Mozzarella Bricks Recipe

Cut and dry

Trim any liquid from the mozzarella block and cut into uniform 'bricks' roughly 3/4 inch x 3/4 inch x 2 1/2 inches. Pat each piece very dry with paper towels. Place on a tray and chill in the freezer for 10–15 minutes to firm slightly (this helps prevent leakage during frying).

Setup breading stations

Arrange three shallow bowls or rimmed plates. In bowl 1 combine the flour and cornstarch (if using) and 1/2 tsp kosher salt. In bowl 2 whisk together the eggs and 2 tbsp water until smooth. In bowl 3 combine panko breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, 1/4 tsp kosher salt, and freshly ground black pepper; mix thoroughly.

Bread the bricks (double-coat for best results)

Working a few pieces at a time, dredge each chilled mozzarella brick in the flour mixture, shaking off excess. Dip fully into the egg wash, allowing excess to drip off. Press into the panko-Parmesan mixture to fully coat; press firmly so crumbs adhere. For a double coat: return coated piece to the egg wash briefly, then press again into the panko mixture for an extra-thick crust. Place on a parchment-lined tray and refrigerate 10 minutes to set the crust. Repeat until all pieces are breaded.

Heat oil

Pour vegetable oil into a deep skillet or heavy pot to a depth of about 1 to 1 1/2 inches (about 1.5–2 cups depending on pan). Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry the mozzarella bricks

Fry in small batches (3–5 pieces depending on pan size) so the oil temperature remains steady. Gently lower each breaded brick into the hot oil using tongs. Fry 1.5–2 minutes per side, turning once, until golden brown and crisp. Avoid overcooking; long times will cause excessive cheese leakage. Use a slotted spoon or spider to transfer bricks to a wire rack set over a baking sheet (not paper towels) to keep crust crisp. If any oil temperature drops, raise heat slightly and allow to return to 350°F between batches.

Finish and garnish

Immediately before serving, sprinkle chopped fresh parsley over the fried mozzarella bricks. Optionally, lightly salt while still hot to taste.

Sauté aromatics

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add the finely minced onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, dried basil, sugar (if using), salt, black pepper, and red pepper flakes. Stir to combine.

Simmer

Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning (salt, sugar, red pepper flakes) as needed. Remove from heat and keep warm until serving.

Blend (optional)

For a smoother sauce, use an immersion blender or transfer to a blender and pulse briefly to desired consistency. Return to the saucepan and keep warm.