Homemade Mozzarella Recipe

Prepare cheese

Trim the mozzarella block into a rectangular log if necessary and cut into 6 equal wedges (or 6 sticks/wedges about 1"–1½" thick). Pat dry with paper towels to remove excess moisture.

Set up breading station

Place the flour in a shallow bowl and season with 1/4 tsp salt and 1/8 tsp pepper. In a second shallow bowl, whisk the eggs with the milk until combined. In a third shallow bowl, mix the breadcrumbs with grated Parmesan, garlic powder, Italian seasoning, remaining 3/4 tsp salt, and remaining 3/8 tsp pepper.

Double-coat the wedges

Working one wedge at a time: dredge a mozzarella wedge in the seasoned flour, shaking off excess; dip into the egg mixture, then press into the breadcrumb mixture to coat thoroughly. For a sturdier crust, return the coated wedge to the egg wash and then a final breadcrumb press (double coating). Place coated wedges on a parchment-lined tray and freeze uncovered for 20–30 minutes to firm up the coating (this helps prevent cheese leakage while frying).

Heat oil

Pour oil into a heavy pot or deep fryer to a depth of about 2–2½ inches (roughly 3–4 cups depending on vessel). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small cube of bread — it should brown in about 40–50 seconds.

Fry the wedges

Fry 2–3 wedges at a time (do not overcrowd) for 1.5–2 minutes per batch, turning gently once, until golden brown and crisp. Use a slotted spoon or spider to remove wedges and drain on a wire rack set over a baking sheet or on paper towels. If the wedges begin to brown too quickly before the coating is crisp, lower the oil temperature slightly.

Keep warm

If making ahead of time before serving, hold fried wedges in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes. Serve promptly to avoid cooled, congealed cheese.

Cook bacon

While wedges freeze, dice the bacon and cook in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to paper towels to drain and cool, then roughly chop if needed.

Prepare onion & tomato

Peel and thinly slice the onion into half-moons. Slice the tomato into 1/4" thick rounds or small wedges. If desired, quickly pickle the onion by tossing with a pinch of salt and 1 tsp sugar and letting sit 10 minutes to soften the sharpness (optional).

Assemble garnish

Arrange the sliced onion, tomato pieces, chopped bacon, and basil on a small plate to top the fried mozzarella wedges. Drizzle the balsamic glaze sparingly over the tomato and onion immediately before serving.

Warm the sauce

Warm the marinara in a small saucepan over low heat until simmering, about 3–5 minutes. Stir in red pepper flakes if using. Transfer to a small serving bowl.

Serve

Plate 6 fried mozzarella wedges, spoon the warm marinara into a dipping bowl, and top wedges with tomato, onion, bacon, basil, and a light drizzle of balsamic glaze. Serve immediately.