Mozzarella Frita Recipe

Name: The Biltmore Taverns Mozzarella Frita Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz low-moisture whole-milk mozzarella block; 1 cups all-purpose flour; 2 units large eggs; 2 tbs whole milk; 1.5 cups fine dry breadcrumbs (Panko or Italian-style); 0.25 cups grated Parmesan cheese; 1 tsp garlic powder; 1 tsp dried Italian seasoning (or oregano/basil mix); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 cups neutral oil for frying (vegetable, canola, or peanut); 0.25 cups all-purpose flour for dredging (extra); 1 tbs fresh parsley, finely chopped (for garnish); 2 units lemon wedges (optional, for serving); 1 cups store-bought or homemade marinara sauce; 0.5 tbs extra-virgin olive oil; 0.25 tsp crushed red pepper flakes; 4 units fresh basil leaves, chiffonade (optional)

Inspired by The Biltmore Tavern

Time40m

Serves4

Make Mozzarella Frita Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fried Mozzarella

12 oz low-moisture whole-milk mozzarella block

1 cups 00 bread flour

2 units Large eggs

2 tbs whole milk

1 1/2 cups fine dry breadcrumbs (Panko or Italian-style)

1/4 cups Grated Parmesan cheese

1 tsp Watkins garlic powder

1 tsp dried Italian seasoning (or oregano/basil mix)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 cups neutral oil for frying (vegetable, canola, or peanut)

1/4 cups all-purpose flour for dredging (extra)

1 tbs fresh parsley, finely chopped (for garnish)

2 units lemon wedges (optional, for serving)

Dipping Sauce (Marinara)

1 cups store-bought or homemade marinara sauce

1/2 tbs extra-virgin olive oil

1/4 tsp Crushed red pepper flakes

4 units fresh basil leaves, chiffonade (optional)

Method

Fried Mozzarella

Prepare the cheese

Trim the mozzarella block and cut into 12 uniform sticks or rectangles about 3 inches long, 1/2–3/4 inch thick. Pat each piece dry thoroughly with paper towel to remove surface moisture (this helps reduce splatter and prevents early melting).

Set up breading station

Place 1 cup flour in a shallow dish. In a second shallow bowl, whisk together 2 eggs and 2 tablespoons whole milk until smooth. In a third shallow bowl, combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried Italian seasoning, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper; stir to combine.

Dredge and double-coat

Lightly dust each mozzarella stick with the extra 1/4 cup flour, shaking off excess. Dip into the egg mixture, then press firmly into the breadcrumb mixture so crumbs adhere. For a sturdier coating that prevents leaking, place breaded sticks on a tray lined with parchment and freeze uncovered for 15–25 minutes. For an even thicker crust (recommended), repeat the egg dip and breadcrumb press to double-coat each stick before freezing.

Heat oil

Pour 2 cups neutral oil into a heavy-bottomed skillet or deep pot to a depth of about 1 to 1 1/4 inches (enough for shallow frying). Attach a thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread: it should sizzle steadily and turn golden in about 45–60 seconds.

Fry in batches

Working in small batches (3–4 sticks at a time, depending on pan size), gently lower frozen breaded mozzarella into the oil. Fry 1 to 1 1/2 minutes per side, turning once, until golden brown and crisp. Do not overcook or the cheese will burst. Use a slotted spatula or skimmer to transfer to a paper towel-lined plate to drain. If pieces show signs of leaking, remove them quickly and blot.

Keep warm and serve

Preheat oven to 200°F (95°C) and place a baking sheet in the oven. As batches finish, keep cooked sticks on the warm baking sheet to maintain temperature and crispness. Sprinkle chopped parsley over the fried mozzarella and arrange on a platter with lemon wedges if using.

Dipping Sauce (Marinara)

Warm 1 cup marinara in a small saucepan over medium-low heat with 1/2 tablespoon extra-virgin olive oil and 1/4 teaspoon crushed red pepper flakes for 3–5 minutes until heated through and slightly aromatic. Stir in chopped fresh basil if using. Transfer to a small bowl for serving alongside the fried mozzarella.