Fried Pepperoni Recipe

Fried Pepperoni

1. 1

   Prepare dredge

   Combine the all-purpose flour and cold water in a small bowl and whisk until smooth to make a thin slurry (this helps the egg mixture cling). In a second bowl, whisk together the egg and milk until blended.

2. 2

   Season breadcrumbs

   In a shallow dish, combine the dry breadcrumbs, garlic powder, salt, and black pepper. Stir in 1 tablespoon of the grated Romano cheese so the crumbs are evenly coated.

3. 3

   Coat pepperoni

   Pat the pepperoni slices dry with paper towels. Working in batches of 8 pieces, dip each slice first into the flour slurry, shaking off any excess, then into the egg mixture, and finally press each slice into the breadcrumb mixture so both sides are well coated. Place coated slices on a tray in a single layer.

4. 4

   Heat oil

   Pour about 1/2 to 1 cup of vegetable oil into a 10–12 inch skillet (enough to cover the pepperoni slices in a shallow fry) and heat over medium-high until the oil reaches 350°F (175°C) or a test piece sizzles immediately when added. If you don't have a thermometer, add one breadcrumb to test: it should brown in about 20–30 seconds.

5. 5

   Fry pepperoni

   Fry coated pepperoni in batches so they do not touch, about 45–60 seconds per side, until golden brown and crisp. Use tongs to flip once. Transfer fried pepperoni to a wire rack set over a baking sheet or paper towels to drain and blot any excess oil. While still hot, lightly sprinkle remaining 1 tablespoon Romano evenly over the pieces so it melts slightly into the crumbs.

6. 6

   Melt mozzarella

   Preheat the broiler on high. Arrange the fried pepperoni in a single layer on an ovenproof sheet or skillet. Evenly distribute the shredded mozzarella over the top of the fried pepperoni pieces. Place under the broiler 2–3 inches from heat for 30–60 seconds, watching closely, until the mozzarella melts and begins to bubble but does not burn.

7. 7

   Finish and serve

   Remove from oven and let cool 30 seconds. Sprinkle chopped fresh parsley over the top for color, if using. Serve immediately with marinara or pizza sauce on the side for dipping.