Fried Mozzarella Recipe

Prepare the cheese

Trim the mozzarella log and slice into sticks about 1/2 inch thick by 3 inches long (or cut into 12 equal pieces). Pat each piece thoroughly dry with paper towels — removing moisture is essential to prevent splattering and to help the coating adhere.

Set up breading stations

Place the flour in a shallow bowl and stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, dried Italian seasoning, and cornstarch (if using). Mix thoroughly.

Bread the mozzarella

Working with one piece at a time: dredge a mozzarella stick in flour, shaking off excess; dip into the egg wash, letting excess drip back to the bowl; then press firmly into the breadcrumb mixture to fully coat. For a sturdier coating and to reduce cheese leakage, repeat the egg dip and breadcrumb press once more so each stick has a double coating. Place finished pieces on a sheet pan lined with parchment and freeze for at least 30 minutes (or up to 2 hours) — this step helps the coating set and prevents cheese from bursting out during frying.

Heat the oil

Pour oil into a heavy-bottomed skillet or Dutch oven to reach about 1 inch depth (approximately 1.5–2 cups depending on your pan). Heat over medium-high heat until it reaches 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 20–30 seconds.

Fry the mozzarella

Fry the frozen, breaded mozzarella sticks in batches of 3–4 so they have space and the oil temperature stays consistent. Carefully lower each piece into the oil using tongs. Fry for about 1 to 1 1/2 minutes per side, turning once with tongs, until the coating is golden brown. Total fry time should be approximately 2–3 minutes. Do not overcrowd the pan and avoid frying too long — overcooking will cause the cheese to leak.

Drain and finish

Using a slotted spoon or tongs, transfer fried mozzarella to a wire rack set over a sheet pan or to paper towels to drain. Immediately season lightly with a pinch of salt if desired. Let rest 1–2 minutes so the cheese firms slightly before serving.

Rewarm the marinara sauce. Arrange fried mozzarella on a platter, garnish with torn basil leaves and lemon wedges if using. Serve hot with the warm marinara for dipping. Note: mozzarella is very hot just after frying; warn diners to let it cool slightly before biting.