Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
These irresistible fried pasta pockets — inspired by the Neapolitan pizza fritta — are pillowy, yeasted dough parcels filled with melted mozzarella, vibrant tomato sauce, and savory prosciutto, then deep-fried until gloriously blistered and golden. The dough puffs up dramatically in the hot oil, creating airy, crisp pockets with a soft, yielding interior. Each bite delivers a satisfying combination of stretchy cheese, rich tomato, and salty cured ham wrapped in the lightest possible crust. They are messy, spectacular, and utterly magnificent.
Prep
25 min
Cook
20 min
Total
45 min
Servings
4 srv
Difficulty
Medium
Calories
430 kcal
For 4 serving(s)
Per serving
Dissolve yeast in the warm water with the olive oil. Mix in the flour and salt to form a soft, smooth dough.
Knead for 8 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled.
Divide the dough into 8 equal portions. Roll each into a thin oval about 3 mm thick.
Place a spoonful of tomato sauce, a slice of mozzarella, and a piece of prosciutto on one half of each oval.
Fold the dough over the filling and press the edges firmly together to seal. Crimp with a fork for extra security.
Heat vegetable oil to 175°C (345°F) in a deep pan. Fry the pockets in batches for 3-4 minutes, turning, until puffed and golden on both sides.
Drain on paper towels and serve immediately while hot.
Sign in to rate this recipe.