at a time, spoon 1 tablespoon of the sauce mixture onto the lower half of a round, leaving a 3/4-inch bare border, and top with a scant 2 tablespoons of mozzarella. Brush the border with water, fold the dough over into a half-moon, press out any air, then press the edge firmly and crimp all the way around with a fork. A completely sealed, air-free edge is what keeps hot cheese from escaping into the oil.
4. Pour the oil into a deep heavy pot to a depth of 2 inches, making sure the oil comes no more than halfway up the sides. Heat over medium until it reads 350°F (175°C) on a thermometer. Safety note: never leave hot oil unattended, keep water, wet utensils and children away from the pot, and have a tight-fitting lid within reach — if the oil ever ignites, slide the lid on and turn off the heat; never use water.
5. Lower 2 or 3 panzerotti into the oil with a spider or slotted spoon, easing them in away from you. Fry 2 to 3 minutes per side, turning once, until deep golden and blistered. Keep the oil between 340°F and 350°F, adjusting the burner between batches, and let it come back up to temperature before adding the next batch.
6. Lift the panzerotti onto a wire rack set over a baking sheet (not paper towels, which steam the crust) and sprinkle immediately with a little salt. Repeat with the remaining panzerotti.
7. Rest 5 minutes before eating — the filling is molten straight from the fryer. Shower with extra parmesan and torn basil and serve hot.

Chef's tips

Nutrition (per serving, estimated)

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