Panzarotti is an Italian fried turnover filled with a variety of flavorful ingredients. In other words - its basically an italian empanada, typically just mozarella inside, but you can experiment with additional ingredients. Your going to want to deep fry vs pan fry. It takes some trial and error so be prepared to test a few out to find the sweet spot of temperature and time. If you under cook its cold in the middle, over cook they pop and ooze. Luckily even the screw ups still taste amazing. Save yourself time from making dough from scratch and grab empanada shells. Have fun with it, get weird, fry, dry and dunk in your favorite Monte's sauce.
¼ cup grated parmesan cheese
- 3 cups shredded mozzarella cheese, divided
- 1 cup fresh basil, chopped, divided
- salt, to taste
- oil, for frying
- 2 tablespoons fresh parsley, chopped, to serve
Empanada Shells (Get a whole pack)
Flour your surface.
Chop or grate your mozzarella for filling.
Take one shell, lay flat, and fill with mozzarella, parm and any other fillings you would like to add. Be cautious of overfilling and maintaining integrity of the shell, dont streth too thin.
Fold shell in half to make a semi circle, with a fork gently press down the round edges to seal.
Heat 2 inches (5 cm) of oil until the temperature reaches 365˚F (185˚C).
Fry 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate. Sprinkle with flaky sea salt.
Place a bowl filled with tomato sauce on the plate. Top with some Parmesan cheese (grated).
Sprinkle with parsley. Serve immediately.
Dunk, stretch and enjoy.