Mozzarella Fritta Recipe

Prep the mozzarella

Drain buffalo mozzarella well and place on paper towels to remove excess moisture. Pat dry gently and refrigerate for 15–20 minutes to firm slightly (this makes breading easier).

Set up dredging stations

Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs with 2 tablespoons milk until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmigiano-Reggiano, dried oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper. If using semolina for extra crunch, mix it into the breadcrumb mixture.

Coat the mozzarella (double breading recommended)

Working with one ball at a time: roll a mozzarella ball in flour, shaking off excess; dip into the egg mixture, then press into the breadcrumb mixture to coat completely. For a thicker crust (recommended to prevent leaking), return the coated ball to the egg wash and then again into the breadcrumbs for a second coating. Place each finished ball on a tray and chill in the refrigerator for at least 20 minutes (or up to 1 hour) to set the crust.

Prepare tomato bed

While the coated mozzarella chills, combine chopped sun-dried tomatoes, 2 tablespoons extra-virgin olive oil, minced garlic, torn basil leaves, red pepper flakes, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Taste and adjust seasoning. Let sit at room temperature to allow flavors to meld.

If the sun-dried tomatoes seem dry, stir in an additional 1–2 teaspoons of the oil they were packed in or a little more olive oil to loosen. Keep at room temperature; the drained oil will also be used to dress the bed on the plate.

Heat oil

Pour vegetable oil into a deep pot or fryer so it reaches about 3–4 inches up the side (use enough oil to fully submerge the mozzarella). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread—slices should brown in about 45–60 seconds.

Fry the mozzarella

Working in small batches (2–3 at a time), gently lower chilled, breaded mozzarella balls into the hot oil using a slotted spoon or spider. Fry until golden brown and crisp, about 2–3 minutes, turning as needed for even color. Do not overfill the pot or crowd the balls. If the oil temperature drops, allow it to return to 350°F between batches.

Drain and rest

Remove fried mozzarella to a wire rack set over a baking sheet or onto paper towels briefly to remove excess oil. Let rest for 1–2 minutes (the interior will be very hot). Sprinkle lightly with flaky sea salt.

Assemble and serve

On each serving plate, spoon an even bed of the sun-dried tomato mixture (about 3–4 tablespoons). Place 2 breaded fried mozzarella balls on top of the tomato bed. Garnish with torn basil leaves and an extra drizzle (about 1 teaspoon) of good extra-virgin olive oil. Serve immediately so the crust remains crisp and the cheese inside is warm and slightly molten.

Optional: Serve with lemon wedges or a small bowl of marinara or balsamic reduction for dipping.