Mozzarella in carrozza (Fried mozzarella)

Name: Mozzarella in carrozza (Fried mozzarella)
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 24
Ingredients: White bread loaf 1 1/3 lb (600 g) 12 slices; Mozzarella di bufala cheese preferably the day before 1.1 lbs; Fine salt to taste; Eggs large 5; Type 00 flour 1 cup; Breadcrumbs 2 ½ cups; Sunflower seed oil 4 ¼ cups

it es br de fr

337

Calories per serving

Vegetarian

Energy Kcal 337
Carbohydrates g 29.1
of which sugars g 1.4
Protein g 8.9
Fats g 20.6
of which saturated fat g 3.49
Fiber g 1.3
Cholesterol mg 57
Sodium mg 324

Difficulty: Easy
Prep time: 20 min
Cook time: 8 min
Makes: 24 pieces
Cost: Low
Note + 1 hour rest

PRESENTATION

Recipe by
Andrea Aprea

Mozzarella in carrozza (Fried mozzarella)

More than just an ordinary sandwich, Mozzarella in carrozza delivers a crunchy, cheesy experience that busy families and home cooks find irresistible. This classic fried mozzarella sandwich shows off layers of gooey cheese tucked between sturdy bread, all hidden under a crisp and golden crust. Each bite gives the soft, stretchy texture of mozzarella paired with the satisfying snap of a fried exterior—which instantly perks up any casual dinner or snack time. Although simple in appearance, Mozzarella in carrozza brings together that DEEPLY comforting taste of melted cheese and the traditional richness of Italian grilled cheese favorites. Picture serving these up for a movie night, weekend lunch, or when friends drop in. The nice texture and appealing look usually get everyone interested fast…I always see plates getting emptied in no time. While snacks like pizza or nachos are good, there’s something about this homestyle mozzarella sandwich that keeps people reaching for just one more piece.

Families appreciate the straightforward crowd-pleaser this Neapolitan snack offers—especially since it feels both special and approachable. Because it's breaded and fried, the result is super crispy on the outside while staying melty and smooth inside, making it ideal for kids and adults alike. The dish works GREAT at birthday parties, game nights, or quick weeknight meals (grab some simple tomato soup or marinara on the side for easy dipping). Home cooks like the reliable results—looks just as golden and delicious every time, perfect for sharing. Another nice perk: this breaded mozzarella delight adapts easily to what you have around the house, letting you use leftovers or switch up dipping sauces for something new. Try pairing with pickles or salad to add crunch and brightness; really, anything goes with this classic. It’s a go-to for anyone chasing that perfect deep-fried cheese craving—totally satisfying for both regular evenings and bigger family celebrations. If your family loves cheese and you want something a little more fun, this dish makes a great pick…mine always asks for it again and again!

INGREDIENTS

337

Calories per serving

White bread loaf 12 slices - 1 1/3 lb (600 g)

Mozzarella di bufala cheese 1.1 lbs (500 g) - preferably the day before

Fine salt to taste

Eggs 5 - large

Type 00 flour 1 cup (100 g)

Breadcrumbs 2 ½ cups (300 g)

to fry: Sunflower seed oil 4 ¼ cups (1 l)

Preparation

How to prepare Mozzarella in carrozza (Fried mozzarella)

To prepare the fried mozzarella, start by cutting the buffalo mozzarella into 1/2" (1 cm) 1 thick slices. Place them gradually on a tray lined with blotting paper 2 and cover with more blotting paper 3.

Press gently with your hands 4 to blot the mozzarella and remove excess water. If necessary, use paper towels until it is completely dry 5. At this point, go ahead and stuff the bread. Put the slices of bread on a cutting board 6,

Place the slices of mozzarella on top, so as to cover the entire surface, but without letting it stick out 7, salt 8 and cover each slice with another slice of bread 9.

Then press gently with your hands to pack it all together 10. Continue like this for all the other slices of bread, until you finish the mozzarella. Then trim the slices of stuffed bread using a knife, to remove the outer crust 11. At this point you can cut the mozzarella in the bread in two different ways. By cutting a cross 12 you will get 4 squares from each slice.

For a triangular cut you have to cut the bread first in half on the diagonal 13 and then in half on the other diagonal. This way you will get 4 triangles. Continue this way until all the pieces are finished 14. Now switch to the breading. Break the eggs into an oven dish and beat them with a whisk for a few minutes 15.

Then in two other baking dishes place the breadcrumbs in one and the sifted flour in the other. At this point dip each piece of stuffed bread first into the flour 16 and then using 2 forks into the egg 17, to coat them completely. Then set them on a plate for a few seconds 18, to remove the excess egg part.

and avoid lumps when you dip it in the breadcrumbs 19.Transfer to a cutting board and with the blade of a knife lightly press the edges and the surface in order to even out the breadcrumbs and make a more precise shape 20. If necessary, dip it in the breadcrumbs again and press again with the knife blade. Continue in this way for all the other pieces and transfer them gradually to a tray lined with baking paper 21. Then place in the fridge for about 30 minutes.

After the breaded mozzarella has set , you can start with the second breading, first dip into the egg 22, then set in the saucer to remove the excess 23 and finally dip in the breadcrumbs 24.

As previously, then transfer the pieces of breaded mozzarella onto a cutting board and with the blade of a knife even out the breadcrumbs 25. Continue this way for all the others by placing them on a tray lined with baking paper 26. Store in the fridge to set for another 30 minutes. Pour the oil into a frying pan and bring it to a temperature of 340-350° F (170-180° C) maximum. Put in a few pieces at a time 27 and cook the fried mozzarellas for 1-2 minutes, turning them from time to time with a skimmer.

When they are well browned, drain them from the oil 28 and put them on a tray lined with absorbent paper to remove the excess oil 29. Fry the others and serve 30.

Storage

The fried mozzarella must be enjoyed immediately! You can keep it in the fridge for a few hours before you fry it.

Tips

To prepare fried mozzarella we recommend using mozzarella opened the day before, so it will be drier. This way it will not spill out during cooking.

The flour in the breadcrumbs serves to glue the egg and breadcrumbs together.

It is important to drain the slices of bread well from the egg, because this is the only way you will avoid lumps when you dip them in the breadcrumbs. For the same reason it is important to always keep your hands clean when breading.

In order to ensure that the breadcrumbs remain well attached to the bread and that no moisture develops inside the fried mozzarella, it is important to place in the refrigerator after each breading.

For a chef's touch in the second breading only, instead of breadcrumbs, you can use panko, the Japanese "crumbly" breadcrumbs, which will make it crunchier.

Be very careful when frying. Always start with an oil with a temperature of 340-350° F (170-180 C) so that the pieces immersed in it will stabilize around 325° F (160°) and the cooking will be uniform. If the oil is too hot, the fried mozzarella will be too dark on the outside, and inside the mozzarella will not be stringy. To recover it, you can put it in the oven for a few minutes at 325° F (160°).

Instead of loaf bread you can use slices of homemade bread, in this case you won't need to remove the crust and the result will be much more rustic!

For the translation of some texts, artificial intelligence tools may have been used.