Mootz Recipe

Prepare the mozzarella

Slice the 16 oz mozzarella block into 12 equal pieces: about 12 sticks or 12 rounds 1/2"–3/4" thick. Pat each piece dry with paper towel to remove surface moisture. Place on a tray and freeze for 30–45 minutes; chilling helps the cheese hold shape while frying.

Set up breading station

In three shallow bowls: Bowl 1—combine the 1 cup all-purpose flour and 2 tbsp cornstarch (if using) and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Bowl 2—whisk 3 large eggs with 2 tbsp cold water until smooth. Bowl 3—combine 2 cups panko, 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Triple-coat the cheese

Working with a chilled piece at a time, dredge each mozzarella piece in the seasoned flour shaking off excess, dip in the egg wash, then press into the panko-Parmesan mixture to fully coat. For a more secure crust, repeat the egg wash and panko coating a second time. Place coated pieces on a parchment-lined tray and refrigerate 10–15 minutes to set the breading.

Heat the oil

Pour 4 cups neutral oil into a deep skillet or pot (enough to submerge the pieces halfway or more). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb—it should sizzle and brown in about 30–40 seconds.

Fry

Fry in batches (do not overcrowd) for 1.5–2.5 minutes per side until golden brown and crisp. Use a slotted spoon to turn and remove. Maintain oil temperature between 325–350°F; if it browns too quickly, lower heat. Transfer fried mozzarella to a wire rack set over a sheet pan lined with paper towels to drain and keep crisp.

Keep warm

If needed, keep cooked pieces warm in a 200°F (95°C) oven on the wire rack for up to 20 minutes while finishing remaining batches. Serve promptly to avoid cheese leakage.

Sweat aromatics

In a medium saucepan, heat 2 tbsp extra-virgin olive oil and 1 tbsp unsalted butter over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and 1 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant but not browned.

Build the base

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly, which deepens flavor. Carefully add 1/4 cup vodka, scraping up any browned bits; simmer 2–3 minutes to reduce and cook off most alcohol.

Simmer tomatoes

Add the 28 oz crushed tomatoes and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, 12–15 minutes to thicken and meld flavors. Taste and add 1/2 tsp sugar if tomatoes taste too acidic.

Finish with cream and herbs

Stir in 1/2 cup heavy cream, 2 tbsp chopped fresh basil, 1 tsp salt and 1/2 tsp black pepper. Warm through for 2–3 minutes without boiling. If sauce is too thick, thin with 1–2 tbsp water. Adjust seasoning and crushed red pepper to taste for more heat.

Blend (optional)

For an ultra-silky sauce, cool slightly and use an immersion blender until smooth, or transfer a portion to a blender and puree. Reheat gently before serving.

Spoon a generous ladle of spicy vodka sauce onto warmed plates or a shallow platter to create a bed for the fried mozzarella.

Arrange the fried mozzarella pieces on top of the sauce. Sprinkle 1/4 cup grated Parmesan and the chopped fresh basil leaves over the top. Add lemon wedges on the side for a bright squeeze if desired.

Serve immediately while the mozzarella is crisp and the interior is hot and gooey. Provide extra sauce for dipping and napkins — the pieces are best enjoyed right away.