My grandmother made Panzerotti every Friday night. I can’t tell you how much I looked forward to helping her make and fry these pockets of deliciousness. Last week I was in Italy and in a town close to where she grew up and I found them everywhere. The first pic is what I found in Italy the others are of the ones I make. They come from the Puglia region of Italy and to think that she left this area of Italy in 1921 and they are still everywhere almost 100 years later, just proves that simple good food survives the test of time. I still make them often and when I do the aroma in my home transports me back to Brooklyn standing next to my grandmother frying these up. Now I will be transported to that small town in Italy too.
- Pizza dough
- Mozzarella cheese
- Tomato sauce
- Romano cheese
- Vegetable oil for frying
- In a heavy skillet or pot pour a couple inches of oil and get your oil to 350 degrees
- On a floured surface take pieces of the dough and make small pizza’s about the size of a salad place 6″.
- On one side put some mozzarella, sauce and a little Romano cheese.
- Dip your fingers in water and wet the edge of the dough and fold in half and press the edges together. Similar to a calzone making sure the Panzerotti is completely sealed. You can also pinch and fold the edges if you like.
- Now place a couple at a time in the hot oil and fry them to a golden brown flipping to fry the other side.
- Place the fried Panzerotti on a paper lined tray to drain and cool a little before enjoying.
Grandma brought some amazing recipes with her and this is one of my favorite for sure.