Homemade Mozzarella Wedges Recipe

Name: The Preserve at 405s Homemade Mozzarella Wedges Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 10 oz low-moisture whole-milk mozzarella block; 1 cups all-purpose flour; 2 large eggs; 2 tbs whole milk; 1.5 cups plain dry breadcrumbs; 3 tbsp grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 1 cups vegetable oil (for deep frying); 1 cups marinara sauce (store-bought or homemade), warmed; 0.25 cups all-purpose flour (for dusting); 0 to taste kosher salt (to taste)

Inspired by The Preserve at 405

Time45m

Serves2

Six breaded mozzarella wedges, deep fried and served with marinara

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Ingredients

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Mozzarella Wedges

10 oz low-moisture whole-milk mozzarella block

1 cups 00 bread flour

2 Large eggs

2 tbs whole milk

1 1/2 cups plain dry breadcrumbs

3 tbsp Grated Parmesan cheese

1 tsp dried Italian seasoning

1/2 tsp Watkins garlic powder

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

1 cups vegetable oil (for deep frying)

1 cups marinara sauce (store-bought or homemade), warmed

1/4 cups all-purpose flour (for dusting)

0 to taste kosher salt (to taste)

Method

Mozzarella Wedges

Prepare cheese

Trim the mozzarella block and cut into six even wedges (about 1" x 1" x 3" each). Pat each wedge dry thoroughly with paper towels to remove surface moisture — this helps prevent cheese from leaking during frying. Place wedges on a plate and freeze uncovered for 20–30 minutes; chilling helps them hold shape when fried.

Set up breading station

In a shallow bowl combine 1 cup flour (from ingredients) and a pinch of kosher salt and pepper. In a second bowl whisk together the 2 large eggs and 2 tablespoons whole milk until smooth. In a third shallow bowl combine 1.5 cups plain dry breadcrumbs, 3 tablespoons grated Parmesan, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon black pepper. Stir to distribute seasonings evenly.

Dredge and double-bread (recommended)

Working one wedge at a time, lightly dust each chilled mozzarella wedge with the 1/4 cup flour (dust off excess). Dip into the egg wash, letting excess drip back into bowl. Press into the breadcrumb mixture to coat fully. For a sturdier crust, return coated wedge to the egg wash briefly, then press into breadcrumbs again for a double coating. Place breaded wedges on a parchment-lined tray and refrigerate for at least 15 minutes (or up to 1 hour) to set the coating; this reduces coating separation when frying.

Heat oil

Pour vegetable oil into a medium heavy-bottomed saucepan or deep skillet to a depth of about 1.5"–2" (roughly 1 cup may be enough for a small pan; use more if needed to reach that depth). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breadcrumb — it should sizzle and brown steadily within 30–45 seconds.

Fry wedges

Fry the breaded mozzarella wedges in batches (do not overcrowd) for 45–60 seconds per side, using tongs to turn once, until golden brown. Total fry time should be about 1.5–2 minutes per wedge. If the oil is too hot the crust will brown too quickly and the cheese may not heat through; if too cool the crust will absorb oil. Maintain oil temperature around 325°F–350°F (use lower end if cheese is already very cold).

Drain and season

Using a slotted spoon or tongs, transfer fried wedges to a wire rack set over a sheet pan or to a plate lined with paper towels to drain for 1–2 minutes. Season immediately with a light sprinkle of kosher salt to taste.

Serve

Arrange six mozzarella wedges on a serving plate. Serve hot alongside 1 cup warmed marinara sauce for dipping. Recommend serving immediately so wedges remain crisp and cheese is molten inside.