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Crispy Hot Honey Mozzarella Recipe

Name: Mama Stortini's Restaurant & Bars Crispy Hot Honey Mozzarella Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb whole-milk mozzarella block; 1 cup all-purpose flour; 0.5 cup fine cornmeal; 0.25 cup grated Parmesan cheese (for coating); 3 each large eggs; 3 tbsp milk (for egg wash); 2 cups panko breadcrumbs; 1 tsp garlic powder; 1 tsp salt (for coating); 0.5 tsp black pepper; 3 cups neutral oil for frying (vegetable/peanut); 2 tbsp grated Parmesan (to finish); 1 tbsp fresh parsley, finely chopped (optional garnish); 0.5 cup honey; 1 tsp red pepper flakes; 1 tsp fresh lemon juice; 1 to taste pinch of salt; 2 tbsp extra-virgin olive oil; 0.5 each yellow onion, finely diced; 3 cloves garlic, minced; 0.5 tsp crushed red pepper flakes; 28 oz canned crushed tomatoes; 1 tbsp tomato paste; 1 tsp dried oregano; 0.5 tsp dried basil; 0.5 tsp sugar (optional, to cut acidity); 1 tsp salt; 0.25 tsp freshly ground black pepper; 4 each fresh basil leaves (optional, for finish)

Inspired by Mama Stortini's Restaurant & Bar

Time1h 15m

Serves4

golden-fried mozzarella finished with parmesan and a touch of hot honey, served with mama's spicy marinara for dipping

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Ingredients

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Fried Mozzarella

1 lb whole-milk mozzarella block

1 cup 00 bread flour

1/2 cup fine cornmeal

1/4 cup grated Parmesan cheese (for coating)

3 each Large eggs

3 tbsp milk (for egg wash)

2 cups Panko breadcrumbs

1 tsp Watkins garlic powder

1 tsp salt (for coating)

1/2 tsp black pepper

3 cups neutral oil for frying (vegetable/peanut)

2 tbsp grated Parmesan (to finish)

1 tbsp fresh parsley, finely chopped (optional garnish)

Hot Honey

1/2 cup Honey

1 tsp Red pepper flakes

1 tsp fresh lemon juice

1 to taste pinch of salt

Mama's Spicy Marinara

2 tbsp extra-virgin olive oil

1/2 each yellow onion, finely diced

3 cloves Garlic, minced

1/2 tsp Crushed red pepper flakes

28 oz canned crushed tomatoes

1 tbsp tomato paste

1 tsp Dried oregano

1/2 tsp dried basil

1/2 tsp sugar (optional, to cut acidity)

1 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

4 each fresh basil leaves (optional, for finish)

Method

Fried Mozzarella

Prepare the cheese

Cut the 1 lb mozzarella block into 12 equal sticks or 12 thick rounds (about 1/2 inch thick) depending on preference. Pat each piece dry very well with paper towels—removing surface moisture helps prevent excessive oil splatter and reduces melt-through during frying. Place the pieces on a tray and chill in the refrigerator for at least 30 minutes (or up to 2 hours) to firm the cheese.

Set up dredging station

Place the flour in a shallow bowl. In a second bowl, whisk together the eggs and 3 tbsp milk until homogeneous. In a third bowl, combine panko breadcrumbs, 1/2 cup cornmeal, 1/4 cup grated Parmesan, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper; mix thoroughly. Have a wire rack or tray lined with paper towels ready for draining.

Double-coat the mozzarella

One at a time: dredge chilled mozzarella pieces in flour, shaking off excess; dip into the egg wash, then press into the breadcrumb mixture to fully coat. For a sturdier coating (less cheese leakage), repeat the egg wash and breadcrumb step once more to create a double coat. Place coated pieces back on a tray and chill for 15 minutes to help set the coating.

Fry the cheese

Pour 3 cups neutral oil into a deep skillet or Dutch oven to reach about 1.5–2 inches deep. Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small breadcrumb sizzles and browns within 10–15 seconds. Fry the coated mozzarella in batches (do not overcrowd) for 1.5–2 minutes per side, turning gently with a slotted spoon or tongs, until golden brown and crisp. If oil temperature drops below 320°F, wait for it to return to ~350°F before continuing. Transfer fried pieces to the wire rack or paper-towel-lined tray to drain and keep warm in a 200°F (95°C) oven if desired.

Finish

While still hot, sprinkle the 2 tbsp grated Parmesan evenly over the fried mozzarella and garnish with chopped parsley if using. The Parmesan will adhere slightly to the warm crust.

Hot Honey

Combine 1/2 cup honey and 1 tsp red pepper flakes in a small saucepan. Warm gently over low heat for 2–3 minutes, stirring, just until the honey thins and the flakes infuse—do not boil. Remove from heat, stir in 1 tsp lemon juice and a pinch of salt to balance sweetness. Taste and adjust heat by adding more red pepper flakes if desired. Keep warm or let cool to room temperature; honey will thicken as it cools.

Mama's Spicy Marinara

Heat 2 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add the finely diced 1/2 onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add 3 minced garlic cloves and 1/2 tsp crushed red pepper flakes; cook until fragrant, about 30 seconds, taking care not to brown the garlic.

Stir in 1 tbsp tomato paste and cook 1 minute to remove rawness. Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp sugar (optional), 1 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 15–20 minutes to let flavors meld and sauce thicken slightly. Taste and adjust salt/pepper or sugar as needed.

If you prefer a smoother sauce, use an immersion blender for a few quick pulses to your desired consistency. Finish by stirring in torn fresh basil leaves, if using. Keep the marinara warm for dipping when serving.