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Fried Mozzarella Recipe

Name: Bud's at Silver Runs Fried Mozzarella Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz Low-moisture part-skim mozzarella block; 3 tbs All-purpose flour; 2 each Large eggs; 2 tbs Whole milk; 1 cup Panko breadcrumbs; 1 cup Fine dried Italian-style breadcrumbs; 1 tbs Grated Parmesan cheese; 1 tsp Garlic powder; 1 tsp Dried oregano; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 2 cups Neutral frying oil (vegetable or canola); 1 tbs Fresh parsley, finely chopped (optional, for garnish); 14 oz Canned crushed tomatoes; 1 tbs Extra-virgin olive oil; 0.25 each Yellow onion, finely minced; 2 each Garlic cloves, minced; 1 tsp Dried basil; 0.5 tsp Dried oregano; 0.5 tsp Sugar (optional, to balance acidity); 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 0.125 tsp Red pepper flakes (optional)

Inspired by Bud's at Silver Run

Time45m

Serves4

Served with marinara sauce

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Ingredients

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Fried mozzarella

12 oz Low-moisture part-skim mozzarella block

3 tbs 00 bread flour

2 each Large eggs

2 tbs Whole milk

1 cup Panko breadcrumbs

1 cup Fine dried Italian-style breadcrumbs

1 tbs Grated Parmesan cheese

1 tsp Watkins garlic powder

1 tsp Dried oregano

1 tsp Kosher salt

1 tsp Freshly ground black pepper

2 cups Neutral frying oil (vegetable or canola)

1 tbs Fresh parsley, finely chopped (optional, for garnish)

Marinara sauce

14 oz Canned crushed tomatoes

1 tbs Extra-virgin olive oil

1/4 each Yellow onion, finely minced

2 each Garlic cloves, minced

1 tsp Dried basil

1/2 tsp Dried oregano

1/2 tsp Sugar (optional, to balance acidity)

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

1/8 tsp Red pepper flakes (optional)

Method

Fried mozzarella

Prepare the cheese

Trim the mozzarella block into 12 sticks approximately 3 inches long by 3/4 inch thick. Pat them dry with paper towels to remove surface moisture — this helps prevent melting during frying. Place the cut sticks on a tray and refrigerate for 20–30 minutes to firm up.

Set up breading station

Put the 3 tbs flour in a shallow bowl and season with 1/4 tsp of the kosher salt and 1/4 tsp black pepper. In a second bowl whisk the 2 eggs with 2 tbs milk until homogeneous. In a third bowl combine the panko, fine breadcrumbs, grated Parmesan, garlic powder, 1 tsp dried oregano, remaining 3/4 tsp kosher salt, and remaining 3/4 tsp black pepper; mix thoroughly.

Triple-coat the mozzarella

Working one at a time: dredge a chilled mozzarella stick in the seasoned flour, shaking off excess. Dip it into the egg wash, letting excess drip back into the bowl. Press it into the breadcrumb mixture to coat completely, pressing breadcrumbs into the surface. For a sturdier crust repeat the egg wash and breadcrumb step once more (egg -> breadcrumbs). Place coated sticks on a parchment-lined tray and return to the refrigerator for at least 15 minutes (this chills the coating and helps prevent the cheese from leaking).

Heat the oil

Pour 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat oil over medium-high until it reaches 350°F (175°C) measured with a thermometer. If you don't have a thermometer, test by dropping a 1/2 teaspoon of breadcrumbs into the oil — it should sizzle and brown steadily within 20–30 seconds.

Fry in batches

Fry the coated mozzarella sticks in small batches (3–4 at a time) so the oil temperature stays near 350°F. Fry for 45–60 seconds per side until the crust is golden brown. Use a slotted spoon or spider to turn and remove the sticks. Do not overcook; long frying will cause the cheese to burst out. Transfer fried sticks to a wire rack set over a baking sheet or to paper towels to drain. If desired, keep warm in a 200°F (95°C) oven on the rack while you finish remaining batches.

Finish

When all sticks are fried, sprinkle with chopped fresh parsley (optional) and serve immediately with warm marinara sauce for dipping.

Marinara sauce

Warm the 1 tbs olive oil in a small saucepan over medium heat. Add the minced onion and sauté 3–4 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Add the crushed tomatoes, dried basil, 1/2 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp sugar (if using), and red pepper flakes (if using). Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, 10–12 minutes, stirring occasionally, until the sauce slightly thickens and flavors meld. Taste and adjust seasoning with additional salt or sugar if needed. Keep warm until ready to serve.