FRIED PANZEROTTI WITH STRACCHINO and speck, a delicious recipe with leavened dough, great for Carnival, perfect as an appetizer or aperitif ideal for dinner.
I had friends over and wanted something different from the usual pizza. The result? These fried panzerotti with stracchino and speck disappeared in a few minutes. Hot, puffed, golden outside, and creamy inside, they are a true flavor bomb.
The combination of stracchino and speck is perfect: the cheese remains soft and stretchy, while the speck adds saltiness and aroma. The dough is a classic leavened panzerotti dough, simple but essential for a soft and light result. Frying makes them crispy on the outside and very soft inside.
They are ideal for Carnival, for a homemade aperitif, for a delicious dinner, or as a hot appetizer. If you are looking for homemade fried panzerotti that look like the ones from the bakery down the street, this is the right recipe.
Follow me in the kitchen today there are fried panzerotti with stracchino and speck.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours 20 Minutes
- Preparation time: 25 Minutes
- Portions: 6-8
- Cooking methods: Frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups flour (the kind you usually use)
- 3/4 cup water
- 0.28 oz fresh yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 3.5 oz speck
- 7 oz stracchino
- 3.5 oz provola
Steps
Dissolve the yeast and sugar in lukewarm water, pour the flour into a bowl, add the water with the yeast, and start mixing, add the oil, and finally the salt.
Knead for about 8–10 minutes until you get a smooth and elastic ball.
Form a ball, cover with plastic wrap or a cloth, and let rise for 2 hours, until it doubles.After rising, roll out the dough and cut it with a mold of 4 inches or larger, 5-5.5 inches.
Put a generous spoonful of stracchino, pieces of provola, and a slice of speck in the center. Close into a half-moon sealing the edges well (you can help with a fork’s prongs).
Let them rest for 15–20 minutes covered, then heat the oil and fry a few panzerotti at a time for 2–3 minutes per side, until they are puffed and golden.
Drain them on absorbent paper.
Bon appétit
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FRIED PANZEROTTI WITH STRACCHINO and speck
Tips
Seal the edges well to prevent cheese leaks.
Don’t overfill to avoid them opening during cooking.
Serve them very hot: the stracchino must remain creamy!
The secret to having puffed and dry fried panzerotti?
– Well-worked dough that has been allowed to double.
– Don’t roll them out too thin.
– Seal the edges well to prevent leaks.
– Deep oil at the right temperature (340-347°F): if it’s too cold, they absorb oil, if too hot, they remain raw inside.
A little trick: after frying them, drain on absorbent paper and do not stack them, so they remain crispy.
You can also prepare them in advance and fry them at the last moment. Or freeze them raw already stuffed and take them out when needed.
If you want an even more delicious variant, you can add a pinch of black pepper to the filling or replace the stracchino with scamorza for a more intense flavor.
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FAQ FRIED PANZEROTTI WITH STRACCHINO and speck
How to prevent fried panzerotti from opening during cooking?
Seal the edges well by pressing with your fingers or a fork’s prongs.
Can I bake panzerotti with stracchino and speck instead?
Yes, but the result will be less crispy compared to frying.
What oil should I use to fry panzerotti?
Peanut oil is best, stable at high temperatures.
Can they be prepared in advance?
Yes, you can let them rise and store them in the fridge a few hours before frying.
How to store them?
It’s best to consume them hot, but you can store them in the fridge and reheat them in the oven to make them crispy again.
