4 Fresh Mozzarella Recipe

Heat 1 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add the finely diced onion and sauté until translucent, about 4–5 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds, taking care not to brown it.

Pour in the crushed tomatoes, then stir in dried oregano, dried basil, sugar, salt, black pepper, and optional red pepper flakes. Bring to a gentle simmer.

Reduce heat to low and simmer, partially covered, for 15–20 minutes, stirring occasionally until the sauce thickens slightly and flavors meld. Taste and adjust seasoning. Stir in torn fresh basil leaves if using, then keep warm on the lowest heat while preparing the bocconcini.

Prepare bocconcini

If bocconcini are packed in liquid, drain and gently pat each ball very dry with paper towels. Excess moisture will cause the coating to fail and the cheese to leak when fried.

Set up breading station

Place the flour in a shallow bowl and season with 1/8 tsp salt and a pinch of black pepper. In a second bowl, whisk the 2 large eggs with 2 tbs cold water until smooth. In a third bowl, combine the breadcrumbs, grated Parmesan, garlic powder, dried parsley (if using), and remaining 1/8 tsp salt and 1/8 tsp black pepper.

Coat the bocconcini (double-coat for best results)

Dredge each dried bocconcini in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press into the breadcrumb mixture to coat thoroughly. For a sturdier barrier to slow cheese melt, repeat: dip coated bocconcini back into egg and again into breadcrumbs for a double coat. Place coated bocconcini on a tray and refrigerate for at least 20 minutes (this helps the coating adhere and reduces oil absorption).

Heat oil

Pour neutral frying oil into a heavy medium skillet or small pot to a depth of about 1 to 1.5 inches (use enough so the bocconcini can be mostly submerged). Heat the oil over medium heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small piece of breadcrumb — it should sizzle and brown steadily without burning.

Fry bocconcini

Working in a single layer, gently lower the chilled, coated bocconcini into the hot oil (use tongs or a slotted spoon). Fry for about 1 minute on the first side, then carefully roll and fry another 30–45 seconds until golden brown. Do not overcrowd the pan; fry in batches if necessary. Total frying time is short to minimize cheese leakage. The exterior should be crisp and golden.

Drain

Use a slotted spoon to remove each fried bocconcini and transfer to a wire rack or paper towel-lined plate to drain briefly. Let rest 1–2 minutes to firm slightly.

Plate and finish

Spoon a generous ladle of warm marinara onto each serving plate. Place one fried bocconcini atop the sauce (or arrange all four on a single platter over the sauce for family style). Drizzle with 1/2 tbs extra-virgin olive oil, sprinkle with chopped fresh parsley, and serve immediately so the cheese interior is hot and slightly oozy. Provide extra marinara for dipping.