Cudduruni alla Siciliana

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 ripe tomatoes, diced 2 ripe tomatoes, diced
• 1 cup (120g) mozzarella cheese, shredded 1 cup (120g) mozzarella cheese, shredded
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• 1 clove garlic, minced 1 clove garlic, minced
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Make a well in the center and add the olive oil and warm water. Mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until doubled in size.
3. 3.
   In a separate bowl, combine the diced tomatoes, mozzarella cheese, basil, oregano, minced garlic, salt, and pepper. Mix well to combine.
4. 4.
   Punch down the risen dough and divide it into small portions. Roll each portion into a thin circle.
5. 5.
   Spoon a generous amount of the tomato and cheese mixture onto one half of each dough circle, leaving a small border around the edges.
6. 6.
   Fold the other half of the dough over the filling and press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch.
7. 7.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the Cudduruni in batches until golden brown on both sides. Remove from the oil and drain on a paper towel-lined plate.
8. 8.
   Serve the Cudduruni warm and enjoy the delicious flavors of Sicily!

Treat your ingredients with care...

• Tomatoes — Use ripe and juicy tomatoes for the filling to enhance the flavor. Remove the seeds before dicing to prevent excess moisture.
• Mozzarella cheese — Opt for fresh mozzarella cheese for a creamy and melty filling. Shred it just before using for the best texture.
• Basil and oregano — Use fresh herbs for a vibrant and aromatic taste. If fresh herbs are not available, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a twist, you can add some sliced black olives or capers to the filling for an extra burst of flavor.
• Make sure the oil is hot enough before frying the Cudduruni to achieve a crispy texture.
• Serve the Cudduruni with a side of marinara sauce or a fresh green salad for a complete meal.
• If you prefer a lighter version, you can bake the Cudduruni in a preheated oven at 200°C (400°F) for about 15-20 minutes until golden brown.
• Leftover Cudduruni can be reheated in a toaster oven or oven to regain their crispiness.

Serving advice

Serve the Cudduruni warm as a delightful appetizer or as a main course accompanied by a fresh salad. They are best enjoyed fresh out of the fryer when the dough is still crispy and the cheese is gooey.

Presentation advice

Arrange the Cudduruni on a platter, garnished with fresh basil leaves for a pop of color. You can also sprinkle some grated Parmesan cheese on top for an extra touch of indulgence.