Marina Mozzarella Recipe

Sweat aromatics

Heat a medium saucepan over medium heat. Add 2 tbsp extra-virgin olive oil. When warm, add the finely diced onion and a pinch of salt; cook, stirring occasionally, until the onion is translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, careful not to brown.

Build sauce

Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor. Pour in the 28 oz crushed tomatoes, scraping any browned bits from the pan. Add 1 tsp dried oregano, 0.25 tsp red pepper flakes (if using), 0.5 tsp sugar (if using), and 1 tsp salt. Bring to a gentle simmer over medium-low heat.

Simmer & finish

Reduce heat to low and simmer, uncovered, 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or sugar. Stir in the torn fresh basil leaves just before removing from heat. Keep warm while preparing mozzarella; reheat gently if it cools.

Prepare cheese

Cut the 16 oz block of fresh mozzarella into 12–16 pieces: for wedges or 3/4–1 inch thick slices (about 12 pieces). Pat each piece dry with paper towels to remove surface moisture — this helps the coating adhere and prevents excess splatter.

Set up breading station

Place 1 cup flour in a shallow dish and season with 1/2 tsp of the salt and 1/4 tsp pepper. In a second shallow bowl, whisk together 2 large eggs and 2 tbsp milk until homogenous. In a third shallow bowl, combine 1 cup fine breadcrumbs, 1 cup panko, 1 tbsp grated Parmesan, 1 tsp dried Italian seasoning, and the remaining 1/2 tsp salt and 1/4 tsp pepper. Press the panko mixture together lightly with your fingers so it clumps — that helps it adhere.

Coat the cheese

Working one piece at a time: dredge a mozzarella piece in the seasoned flour, shaking off excess; dip into the egg wash, letting excess drip; then press firmly into the panko mixture to form a good coating. For an extra-secure crust, repeat the egg and panko step for a double coating. Place coated pieces on a sheet pan or plate and refrigerate uncovered for 15–20 minutes — this chills the exterior and reduces melting during frying.

Heat oil

Pour 1½–2 cups neutral oil into a heavy skillet (cast iron or stainless) to a depth of about 1/2–3/4 inch. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown within 30–45 seconds.

Fry

Working in batches (do not overcrowd), carefully add coated mozzarella pieces to the hot oil. Fry 1½–2 minutes per side, turning once, until golden brown and crisp. Keep the heat steady so crust browns quickly — the chilled pieces and double coating help retain shape and reduce cheese leakage. Use a slotted spoon or spatula to transfer fried mozzarella to a wire rack set over a sheet pan lined with paper towels to drain.

Finish

If oil temperature drops, allow to return to 325–350°F between batches. Keep the finished pieces warm in a low oven (200°F / 95°C) on the rack for up to 10–15 minutes while frying remaining pieces.

Spoon warm marinara sauce onto a serving plate or shallow bowl to make a pool. Arrange the panko-crusted mozzarella pieces on top. Sprinkle 2 tbsp grated Parmesan and tear the remaining fresh basil leaves over the top. Serve immediately with lemon wedges on the side if desired. Recommend serving for 4 people as an appetizer.