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Sicilian Calzoni Fritti (fried Calzoni)

Sicilian Calzoni Fritti (fried Calzoni)

solo-dolce
The legendary Sicilian Calzoni Fritti are delicacies from Palermo and surrounding rotisserie, so much so that they compete for the podium with arancina/o.
5 from 4 votes
Prep Time 15 mins
Cook Time 15 mins
Additional Time 1 hr 30 mins
Total Time 2 hrs
Course Sicilian Street Food
Cuisine Italian
Servings 4

Ingredients
  

  • 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

Stuffing

  • 200 g mozzarella 7 oz
  • 300 g ham prosciutto cotto (0.66 pound)

Instructions
 

  • 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.
    Sicilian Calzoni Fritti (fried Calzoni)
  • At this point divide the dough, form balls of about 65g (2.3 oz) each.
    Sicilian Calzoni Fritti (fried Calzoni)
  • 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.
    Sicilian Calzoni Fritti (fried Calzoni)
  • Remove excess oil by transferring them onto absorbent paper.
  • Eat them hot.

Notes

ENJOY!
Keyword sicilian calzoni
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