# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7647862981811850518
- **Gondola URL:** https://gondola.cc/posts/72693588-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/1d2c7d9e50.jpg
- **Posted:** 2026-06-06T15:00:00.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

Crispy on the outside, melty on the inside 🤤✨ Try these golden Fried Panzerotti, the irresistible Italian street food you can now master! @Cooker Girl #Panzerotti #ItalianStreetFood #giallolovesitaly Fried Panzerotti (Makes 4) 🍞 For the Dough: 4 cups bread flour (500g) 1¼ cups water (300g) 2 teaspoons active dry yeast or 0.2 oz fresh yeast (6g) 2 teaspoons extra virgin olive oil (10g) 2½ teaspoons salt (15g) 🧀 For the Filling: ⅔ cup tomato sauce (150g) 1½ cups mozzarella, well drained and chopped (180g) 2 teaspoons extra virgin olive oil (10g) Salt, to taste 🛢️ For Frying: Peanut, sunflower, or canola oil, as needed 🥣 Preparation: Prepare the dough: In a large bowl or directly on the work surface, pour the flour. Add the yeast and water and begin to mix. Then add the salt and olive oil. Mix well until a smooth dough forms. Cover and let it rest for 40 minutes. Divide the dough: After resting, divide the dough into 4 equal parts (about 6 oz / 170g each). Form into balls and place them on a floured baking sheet. Cover tightly with plastic wrap and let rise at room temperature for 2 hours, or until doubled in size. Prepare the filling: Season the tomato sauce with olive oil and salt. Cut the mozzarella into small pieces and let it drain in a strainer or on paper towels for at least 30 minutes. Shape the panzerotti: On a lightly floured surface, roll out each dough ball into a round about 8 inches (20 cm) in diameter. Spoon some tomato sauce and mozzarella in the center of each round, leaving a 1½-inch (about 4 cm) border. Seal: Fold the dough over to form a half-moon shape. Press the edges firmly with your fingertips to seal completely. Optionally, fold the edges back on themselves for a double seal. Fry: Heat the frying oil to 340°F (170°C). (Dip a wooden toothpick in—if bubbles form around it, the oil is ready.) Fry one panzerotto at a time for about 3 minutes per side, spooning hot oil over the top to ensure even cooking. Drain and serve: Once golden, remove and drain on paper towels. Serve immediately while hot and crispy.

## Stats

- **Views:** 11,363
- **Likes:** 254
- **Shares:** 13
- **Comments:** 6

## Tags

panzerotti, giallolovesitaly, italianstreetfood

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