Mozzaluna Recipe

Cut and dry

Remove the mozzarella ball from packaging, drain any excess liquid, and pat dry thoroughly with paper towels. Place on a cutting board and, using a sharp chef's knife, slice the ball into 8 even slices. Cut each slice in half to create half-moon shapes (approximately 16 half-moons). Pat each piece again so surfaces are dry to the touch.

Lightly season both sides of each half-moon with kosher salt and freshly ground black pepper. Place the pieces in a single layer on a tray lined with parchment and chill in the refrigerator for 20–30 minutes — this firms the cheese and helps reduce leakage during frying.

Arrange three shallow bowls or rimmed plates: Bowl 1 — 1 cup flour for the initial dusting (plus the 0.25 cup reserved for finishing dusting if needed). Bowl 2 — whisk eggs with 3 tablespoons milk (or water) until uniform. Bowl 3 — combine 1.5 cups bread crumbs, 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp onion powder, and 1/8 tsp cayenne (if using).

For an extra-crisp double coating (recommended): have an extra small plate with 1/4 cup flour ready to re-dust pieces between coatings. This will help the second layer of egg/breadcrumb adhere better.

Working with 3–4 pieces at a time, lightly dredge each chilled mozzarella half in the flour (shake off excess). Dip into the beaten egg mixture, allowing excess to drip back into the bowl. Press firmly into the breadcrumb mixture, coating all sides. For a stronger seal, place the coated pieces on a tray, chill 5–10 minutes, then repeat: dust again in flour, egg, and breadcrumbs for a double coating.

Place breaded pieces on a parchment-lined tray and refrigerate for at least 15 minutes (up to 1 hour) before frying. Chilling further reduces the risk of cheese escaping while frying.

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch (about 2 cups). Heat oil over medium heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and turn golden within 20–30 seconds.

Working in small batches (4–6 pieces depending on pan size), carefully add breaded mozzarella halves to the hot oil. Fry 1 to 1 1/2 minutes per side, turning once with tongs or a spider, until coating is deep golden brown. Do not overcrowd the pan and keep the oil temperature between 325–350°F; adjust heat as needed.

Using a slotted spoon or tongs, transfer fried pieces to a wire rack set over a baking sheet or to paper towels to drain. Let rest 1–2 minutes to set the crust; the cheese inside will be melted. Repeat with remaining pieces.

If desired, lightly dust finished mozzarella half-moons with the reserved 1/4 cup flour (this is optional and primarily aesthetic) or sprinkle with chopped fresh parsley. Serve immediately while hot and gooey with warm marinara or your preferred dipping sauce and lemon wedges on the side.

Safety note: let guests know the interior will be very hot. If preparing ahead, cool completely and freeze in a single layer on a tray; once frozen, transfer to a bag and re-fry from frozen 1–2 minutes per side to reheat and crisp.