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Calzoni Fritti
Ingredients
– 500g (4 cups) 00 flour
– 7g (2¼ tsp) dry active yeast
– 8g (1½ tsp) sugar
– 60g (2 oz) lard, room temperature
– 10g (2 tsp) salt
– 200g (7 oz) low-moisture mozzarella, diced
– 150g (5 oz) leg ham, chopped
– 10 large basil leaves
– oil for frying (olive oil recommended)
Method
1. Start by adding 300ml (10 fl oz) of warm water to the bowl of a stand mixer along with the sugar and yeast. Mix for 2-3 minutes until the yeast dissolves. If you don’t have a stand mixer, you can do this in a large bowl with a spoon.
2. Next, add the flour and mix on low speed until all the flour is absorbed and the dough comes together. This will take 3-4 minutes in a mixer or 5-6 minutes by hand.
3. Add the room temperature lard and continue mixing on low. After 1 minute, add the salt, and continue mixing until the lard is completely absorbed into the dough.
4. Remove the dough from the mixer and form it into a tight ball. Grease a bowl with olive oil, place the dough in it, cover with a tea towel, and set aside to rise for 1 hour, or until doubled in size.
5. Once the dough has risen, remove it from the bowl and divide it into 4 equal pieces. Flatten each piece into a circle.
6. Place some of the mozzarella, ham, and basil on the bottom half of each circle. Fold the top half over and crimp the edges tightly to seal.
7. Preheat oil in a deep pan to roughly 160°C (320°F). Carefully lower each calzone into the oil, one at a time, and fry for 3-4 minutes on each side, or until they are a deep golden colour. I recommend olive oil for frying (not EVO) as it gives a great flavour, but you can use any frying oil you prefer.
8. Remove the calzoni from the oil and place them on a wire rack to drain. Let them cool for 5 minutes before serving.
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