Fried Mozzarella Recipe

Prepare cheese

Slice the 1 lb block of low-moisture mozzarella into 12–16 sticks or 3/4-inch thick rounds. Pat pieces dry with paper towels to remove excess moisture; this helps prevent soggy breading and reduces oil splatter.

Set up breading station

Place the 1 cup flour in a shallow bowl and season with 1/2 tsp garlic powder, 1/4 tsp dried oregano, and a pinch (about 1/4 tsp) of the salt and pepper. In a second shallow bowl, whisk together 3 large eggs and 2 tablespoons whole milk until uniform. In a third shallow bowl, combine 1 1/2 cups breadcrumbs, 1/4 cup grated Pecorino Romano, 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper; mix well.

Double-coat (recommended)

Dredge each mozzarella piece in the seasoned flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture to coat thoroughly. For a sturdier crust that reduces cheese leak, repeat: dip coated piece briefly back into egg wash and re-coat with breadcrumbs. Place breaded pieces on a sheet pan lined with parchment and freeze for 20–30 minutes (this significantly reduces melting and leakage during frying).

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or sauté pan to come about 1/4–1/2 inch deep (alternatively use a deep-fryer at 350°F / 175°C). Heat over medium-high until oil temperature reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in. Maintain heat so oil stays between 325–350°F while frying.

Fry mozzarella

Working in batches (do not overcrowd), carefully add frozen breaded mozzarella pieces to the hot oil. Fry 1–2 minutes per side until golden brown and crisp. Use tongs to turn gently. If using shallower oil, monitor so bottoms do not over-brown — adjust heat as needed. Transfer fried pieces to a wire rack set over a baking sheet or paper towels to drain for 1–2 minutes.

Finish and serve

While still hot, sprinkle the fried mozzarella evenly with 1/4 cup grated Romano cheese. Garnish with 1 tablespoon chopped fresh parsley, if using. Serve immediately alongside warm marinara sauce for dipping.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1/4 cup finely diced onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant (don't let it brown).

Stir in 14 oz crushed tomatoes and 1 tablespoon tomato paste. Add 1/2 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/4 teaspoon sugar (optional), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring to a gentle simmer, then reduce heat to low and cook 10–12 minutes, stirring occasionally, until slightly thickened and flavors meld.

Taste and adjust seasoning: add a pinch more salt or a tiny pinch of sugar if the tomatoes taste too acidic. Keep warm until ready to serve alongside the fried mozzarella.