Best Panzerotti Recipes

Steps:

• Pour enough canola or vegetable oil into a large Dutch oven to come 4 to 5 inches up the sides. Clip a deep-fry thermometer to the edge of the pan. Place over medium-high heat and bring to 365 degrees F.
• Meanwhile, place the olive oil in a small saucepan over medium heat. Once warm, add the tomato puree and cook until bubbling and most water has evaporated, about 5 minutes. Remove from heat and set aside.
• Dice the mozzarella and place in a strainer to remove any excess liquid. Set aside.
• Dust a work surface with flour. Roll the pizza dough out until it is 1/4 inch thick. Using a 4- to 5-inch biscuit cutter, cut out rounds. Spread 1 to 2 teaspoons cooled tomato puree on one half of a round. Top with a basil leaf and 1 tablespoon mozzarella. Fold the other half of the round over to enclose the filling and pinch the edges to seal. Continue until all dough is filled and sealed. (At this point you can freeze the panzerotti for up to a month.)
• Drop 2 to 3 panzerotti into the preheated oil and fry until golden, flipping them frequently, 3 to 4 minutes. Drain them on a plate lined with paper towels. Continue until all the panzerotti are cooked. Sprinkle with salt. Eat them hot!

Steps:

• In sauce pan combine tomato sauce, water, lemon juice and spices bring to a boil then reduce heat and simmer for 30 minutes.
• While the sauce is simmering divide your dough into three parts then roll out each one making sure not to roll them out to thin.
• Allow the dough to rest.
• When sauce is ready add desired amount to middle of the pizza dough making sure to leave room around edge for folding.
• Top with cheese and pepperoni.
• Fold over and seal edges.
• Preheat oil in deep fryer or large pot to 375.
• Add panzerotti to heated oil cooking for 5 minutes then turn over and cook for another five.
• Remove from oil and place on paper towel.
• Let cool for a couple minutes before serving (leftover sauce can be used for dipping sauce).

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain, peel, and mash them in a bowl.
• Combine mashed potatoes, 1 1/4 cups breadcrumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.
• Pour remaining 1 1/4 cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
• Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.