Fried Mozzerella Recipe

Cut and chill cheese

Cut the mozzarella block into 12 equal sticks or 12 rounds about 3/4-inch thick. Pat dry with paper towels. Arrange on a baking sheet and freeze 20–30 minutes — chilling prevents excessive melting during frying.

Prepare breading stations

Place the flour in a shallow bowl and season with 1/2 tsp salt and 1/2 tsp pepper. In a second bowl, whisk the 2 eggs with 2 tablespoons cold water until smooth. In a third bowl, combine the breadcrumbs, grated Parmesan, remaining 1/2 tsp salt and 1/2 tsp pepper.

Double-coat the cheese

Working with chilled pieces, dredge each piece in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture to fully coat. For a sturdier crust, return to the egg wash and breadcrumbs for a second coat. Place finished pieces on a sheet and chill again 10–15 minutes while oil heats.

Heat oil

Pour oil into a heavy-bottomed skillet or saucepan to a depth of about 1 to 1 1/2 inches (about 3 cups). Heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in about 30 seconds.

Fry the mozzarella

Fry in small batches (3–4 pieces at a time) to avoid overcrowding. Carefully lower pieces into the oil and fry until golden brown on all sides, about 1.5–2 minutes total, turning as needed. Use a slotted spoon to transfer to a wire rack set over a sheet pan or to paper towels to drain. Let rest 1–2 minutes; the center will be very hot.

Keep warm

If making multiple batches, keep finished pieces in a single layer on a warm oven set to 200°F (95°C) while you finish frying other batches to keep them crisp.

Cook aromatics

While the cheese chills, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Simmer sauce

Add the crushed tomatoes, tomato paste, dried oregano, salt and sugar (if using). Stir, bring to a gentle simmer and cook 6–8 minutes to slightly thicken and blend flavors. Tear in fresh basil leaves at the end if using. Keep warm until serving.

Arrange fried mozzarella on a platter with the warm marinara in a small bowl for dipping. Sprinkle chopped parsley over the cheese and serve with lemon wedges on the side (a quick squeeze brightens the flavor). Warn diners that centers will be hot and best handled with tongs or forks.