Drain the mozzarella and cool the tomato sauce before filling. A wet seam is much harder to seal.
Make ahead Prepare the sauce ahead and refrigerate it. Fill the dough shortly before frying so the seam stays firm; serve the panzerotti hot.
Panzerotti fritti
Prep 45 min · Cook 35 min · Rest 2 hr · Yield 8 turnovers · Difficulty Medium
Method
Combine 250 g type 00 flour and the bread flour with crumbled yeast and sugar. Mix in the water gradually, add 10 g salt, then work in 10 g olive oil. Knead for 8–10 minutes until smooth. Divide the dough into 8 pieces of equal weight, about 102 g each, round into balls and cover. Let rise for about 2 hours, until doubled.Combine 9 oz type 00 flour and the bread flour with crumbled yeast and sugar. Mix in the water gradually, add ¼ oz salt, then work in ¼ oz olive oil. Knead for 8–10 minutes until smooth. Divide the dough into 8 pieces of equal weight, about 3½ oz each, round into balls and cover. Let rise for about 2 hours, until doubled.
Meanwhile heat 14 g olive oil in a small saucepan. Add the passata and 2 g salt and simmer for 15 minutes, until thick enough to mound on a spoon. Stir in oregano and cool completely. Leave the diced mozzarella in a strainer in the refrigerator to drain while the dough rises.Meanwhile heat ½ oz olive oil in a small saucepan. Add the passata and 2 g salt and simmer for 15 minutes, until thick enough to mound on a spoon. Stir in oregano and cool completely. Leave the diced mozzarella in a strainer in the refrigerator to drain while the dough rises.
Roll each dough ball on a lightly floured board into a disk about 20 cm wide and 3 mm thick. Share the cooled sauce and drained mozzarella equally among the disks, keeping a 2 cm border clean and dry. Fold into half-moons, gently press out trapped air and pinch the edges firmly together.Roll each dough ball on a lightly floured board into a disk about 7¾ in wide and 3 mm thick. Share the cooled sauce and drained mozzarella equally among the disks, keeping a ¾ in border clean and dry. Fold into half-moons, gently press out trapped air and pinch the edges firmly together.
Heat the sunflower oil to 165°C in the deep pot, making a bath about 3 cm deep without filling the pot more than halfway. Fry 2 panzerotti at a time for about 4–5 minutes, turning carefully until golden and puffed. Let the oil return to 165°C between batches. Drain on paper towels and serve hot. Keep the same piece size when changing quantity; fry in more or fewer batches.Heat the sunflower oil to 325°F in the deep pot, making a bath about 1¼ in deep without filling the pot more than halfway. Fry 2 panzerotti at a time for about 4–5 minutes, turning carefully until golden and puffed. Let the oil return to 325°F between batches. Drain on paper towels and serve hot. Keep the same piece size when changing quantity; fry in more or fewer batches.
