Gluten-Free Panzerotti
Indulge in the irresistible flavors of gluten-free panzerotti, a delightful Italian street food turned wheat-free wonder! These golden, crispy pockets are crafted from a gluten-free dough made with a blend of all-purpose gluten-free flour and tapioca starch, ensuring a soft yet sturdy texture. Filled with a luscious combination of tomato sauce, melty mozzarella, aromatic oregano, and fresh basil, each bite is a symphony of savory goodness. Perfectly sealed and fried to a golden perfection, these panzerotti are a must-try for gluten-free food enthusiasts or anyone craving a classic Italian treat without the gluten. Ideal for appetizers, snacks, or casual gatherings, they’re best served warm with a side of marinara sauce or a fresh salad.
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Ingredients
- 250 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 5 grams Instant yeast
- 10 grams Sugar
- 5 grams Salt
- 30 milliliters Olive oil
- 150 milliliters Warm water
- 100 grams Tomato sauce
- 150 grams Mozzarella cheese, shredded
- 5 grams Dried oregano
- 5 grams Fresh basil leaves, chopped
- 500 milliliters Cooking oil (for frying)
Directions
Step 1
In a large bowl, mix together the gluten-free flour, tapioca starch, instant yeast, sugar, and salt.
Step 2
Create a well in the center and add the olive oil and warm water. Mix until the dough is smooth and well combined.
Step 3
Turn the dough out onto a lightly floured surface and knead briefly, then place it back into the bowl. Cover with a clean cloth and let it rise for 30 minutes in a warm place.
Step 4
While the dough is rising, prepare the filling by combining the tomato sauce, shredded mozzarella, oregano, and chopped basil in a medium bowl.
Step 5
Once the dough has risen, divide it into 8 equal parts and roll each piece into a small circle about 8-10 cm in diameter.
Step 6
Place about a tablespoon of the filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then pinch the edges to seal tightly.
Step 7
Ensure the edges are thoroughly secured to prevent the filling from leaking out during frying.
Step 8
Heat the cooking oil in a deep pan or fryer to 180°C (356°F).
Step 9
Carefully fry the panzerotti in batches, until they are golden brown on both sides, about 3-4 minutes per side.
Step 10
Remove from the oil and drain on paper towels to remove any excess oil.
Step 11
Serve warm and enjoy your gluten-free panzerotti!
Nutrition Facts
| Serving size | 1260.6 grams (1260.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6328 |
| Total Fat 565.90g | 726% |
| Saturated Fat 93.90g | 470% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 118mg | 39% |
| Sodium 3042mg | 132% |
| Total Carbohydrate 288.60g | 105% |
| Dietary Fiber 10.80g | 39% |
| Total Sugars 17.10g | |
| Protein 41.80g | 84% |
| Vitamin D 0IU | 0% |
| Calcium 1202mg | 92% |
| Iron 7mg | 37% |
| Potassium 245mg | 5% |
Source of Calories