Mozzarella Marinara Recipe
Make Mozzarella Marinara Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese & Dredge
Sauce
Frying & Finishing
Method
Cheese & Dredge
- 1
Prepare the mozzarella
Slice the 1 lb ball of fresh mozzarella into 1/2-inch thick rounds. Pat each slice dry with paper towels to remove excess moisture. For bite-sized sticks, cut half the slices into 1/2-inch by 3-inch sticks.
- 2
Set up dredging stations
Place the 1 cup flour in a shallow dish. In a second shallow dish, whisk the 2 large eggs with 2 tablespoons milk until uniform. In a third shallow dish, combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- 3
Double-coat the cheese
Working with a few pieces at a time, dredge each mozzarella piece in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture to coat completely. For a stronger coating that resists melting, repeat: dip coated pieces back into the egg wash and again in the breadcrumbs for a double coat. Place coated pieces on a parchment-lined tray and freeze uncovered for 30–45 minutes (or refrigerate at least 30 minutes) to firm up before frying.
Sauce
- 4
Make the marinara
In a medium saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Add the crushed tomatoes (28 oz can), 1 tablespoon tomato paste, 1/2 teaspoon sugar (if using), 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
- 5
Simmer
Bring sauce to a gentle simmer, then lower heat and cook uncovered 12–18 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning. Keep warm on the lowest heat, or transfer to a small bowl for serving.
Frying & Finishing
- 6
Heat the oil
In a 10–12 inch skillet or a heavy-bottomed pot, add about 1/2 to 1 inch of vegetable oil (approximately 1 to 2 cups depending on pan). Heat oil over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds.
- 7
Fry the mozzarella
Working in batches (do not overcrowd), carefully add the chilled, coated mozzarella pieces to the hot oil. Fry 1–2 minutes per side until golden brown and crisp. Use a slotted spatula or spider to turn pieces gently. If double-coated and well chilled, they should hold shape while the exterior browns.
- 8
Drain
Transfer fried mozzarella to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 1–2 minutes — the very hot cheese can ooze, so allow it to settle.
- 9
Serve
Arrange fried mozzarella on a serving plate with a warm bowl of marinara for dipping. Sprinkle chopped fresh parsley over the mozzarella and grated Parmesan if desired. Serve with lemon wedges on the side for a bright finish. Warn guests that pieces will be hot inside.