Fried Mozzarella (v) Recipe

Slice and dry

Slice the house-made mozzarella into 12 even pieces (about 12 oz total) — either 12 rounds about 1/2 inch thick or 6 thicker slices halved. Pat each piece very dry with paper towels to remove surface moisture. For best results, place on a tray, cover loosely, and refrigerate 20–30 minutes to firm up.

Set up breading station

Arrange three shallow bowls: one with flour seasoned with 1/4 tsp kosher salt and the optional 1 tsp cornstarch, one with beaten eggs mixed with 2 tbsp whole milk, and one with sourdough breadcrumbs combined with 2 tbsp grated Pecorino, 1/2 tsp dried Italian seasoning, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Keep hands and a tray nearby for the breaded pieces.

Bread the mozzarella

Dredge each cheese piece first in the flour (shake off excess), then dip fully in the egg wash, letting excess drip back into the bowl, then press firmly into the breadcrumb mixture to coat thoroughly. For an extra-crisp double-coat, return each coated piece briefly to the egg wash and then into the breadcrumbs again. Place finished pieces on a parchment-lined tray and refrigerate for at least 15 minutes to help the coating set.

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add the minced onion and sauté until translucent, about 4 minutes. Add the garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in the crushed tomatoes and tomato paste. Bring to a gentle simmer, reduce heat to low, and simmer 10–12 minutes to thicken slightly. Stir in 1/2 tsp sugar if desired, chopped basil leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm on the lowest heat or transfer to a small bowl and cover until ready to serve.

Pour 3 cups vegetable oil into a heavy-bottomed skillet or pot (enough to come about 1 to 1 1/4 inches up the side). Heat the oil to 350°F (175°C). If you don't have a thermometer, heat oil until a breadcrumb sizzles and browns in about 45–60 seconds.

Working in a single layer (do not overcrowd), carefully lower 3–4 breaded mozzarella pieces into the hot oil. Fry until golden brown and crisp, about 1 minute per side (total 2–2.5 minutes). Use a slotted spoon or spider to turn gently and remove to a paper-towel-lined tray to drain. If coating has become wet or soft, refrigerate the tray for a few minutes between batches to re-firm the coating.

Keep fried pieces warm in a single layer on a sheet tray in a low oven (200°F / 95°C) while you finish remaining batches.

Spoon 1/4 cup warm spicy marinara onto each serving plate or into a shallow communal bowl. Arrange 3–4 fried mozzarella pieces per plate on top of or beside the sauce.

Sprinkle with the chopped parsley and chiffonade basil, scatter a small pinch of lemon zest over each portion, and finish with a few flakes of sea salt and a crack of black pepper. Serve immediately while hot and gooey, with extra marinara on the side for dipping.

Optional: provide lemon wedges for additional bright acidity at the table.