Fried Mozzarella Recipe

Make the sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Stir in the tomato paste and cook 30 seconds. Add the crushed tomatoes, 2 tablespoons water, dried oregano, sugar (if using), salt, black pepper and red pepper flakes. Bring to a gentle simmer, reduce heat to low and simmer uncovered 10–12 minutes, stirring occasionally, until slightly thickened. Stir in chopped fresh basil at the end. Taste and adjust seasoning. Keep warm while preparing the cheese.

Prepare the mozzarella

Slice the aged mozzarella into 12 sticks or rounds about 3/4 inch thick (yielding approximately 12 pieces from 12 oz). Pat each piece dry very well with paper towels — removing surface moisture is crucial to prevent splattering and to help the coating adhere.

Set up breading stations

Place the flour in a shallow bowl and, if using, whisk in 2 tablespoons cornstarch and 1/2 teaspoon of the kosher salt. In a second shallow bowl, whisk the 2 large eggs with 2 tablespoons milk until smooth. In a third shallow bowl combine the breadcrumbs, grated Parmesan, remaining 1/2 teaspoon kosher salt, black pepper, and dried Italian seasoning.

Bread the cheese (double-coat for best results)

One at a time: dredge a mozzarella piece in flour (shake off excess), dip into the egg mixture, then press into the breadcrumb mixture to coat evenly. For a thicker, more reliable crust that limits cheese leakage, repeat the egg dip and breadcrumb press a second time. Place breaded pieces on a baking sheet lined with parchment and freeze uncovered 20–30 minutes — chilling helps the coating adhere and reduces cheese melt-out during frying.

Heat the oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) — if you don't have a thermometer, test with a small breadcrumb; it should sizzle steadily and brown in ~30–45 seconds.

Fry the mozzarella

Working in a single layer and not overcrowding the pan, fry the chilled breaded mozzarella pieces 1–1.5 minutes per side until golden brown and crisp. Use a slotted spoon or tongs to turn gently. If oil temperature drops, allow it to return to 350°F before continuing. Transfer fried pieces to a wire rack set over a baking sheet or paper towels to drain. For best results, keep fried pieces in a warm oven (200°F / 95°C) while finishing remaining batches.

Serve

Arrange the fried mozzarella on a platter with warmed marinara in a small bowl for dipping. Garnish with fresh basil leaves and offer lemon wedges if desired. Serve immediately so the cheese is hot and the crust remains crisp.