The Chef

Restaurants

Meals

Drinks

Restaurants›Connecticut Food and Beverage Trucks LLC›Fried Mozzarella Recipe

Fried Mozzarella Recipe

Name: Connecticut Food and Beverage Trucks LLCs Fried Mozzarella Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 16 oz whole milk mozzarella block; 1 cup all-purpose flour; 3 each large eggs; 2 tbsp milk (for egg wash); 2 cups fine dry bread crumbs (panko or Italian style); 1 tbs grated Parmesan cheese; 1 tsp dried Italian seasoning; 1 tsp kosher salt (for coating); 1 tsp freshly ground black pepper; 4 cups neutral oil with high smoke point (vegetable, canola, or peanut); 2 tbsp olive oil; 1 each yellow onion, finely chopped; 3 cloves garlic cloves, minced; 1 can crushed tomatoes (canned, 28 oz); 1 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp sugar (optional, to balance acidity); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 tsp red pepper flakes (optional); 2 tbsp fresh basil leaves, chopped (optional); 4 leaves fresh basil leaves (garnish); 2 tbs grated Parmesan (for finishing)

Inspired by Connecticut Food and Beverage Trucks LLC

Time1h 15m

Serves4

A Classic, Fried Mozzarella with Marinara Sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Mozzarella & Coating

16 oz whole milk mozzarella block

1 cup 00 bread flour

3 each Large eggs

2 tbsp milk (for egg wash)

2 cups fine dry bread crumbs (panko or Italian style)

1 tbs Grated Parmesan cheese

1 tsp dried Italian seasoning

1 tsp kosher salt (for coating)

1 tsp freshly ground black pepper

Frying Oil

4 cups neutral oil with high smoke point (vegetable, canola, or peanut)

Marinara Sauce

2 tbsp olive oil

1 each yellow onion, finely chopped

3 cloves Garlic cloves, minced

1 can crushed tomatoes (canned, 28 oz)

1 tbsp tomato paste

1 tsp Dried oregano

1 tsp dried basil

1 tsp sugar (optional, to balance acidity)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

2 tbsp fresh basil leaves, chopped (optional)

Finishing & Serving

4 leaves fresh basil leaves (garnish)

2 tbs grated Parmesan (for finishing)

Method

Prep Mozzarella & Coating

Cut the cheese

Remove mozzarella from packaging and pat dry with paper towels. Slice the 16 oz block into 12 equal sticks or 1/2-inch thick rectangles (about 12 pieces). Pat each piece dry to remove surface moisture; excess moisture prevents coating adhesion and causes oil splatter.

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl, whisk together the 3 eggs and 2 tbsp milk until homogeneous. In a third shallow bowl, combine the 2 cups breadcrumbs, 1 tbsp grated Parmesan, 1 tsp dried Italian seasoning, 1 tsp kosher salt, and 1 tsp black pepper; stir to combine. For extra-crisp double coating (recommended), set an extra bowl of breadcrumbs beside the first.

Coat the cheese

Working in batches to avoid moisture build-up: dredge each mozzarella piece in flour, shaking off excess; dip into the egg wash, allowing excess to drip back into the bowl; then press into the breadcrumb mixture to fully coat. For a double coat: return coated pieces to the egg wash briefly and then into breadcrumbs again for a thicker crust. Place coated pieces on a parchment-lined tray and freeze uncovered for 30–45 minutes (this helps prevent the mozzarella from melting too quickly during frying).

Make Marinara Sauce

While the coated mozzarella chills, warm 2 tbsp olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Stir in the 28 oz crushed tomatoes and 1 tbsp tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar (optional), 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Bring to a gentle simmer, reduce heat to low, and simmer, uncovered, 15–20 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning. Stir in 2 tbsp chopped fresh basil off heat. Keep warm over very low heat or reheat just before serving.

Fry Mozzarella

Heat the oil

Pour 3–4 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 1.5–2 inches. Attach a deep-fry or instant-read thermometer and heat to 350°F (175°C). Maintain temperature between 340–360°F during frying.

Fry in batches

Working in small batches (4–6 pieces depending on pot size), gently lower chilled, coated mozzarella pieces into the hot oil using a slotted spoon or spider. Fry until golden brown and crisp, about 1.5–2 minutes per side. Turn once for even browning. Avoid overcrowding to keep oil temperature steady.

Drain and rest

Using a slotted spoon, transfer fried mozzarella to a wire rack set over a baking sheet or to paper towels to drain. Let rest 1–2 minutes to firm up; the cheese will still be hot inside. If serving multiple batches, keep cooked pieces in a 200°F (95°C) oven on a rack to stay warm and crisp for up to 15–20 minutes—avoid longer holds to prevent over-melting and sogginess.

Serve

Spoon warm marinara sauce into a shallow serving bowl or platter. Arrange the fried mozzarella alongside or on top of the sauce. Sprinkle with 2 tbsp grated Parmesan and garnish with fresh basil leaves. Serve immediately while the crust is crisp and the cheese is gooey inside. Provide extra marinara for dipping.