Mozzarella In Carozza Recipe

Prepare the mozzarella

Pat the whole mozzarella ball dry with paper towels. If the ball is large, cut into 4 even thick slices (about 1/2"–3/4" each). If using a single smaller ball, halve it to make two discs. Dry each slice thoroughly so breading adheres.

Layer with prosciutto and basil

Place a slice of mozzarella on a work surface. Top with one or two basil leaves (if using) and one prosciutto slice folded to fit. Place a second mozzarella slice on top to create a sandwich. Press gently at the edges to seal; if the cheese oozes, wipe edges clean. Repeat to make 2–4 assembled rounds depending on mozzarella size.

Optional sealing (for a round Bola)

To make a single stuffed ball instead of sandwiches: take a whole mozzarella ball, slice into two hemispheres, line the inside with prosciutto and basil, then press back together. Wrap tightly in plastic and refrigerate 15–20 minutes to firm before breading.

Set up breading station

Place flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp pepper. In a second bowl, whisk eggs with milk until smooth. In a third bowl, combine breadcrumbs, grated Parmesan, remaining 1/2 tsp salt, 3/4 tsp pepper, and Italian seasoning. Mix evenly.

First coat (flour)

Dredge each assembled mozzarella sandwich or ball lightly in flour, shaking off excess. Make sure edges are coated so the egg can adhere.

Second coat (egg)

Dip floured pieces into the beaten egg, allowing excess to drip off. Ensure full coverage for an even crust.

Final coat (breadcrumbs)

Press each egg-coated piece into the breadcrumb-Parmesan mixture, pressing gently so breadcrumbs adhere and form a compact crust. For an extra-crisp double crust, chill the breaded pieces on a tray for 15 minutes, then repeat egg and breadcrumb coating once more.

Warm a small saucepan over medium heat and add 1 tablespoon olive oil. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stirring to combine. Bring to a gentle simmer, then reduce heat to low. Stir in sugar (if using), 1 teaspoon salt, 1/2 teaspoon pepper, and oregano. Simmer uncovered 10–12 minutes to thicken slightly, stirring occasionally.

Taste and adjust seasoning. Stir in chopped fresh basil off the heat. Keep warm until ready to serve.

Heat oil in a heavy skillet or deep pot to 350°F (175°C). If you don't have a thermometer, test by dropping a few breadcrumbs into the oil — they should sizzle and brown in about 30 seconds.

Fry breaded mozzarella pieces in batches; do not overcrowd. Gently lower into the oil with tongs. Fry 1.5–2.5 minutes per side (total 3–5 minutes) until golden brown and crisp. If you doubled the breadcrumb coat, time may be toward the upper end. Turn once carefully so crust stays intact.

Remove with a slotted spoon and drain on a wire rack or paper towels. Allow 1–2 minutes for them to rest so the cheese inside stabilizes slightly (this helps prevent immediate bursting).

To serve: spoon warm marinara onto plates, place the fried mozzarella bola or sandwiches on top, garnish with chopped parsley and extra grated Parmesan if desired. Serve immediately with lemon wedges on the side if you like a brightness contrast.