Fried Mozzarella Recipe

Prepare the mozzarella

Slice the fresh mozzarella into 12 equal pieces about 1/2-inch thick (for 1 lb mozzarella). Pat each slice dry on both sides with paper towels to remove excess moisture — this helps prevent splattering and improves adhesion of the coating.

Set up dredging stations

Place the flour in a shallow bowl and season with 1/2 tsp of the salt and 1/4 tsp of the pepper. In a second shallow bowl, whisk the 2 eggs with 1/4 cup milk until smooth. In a third shallow bowl, combine the breadcrumbs with 1/4 cup grated Parmesan and the remaining 1/2 tsp salt and 1/4 tsp pepper. Mix well.

Double-coat the mozzarella

Working with one piece at a time: lightly toss the slice in seasoned flour, shaking off excess; dip into the egg-milk mixture, letting excess drip off; press into the breadcrumb-Parmesan mixture to thoroughly coat both sides. For a sturdier crust, repeat the egg and breadcrumb steps once more (egg -> crumbs) to create a double coating. Place coated slices on a baking sheet and refrigerate for at least 15 minutes (this helps set the coating).

Heat the oil

Pour 4 cups neutral oil into a heavy-bottomed pot or deep skillet to about 1.5 to 2 inches deep. Heat over medium-high until the oil reaches 350°F (175°C). If you do not have a thermometer, test by dropping a small piece of bread — it should brown in about 60 seconds.

Fry the mozzarella

Fry the coated mozzarella pieces in batches (do not overcrowd) for 1.5 to 2 minutes per side, or until golden brown and crisp. Use a slotted spoon or spider to turn and remove them. Transfer fried pieces to a wire rack set over a baking sheet lined with paper towels to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Prepare the arugula and marinara

While the oil warms or during chilling time, toss the arugula with 1 tablespoon extra-virgin olive oil, 1/4 tsp salt, a light squeeze of lemon (about 1 tsp juice) and a pinch of red pepper flakes if using. Warm the marinara gently in a small saucepan or microwave until hot but not boiling.

Plate and finish

Place a small pool (about 2-3 tablespoons) of warm marinara on each serving plate or on a communal platter. Arrange 3 fried mozzarella slices per serving on top of the marinara. Top with a small handful of dressed arugula. Grate or sprinkle remaining 1/4 cup Parmesan over the top and finish with a light grate of lemon zest from the whole lemon (reserve the juice used earlier). Serve immediately while the cheese is hot and the crust is crisp.

Serving suggestion and safety note

Warn guests that the interior will be very hot. Offer extra marinara and lemon wedges alongside. Leftovers (not recommended reheating in microwave — re-crisp in a 400°F oven for 6–8 minutes) can be refrigerated up to 24 hours.