Makes 13 pieces
Ready in 60 minutes + resting time
- 7g Sachet dry yeast
- 5g castor sugar
- 320g (luke warm water)
- 10g salt
- 600g ‘00’ flour
- 1 Tbsp extra -virgin olive oil
- Rice bran oil for deep frying (or any vegetable oil)
- Dissolve the yeast and sugar in ½ cup of the warm water. Add the salt to the remaining water and dissolve.
- In a large bowl add the flour and combine the yeast mixture and salted water. Mix well until a soft dough starts to form. Add the olive oil and mix until incorporated.
- Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth. Cover lightly with plastic wrap and allow to prove in a warm place until doubled in size, about 1hr
- Divide the dough into 70g portions and roll each into a ball. Arrange the balls 5cm apart on a lightly floured tray. Gently press each ball out till approx 5mm thick, trying to keep as much air in the dough as possible.
- Places a few cubes of the Fior Di Latte and tomato in the centre of the circle, season to taste and top with a basil leaf.
- Lightly brush the edges with water and fold over into a half moon shape. Press the edges together to seal and then roll edges in to form a tight seal (or alternately use a fork to crimp together). Repeat with the remaining dough.
- Heat the oil in a deep fryer or deep saucepan to 180℃. Place a panzerotti in the oil and fry for 2-3 minutes on each side till golden. Drain in paper towel and serve immediately.
Tips: Draining the chopped Fior Di Latte whilst the dough is proving will improve the final result.
CHECK OUT OUR FIOR DI LATTE THAT WAS USED IN THIS RECIPE