VEGAN PUTTANESCA PANZAROTTIS RECIPE - (4.9/5)
Provided by garciamoss
Number Of Ingredients 16
Steps:
- Prepare the sauce by squeezing each peeled tomato over a bowl to remove the juice and seeds. Keep the tomato flesh in another bowl. Roughly chop the tomato flesh. To the tomato flesh, add the parsley, basil, oregano, pepper, salt, red pepper flakes and garlic powder. Mix well and set aside. Dust a clean surface with flour. Roll out the dough to 1/8 inch thick. Using a cookie cutter (3" or 5" depending how big you want the panzarotti), cut circles out of the dough. Take the leftover dough and roll it out again to make more circles. On one half of each circle, place 1 Tbs. of mozzarella shreds, 1 Tbs. tomato sauce, ¼ tsp. capers, ¼ tsp. olives and some spinach. Sprinkle on a bit of grated parmesan. Fold the circle over and seal the edges closed. Use fork tines to completely seal the edges. In a heavy pot, heat 6 inches of oil to 350 degrees. Deep-fry the panzarotti in batches of 3 or 4 until golden and crispy, about 4 minutes. Place them on a paper towel lined plate and then move to a cooling rack. If you are not planning to eat them right away, keep them on a baking sheet in a 200 degree oven so they stay crisp. Serve with tomato sauce for dipping, if desired. Enjoy!
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Celeste Goodson
[email protected]These panzarottis were amazing! The filling was flavorful and the dough was crispy and golden brown. I will definitely be making these again.
angelia boykin
[email protected]I made these panzarottis for dinner last night and they were a hit! The filling was flavorful and the dough was crispy and golden brown. I will definitely be making these again.
TRAY SIERRA
[email protected]These panzarottis were delicious! The filling was flavorful and the dough was crispy and golden brown. I will definitely be making these again.
Chuchu Samuel
[email protected]I love that this recipe is vegan, but still has all the flavor of a traditional puttanesca. The filling is savory and tangy, and the dough is crispy and golden brown. I will definitely be making these again.
Natalie Wood
[email protected]These panzarottis were a bit more work than I expected, but they were worth it! The flavor is incredible and the dough is perfectly cooked. I will definitely be making these again for special occasions.
Md Maruf Ahmed
[email protected]I'm not a vegan, but these panzarottis were still delicious! The filling is hearty and flavorful, and the dough is crispy and golden brown. I would definitely make these again.
Syed Baidar
[email protected]Just made these panzarottis and they are amazing! The filling is so flavorful and the dough is perfectly crispy. I will definitely be making these again.
Hiba Zou3bi
[email protected]I made these panzarottis for a party and they were a huge success. Everyone loved them! I highly recommend this recipe.
danny dan
[email protected]These panzarottis were a hit with my family! Even my picky kids loved them. I will definitely be making these again soon.
Vishan Magar
[email protected]This recipe was easy to follow and the panzarottis turned out great! I used a store-bought pizza dough to save time, and they still came out delicious.
Susan Simpson
[email protected]I love the combination of flavors in this dish. The olives, capers, and tomatoes are a perfect match, and the vegan cheese adds a nice gooeyness. 10/10!
eslam_ adel
[email protected]This vegan puttanesca panzarotti recipe is a winner! The filling is flavorful and savory, and the dough is crispy and golden brown. I will definitely be making this again.