Panzarotti (Fried Cheese Dumplings)
Chef Dante Boccuzzi of Aureole– New York, NY
Adapted by

This is a great family recipe from Bari. The kids really enjoy both making and eating these. When we lived in Milan, we would frequent a restaurant that specialized in panzarotti. There usually was a line out the door. It’s the same at my house when we make them.

Yield: 4 Servings


  • 2 ½ cups sifted flour
  • 1 Tablespoon warm water
  • ½ cup olive oil
  • 2 egg yolks
  • Canola or Safflower oil for frying
  • Salt

  • Filling
  • 1 cup mozzarella, diced
  • 5 Tablespoons grated parmesan cheese
  • 2 basil leaves, chopped
  • ½ cup chopped tomato pulp
  • 1 Tablespoon extra virgin olive oil


For the Dough:
Working on a marble surface, make a well with the flour and add the wet ingredients. Work the flour into the liquid and knead to form dough. Knead dough until smooth and elastic. Cover dough with plastic wrap and let rest for 30 minutes. Roll out dough into thin sheets and cut out circles 2 ½ inches in diameter.

To Assemble Panzarotti:
Have kids combine filling ingredients in a large bowl. Let them place a spoonful of the mixture into the middle of each circle of dough. Fold the edges over and seal with a fork.

To Cook Panzarotti:
Deep fry the panzarotti in safflower or canola oil until crisp and golden brown. Season with salt and serve hot.


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 Published: Jan 2004