Mortadella Frita Recipe

Place chopped dried figs and 120 ml water in a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low and cook, stirring occasionally, until figs soften, about 10 minutes.

Add sugar, red wine vinegar, chipotle (or chipotle powder), lemon juice, and olive oil. Stir to combine and continue to simmer gently, mashing figs with the back of a spoon, for 8–10 minutes until mixture thickens to jam-like consistency.

Taste and adjust seasoning with coarse salt and more vinegar or sugar if needed. Remove from heat and let cool slightly. For a smoother jam, pulse briefly in a blender or food processor (optional). Keep warm or refrigerate until ready to use; rewarm gently before serving if chilled.

Set up a breading station with three shallow bowls: bowl 1 – flour mixed with 1/2 tsp salt and 1/2 tsp pepper; bowl 2 – whisk together eggs and milk until homogenous; bowl 3 – panko breadcrumbs mixed with cornmeal (if using) and remaining 1/2 tsp salt and 1/2 tsp pepper.

Pat mortadella slices dry with paper towel. Working in batches, dredge each slice first in flour, shaking off excess, then dip in the egg mixture, letting excess drip off, and finally press into the panko mixture to coat thoroughly. Place coated slices on a wire rack while you heat the oil.

Pour oil into a wide, heavy skillet or sauté pan to a depth of about 1/3 inch (approximately 5–8 mm). Heat over medium-high until oil reaches 170–180°C (340–355°F) or until a small breadcrumb sizzles immediately but does not burn.

Fry mortadella slices in batches so they don’t touch. Cook 1–1.5 minutes per side, until golden brown and crisp. Because mortadella is thin and already cooked, the goal is to crisp the coating without overcooking the meat. Use tongs to flip gently.

Transfer fried slices to a paper towel–lined tray or wire rack to drain. Lightly season with a pinch of salt immediately after frying.

Optional alternative: If you prefer less oil absorption, shallow-fry for less time and finish in a 200°C (400°F) oven for 3–4 minutes to crisp through.

Preheat oven to low broil (optional) if you want melted provolone on top. Arrange 6 fried mortadella slices on an ovenproof tray or serving platter.

Top each of those 6 slices with a provolone slice. If melting cheese, place under the broiler for 30–60 seconds until the provolone just softens and starts to melt — watch carefully to avoid burning. Alternatively, place a slice of provolone directly on hot fried mortadella to let residual heat soften it without broiling.

Spoon about 1 tablespoon of warm spicy fig jam onto each of the remaining 6 fried mortadella slices (if serving 12 total, half with cheese, half with jam) or place jam atop the provolone-topped slices for a combined bite. Garnish with chopped parsley and serve with lemon wedges on the side if desired.

Serve immediately while hot and crisp. Recommend serving as an appetizer or sandwich topper alongside crusty bread or pickles.