Vegan Panzerotti With Vegetable Filling – DrNewMed Healthy Recipes for Healthy Eating

Depending on the location, different fillings are used in panzerotti. With ricotta, ham, sweetened chickpeas, jam, or rolled in sugar and cinnamon, they are available in both sweet and savoury varieties. The version with mozzarella and tomato is available at the bistro. Without using any cheese alternative, we just looked around the kitchen and created our own filling with artichokes, peppers, and tomatoes

Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup warm water
2 tablespoons olive oil

For the Vegetable Filling

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced mixed vegetables (such as bell peppers, zucchini, carrots)
1 cup chopped mushrooms
1 teaspoon dried Italian herbs
Salt and pepper to taste

For Frying

Vegetable oil for frying

Instructions

In a large mixing bowl, combine the flour, baking powder, and salt. Gradually add the warm water and olive oil. Mix until a dough forms.
Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
In the meantime, prepare the vegetable filling. Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent and fragrant.
Add the diced vegetables and mushrooms to the skillet. Cook until the vegetables are tender. Season with dried Italian herbs, salt, and pepper. Remove from heat and let the filling cool.
Divide the dough into small balls, about the size of a golf ball. Roll out each ball into a circle, about 4-5 inches in diameter.
Place a spoonful of the vegetable filling in the center of each dough circle. Fold the dough over the filling and press the edges to seal, forming a half-moon shape.
Heat vegetable oil in a deep fryer or large pot to about 350°F (175°C).
Carefully place the filled panzerotti in the hot oil and fry until golden brown, about 3-4 minutes per side. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining filled panzerotti.
Serve the vegan panzerotti warm as an appetizer or snack.