Fried Mozzarella Recipe

Prepare cheese

Trim the mozzarella block into 12 equal sticks or 12 1/2-inch-thick rectangles (about 3 x 1.5 inches each). Pat dry thoroughly with paper towels. Place on a baking sheet and freeze for 20–30 minutes — this helps prevent melting during frying.

Set up dredging stations

Place the flour in a shallow bowl and season with 1/2 teaspoon of the Kosher salt and 1/2 teaspoon black pepper. In a second bowl, whisk the eggs with 2 tablespoons milk until smooth. In a third bowl, combine panko, grated Parmesan, Italian seasoning, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper; mix thoroughly.

Coat the mozzarella

Working with chilled cheese, dredge each piece first in seasoned flour (shake off excess), then dip into the egg wash, letting excess drip back into the bowl. Press the piece into the panko mixture, coating all sides and pressing the crumbs firmly so they adhere. For extra insurance against leaks, repeat the egg wash and panko step to create a double coating. Place coated pieces on a wire rack set over a baking sheet and return to the freezer for at least 10 minutes while you heat the oil.

Cook aromatics

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt, and cook until translucent, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds, careful not to brown.

Simmer sauce

Stir in the tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, sugar, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and let simmer uncovered for 15–20 minutes to thicken and develop flavor. Stir in chopped fresh basil at the end. Taste and adjust seasoning.

Heat oil

Pour 3–4 cups neutral oil into a heavy-bottomed skillet or saucepan to a depth of about 1–1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, a breadcrumb should sizzle and brown within 30–40 seconds.

Fry in batches

Working in small batches (3–4 pieces at a time depending on pan size), carefully lower the chilled, coated mozzarella into hot oil. Fry until golden brown on all sides, about 60–90 seconds total, turning gently with tongs or a slotted spoon. Do not overcrowd the pan or the oil temperature will drop and coatings will absorb oil.

Drain and keep warm

Remove fried mozzarella to a paper towel-lined plate or wire rack to drain. If making multiple batches, keep finished pieces warm in a 200°F (95°C) oven on a sheet pan while you finish frying the rest. Frying should be quick to prevent cheese from bursting out; the double coating and chilled cheese minimize leaks.

Spoon warm marinara into a shallow serving bowl or spread on a serving platter. Arrange fried mozzarella pieces on top. Sprinkle with additional grated Parmesan and garnish with fresh basil leaves. Serve immediately while hot with extra marinara for dipping.