Fried Mozzarella Curds Recipe

Prep coating stations

Place flour in a shallow bowl. In a second bowl, whisk the eggs with 2 tablespoons milk until smooth. In a third shallow bowl, combine panko, 1/2 cup grated Parmesan, Italian seasoning, garlic powder, 3/4 tsp kosher salt and 1/2 tsp black pepper. Set up as flour -> egg wash -> panko mixture for dredging.

Coat the curds

Working in small batches (about 1/4 cup curds per batch), dredge each curd first in flour, shaking off excess; then dunk into the egg wash; then press into the panko-Parmesan mixture to thoroughly coat. For an extra-crispy and more secure crust, place coated curds on a baking sheet and chill in the refrigerator for 15–20 minutes to set the coating.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Heat to 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry curds

Fry the chilled, coated cheese curds in small batches so oil temperature stays steady. Cook 1 to 1 1/2 minutes per batch, turning as needed, until golden brown and crispy. Do not overcrowd. Use a slotted spoon to transfer curds to a paper towel-lined tray to drain. Lightly season with a pinch of salt while hot.

Cook aromatics

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the finely diced onion and cook until softened and translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Simmer sauce

Stir in crushed tomatoes, tomato paste, sugar, dried basil, dried oregano, red pepper flakes, salt and black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to thicken and marry flavors, stirring occasionally. Taste and adjust salt or sugar as needed. Keep warm until serving.

Cook garlic and deglaze

In a small skillet over medium heat melt 2 tablespoons butter. Add 1 minced garlic clove and cook 30 seconds until fragrant. Carefully add 1/4 cup vodka to deglaze (stand back as it may flame) and simmer for 1–2 minutes to reduce alcohol and intensity.

Finish sauce

Lower heat to medium-low and stir in 1/2 cup heavy cream. Simmer gently for 2–3 minutes until slightly thickened. Whisk in 1/4 cup grated Parmesan until melted and smooth. Add crushed red pepper flakes, 1/4 tsp salt, 1/4 tsp black pepper and chopped parsley; simmer another 30 seconds. Keep warm; if sauce gets too thick, thin with a tablespoon of cream or water.

Arrange the fried mozzarella curds on a serving plate or basket lined with fresh paper towel. Serve with small bowls of warm marinara and drunken sauce for dipping. Garnish the curds with the reserved chopped parsley and an optional sprinkle of extra grated Parmesan. Serve immediately so curds remain hot and gooey inside.