Mozzarella Fritto Recipe

Prepare cheese

Drain mozzarella and pat dry with paper towels. Slice into 12 equal sticks or into 12 thick rounds (about 1/2"/1.25 cm thick). Place slices on a tray lined with paper towels and refrigerate uncovered for at least 30 minutes to firm up (this helps prevent excessive melting).

Set up breading station

Place 1 cup flour in a shallow bowl. In a second bowl, whisk 2 eggs with 2 tablespoons cold water until smooth. In a third bowl, combine breadcrumbs, grated Parmesan, garlic powder, dried oregano, 1 tsp salt and 1/2 tsp black pepper. If you prefer an extra-crisp crust, spread an additional 1/4 cup flour on a plate for a first dusting.

Bread the mozzarella

Working one piece at a time, lightly dust a mozzarella piece in flour, shake off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture to coat completely. For maximum insurance against leakage, double-dip: return the breaded piece to the egg briefly and re-coat in breadcrumbs. Place breaded pieces on a parchment-lined tray and refrigerate for at least 15 minutes (or up to 1 hour) to set.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 6 cm (2.5 inches). Heat to 180°C (350°F). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in about 20–30 seconds.

Fry mozzarella

Fry the breaded mozzarella in small batches (3–4 pieces at a time) so oil temperature stays steady. Fry each batch 1.5–2 minutes, turning once, until golden brown and crisp. Do not overcook. Use a slotted spoon or spider to remove and drain on a wire rack set over a baking sheet or on paper towels. If oil temperature drops, allow it to return to 180°C before next batch.

Keep warm

If preparing ahead, keep cooked pieces in a single layer on an oven-safe tray in a 90–100°C (200–210°F) oven for up to 20 minutes while finishing frying remaining pieces. Serve promptly for best texture.

Warm 2 tablespoons olive oil in a small saucepan over medium heat. Add finely chopped onion and cook 4–5 minutes until softened and translucent.

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in the crushed tomatoes and tomato paste. Bring to a gentle simmer, then add 1/2 teaspoon sugar, 1/2 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Simmer gently 10–12 minutes to thicken slightly, stirring occasionally.

Taste and adjust seasoning. For a smoother sauce, blend briefly with an immersion blender or let cool slightly and mash with a spoon. Keep warm until serving.

Toss wild rocket and basil (if using) with 1 tablespoon extra virgin olive oil, 1 teaspoon lemon juice and 1/4 teaspoon sea salt. Arrange a small bed of dressed rocket on each serving plate or a communal platter.

Place fried mozzarella on top or beside the rocket. Spoon warm tomato dipping sauce into a small bowl or drizzle lightly alongside. Garnish with a light sprinkle of grated Parmesan or extra cracked black pepper if desired.

Serve immediately while the fritto is hot and the interior is soft and melty. Estimated serving suggestion: 3 pieces per person as an appetizer.