If you love the smell of homemade dough and irresistible soft bites, these panzerotti are the right choice. Crispy on the outside, soft and juicy on the inside, thanks to the rich filling of ham, cheese and tomato. They are a favorite of both children and adults. The preparation is simple, and the result is fantastic – just like from a bakery!
Ingredients:
For the dough:
- 720 g soft flour (plus a little more for mixing and dusting)
- 1 tablespoon salt
- 10 g baking powder
- 3 whole eggs
- 400 ml of yogurt
- frying oil
About the filling:
- 300 g ham
- 150 g semi-hard, melting cheese
- 150 ml ketchup with tomato juice
- a little oregano
Preparation:
For the dough
In a large bowl, pour 700 g of flour, salt and baking powder, and mix well. Add eggs and yogurt and combine the ingredients. Knead until you get a soft dough. If necessary, add about 20 g of flour (depending on the size of the eggs). Let the dough stand while you prepare the filling.
For the filling
Grate the ham and cheese. Add the ketchup and sprinkle with oregano. Mix everything well. The mixture should be moist, but thick enough so that it doesn't run out when frying.
Formation of the panzers
Roll out the dough to a thickness of about 5 mm. Place a spoonful of the filling 5 cm from the edge of the dough. Fold the dough over the filling, then press with a plate to form a semicircle. Form all the panzeroti in this way until you have dough and filling. Roll out the rest of the dough again and repeat the procedure. If you run out of filling, you can just cut out empty dough – like mekitsi.
Frying
In a deep frying pan, heat the oil over high heat. Fry the panzerotti until golden brown. The first batch will fry more slowly, and the next ones will fry faster, as the oil will be well heated. Remove them to paper towels to absorb the excess fat.
Council
Panzerotti are best when warm, but they are also soft when cooled. They go great with a glass of yogurt or kefir.
