Mozzarella Fritto (v) Recipe

Prepare the mozzarella

Drain the mozzarella and pat dry with paper towels. If using one large ball, slice into 12 equal pieces (about 4 cm / 1.5 in each) or cut into 12 sticks. Pat each piece thoroughly to remove excess moisture. Place on a tray and chill in the fridge for 30 minutes — this helps prevent excessive melting during frying.

Set up breading stations

In three shallow bowls set up: 1) flour seasoned with 0.5 tsp salt and a pinch of pepper, 2) whisked eggs with 1 tbsp cold water, 3) breadcrumbs mixed with grated Parmigiano-Reggiano, 1 tsp salt, 0.5 tsp pepper, dried oregano and chopped basil. Make sure breadcrumbs are well combined and evenly seasoned.

Bread the cheese (double coat)

Working quickly, dredge each chilled mozzarella piece in flour, shaking off excess. Dip into the egg, then coat thoroughly in the breadcrumb mixture. For a sturdier crust, repeat the egg then breadcrumb step a second time to create a double coating. Place breaded pieces on a parchment-lined tray and chill in the fridge for another 20–30 minutes — this firms the coating and reduces cheese leakage when frying.

Heat the oil

Pour about 3–4 cm of vegetable oil into a deep, heavy-bottomed pan or pot (or use a deep fryer). Heat the oil to 180°C (355°F). If you don't have a thermometer, drop a small piece of breadcrumb — it should sizzle and brown within about 30–45 seconds.

Fry the mozzarella

Fry in small batches (do not overcrowd) for 1.5–2.5 minutes, turning gently with a slotted spoon, until golden brown and crisp. Keep the oil temperature steady; lower heat slightly if browning too fast. Remove with a slotted spoon and drain on a wire rack set over baking paper to keep crisp. For best results, serve immediately while the interior is soft and melty.

Prepare the base: heat 2 tbsp olive oil in a small saucepan over medium heat. Add the finely chopped onion and a pinch of salt and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant, taking care not to brown it.

Add tomatoes: crush the canned tomatoes by hand or with a spoon and add to the pan. Stir to combine. Bring to a gentle simmer, reduce heat to low and cook, uncovered, for 12–15 minutes, stirring occasionally, until slightly reduced and thickened.

Season and finish: stir in 0.75 tsp salt, 0.25 tsp sugar (if using), and 0.25 tsp black pepper. Tear in fresh basil leaves and simmer for another minute. For a very smooth sauce, blitz briefly with an immersion blender or strain for a more refined texture. Keep warm until serving.

Dress the rocket: in a bowl toss the wild rocket with 1 tbsp extra-virgin olive oil, juice of half a lemon and a pinch of sea salt flakes. Taste and adjust seasoning.

Plate the dish: spoon 2–3 tbsp of warm tomato sauce onto each plate as a base. Arrange 3–4 pieces of fried mozzarella on top of the sauce. Add a small handful of dressed rocket alongside or on top. Finish with a scattering of sea salt flakes and an optional drizzle of extra-virgin olive oil.

Serve immediately: fried mozzarella is best served hot so the centre is gooey. Provide napkins and serve straight away.