The legendary Sicilian Calzoni Fritti are delicacies from Palermo and surrounding rotisserie, so much so that they compete for the podium with arancina/o.
You can eat them at any time of the day or night, including breakfast! Inside they are stuffed with ham and mozzarella, with a soft outer layer of golden and soft fried dough.
The process involves a long leavening however I used instant yeast and they came out amazing as well.
Every year in September at the “A. Aniante” Municipal Park in Viagrande, near Catania, the Sicilian fried food festival is celebrated, “la sagra del fritto“.
There will be stalls with many local delicacies: to represent the fried food par excellence there will be arancina /o, iris, raviole, honey crepes, paranza fish, meatballs, vegetables in batter, pistachio desserts, cannoli, fried calzoni, then also a stand that represents the fried foods of Palermo, or Palermo’s street food, and much more. A list, just by scrolling it, already makes your mouth water.
The festival will last three days and, in addition to fried food and street food stands, numerous other events will be scheduled: music, entertainment, shows, and dance, don’t miss this event.
Sicilian Calzoni Fritti (fried Calzoni)
- 500 g flour 4 cups
- 60 g softened butter 1/4 cup
- 300 g warm milk 1 cup + 3.5 tablespoons
- 30 g sugar 1/8 cup
- 15 g salt 2.50 tsp
- 7 g yeast 2 tsp
- oil for frying
- 200 g mozzarella 7 oz
- 300 g ham prosciutto cotto (0.66 pound)
- Put the flour with the butter in a planetary mixer and work them with the flat beater or k.
- Meanwhile, dissolve the yeast and sugar in 100 g of warm milk.
- Add the latter to the flour while continuing to knead.
- Add the rest of the milk, and finally the salt while continuing to knead.
- After 3 minutes, change the flat beater with the hooked one and knead the dough for at least 8 minutes, until it becomes smooth and soft.
- Transfer the dough to a pastry board and form a ball.
- Put it in a large bowl and cover it with cling film.
- Let it rest until it rises double.
- At this point divide the dough, form balls of about 65g (2.3 oz) each.
- Arrange them on a baking tray, cover them, and let them rise for another hour.
- As soon as they rise, flatten them with a rolling pin and on one half put a piece of mozzarella and a slice of ham.
- Close them in with the other half, forming a half-moon, being careful to seal the edges well.
- Fry in an abundance of oil and stop when they reach a golden brown on both sides.
- Remove excess oil by transferring them onto absorbent paper.
- Eat them hot.