Vegan panzerotti
Panzerotti are delicious fried calzoni originating from the Italian region Apulia.
Difficulty:
Medium
Preparation time:
20 minutes + 24/48 hours of leaving
Cooking time:
10 minutes
Cost:
Low
Ingredients for ten panzerotti
For the dough:
- 890 grams of flour
- 540 grams of water
- 70 grams of olive oil
- 30 grams of brewer’s yeast
- 1 tsp of salt
- ½ tsp of sugar
For the topping:
- 500 grams of tomato pulp
- 450 grams of zucchini (about 3)
- 200 grams of bell pepper (about 1)
- 100 grams of onion (about 1)
- 50 grams of olives
For frying:
- 1 liter of seed oil
Preparation
Dissolve the brewer’s yeast in mild water. In a large bowl, mix water and flour. Knead into a single dough, then add oil and knead again.
Add salt and sugar and knead for a third time. Form a smooth dough and put it in a large container where it can rise. Cover the container with cling film and make a small hole to let air through. Let rise in the fridge for 24 or 48 hours.
If you chose the long leavening: knead the dough after 24 hours and let it rise for 24 hours more in the fridge.
Take the dough out from the fridge for two hours before preparing the panzerotti.
Finely slice the onion, the zucchini, and the bell pepper and cook them.
Divide the dough into ten parts. Spread out each part using your hands or a rolling pin.
Season each panzerotto on half of the dough with a few spoons of tomato pulp and the vegetables. Close each panzerotto by sealing with the edges of a fork.
Fry each panzerotto by browning it on both sides for a few minutes.
Vegan panzerotti can be stored in the fridge for two days.
