Best 20 Fried Mozzarella Recipes

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)

Steps:

• In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
• Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
• Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
• In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

FRIED MOZZARELLA STICKS

Steps:

• Cut the mozzarella into approximately 2-1/2-by-1/2-inch sticks (you should have about 16 sticks, depending on the shape of your mozzarella).
• Put the flour in a small bowl. Beat the milk with the eggs in another bowl. Stir together the breadcrumbs and Parmesan in a third wide, shallow bowl.
• Working one at a time, coat a mozzarella stick in flour and shake off the excess. Dip the stick in egg, letting the excess drip off, then add it to the breadcrumbs and roll it to coat. Dip the stick in the egg one more time, again letting the excess drip off, and roll it in a final coat of breadcrumbs. You can pat the mozzarella stick gently between your hands to smooth out the coating. Transfer the coated mozzarella stick to a platter. Repeat with the remaining mozzarella sticks. Refrigerate the mozzarella sticks until cold, about 15 minutes.
• Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F. Have a large brown paper bag ready for the fried sticks (they will stick to paper towels). Add half of the mozzarella sticks and fry, turning once, until golden brown on both sides, about 1 minute total. Transfer to the paper bag to drain. Return the oil to 350 degrees F (this is important, as the cheese will seep out if it is not hot enough) and fry the remaining mozzarella sticks.
• Serve hot with Homemade Pizza Sauce on the side.
• Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.

FRIED MOZZARELLA CHEESE APPETIZERS

Steps:

• Cut cheese into twenty-four 1/4-in. slices. Place the eggs, flour and bread crumbs in separate shallow bowls. Dip cheese slices in eggs, then coat with flour. Dip cheese again in eggs and coat with crumbs. Place on waxed paper-lined baking sheets; refrigerate for at least 1 hour., Meanwhile, in a small saucepan, saute garlic in 1 tablespoon oil for 1 minute; add the tomatoes, oregano, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40-45 minutes or until slightly thickened., In a large skillet, cook cheese slices in remaining oil over medium heat for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with sauce.

FRIED MOZZARELLA BALLS

Steps:

• Heat about 11/2 inches oil to 360°F in a 3 1/2-to 4-quart heavy saucepan.
• Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.
• Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)

FRIED MOZZARELLA CHEESE WITH MARINARA

Steps:

• Cut the mozzarella into sticks a bit more than about 1/4 inch thick and about 1 1/2 inches long.
• Coat the sticks with flour, shaking off excess.
• Combine the bread crumbs and seasonings in a flat dish.
• Beat the eggs and place in a separate bowl.
• Coat the sticks by dipping them in the egg and then in the bread crumbs.
• The coating on the first stick should be fairly dry when you finish the last stick.
• Repeat with another dip in the egg and then in the bread crumbs.
• Deep-fry the coated sticks in oil for about 3 to 4 minutes until the coating is cooked.
• Fry in batches, keeping the finished ones warm in the oven.
• Serve with chilled marinara sauce or salsa.

AIR-FRIED MOZZARELLA CHEESE BITES WITH SPICY MARINARA SAUCE

Steps:

• Whisk egg and water together in a shallow dish. Stir flour, salt, and Italian seasoning together in another shallow dish. Place bread crumbs in a third shallow dish.
• Dip cheese sticks into egg mixture, then coat with flour mixture. Dip again into egg mixture, then into bread crumbs until coated. Place on a baking sheet and freeze until firm, about 1 hour.
• Preheat an air fryer to 360 degrees F (180 degrees C). Lightly coat the air fryer basket with cooking spray.
• Place frozen cheese bites in a single layer in the air fryer, working in batches if necessary, being careful not to crowd.
• Cook in the preheated air fryer until golden brown and cheese just begins to melt, 4 to 6 minutes. Repeat with remaining bites.
• Meanwhile, stir together marinara sauce and crushed red pepper.
• Serve mozzarella bites with marinara sauce.

FRIED MOZZARELLA PUFFS

Steps:

• Combine water, butter, and salt in a saucepan over medium-high heat. Bring to a simmer; pour in flour all at once and reduce heat to medium. Stir with a wooden spoon or spatula until a dough starts coming together. Cook, scraping up and stirring the dough, for 2 to 3 minutes.
• Remove from heat; transfer dough to a mixing bowl. Let cool until no longer hot but still very warm, 5 to 10 minutes. Add egg and season with cayenne and freshly ground black pepper. Whisk vigorously until mixture combines into a very soft, sticky dough. Switch to a spatula and scrape dough into a ball.
• Seal dough and spatula with plastic wrap and refrigerate in the bowl until cool, about 1 hour.
• In the meantime, season marinara sauce with oregano, red pepper flakes, balsamic vinegar in a small pot over medium heat. Add anchovy fillet. Stir together and bring to a simmer. Let simmer for 10 minutes; turn off heat and let sit until ready to use.
• Grate mozzarella cheese over the dough and stir to combine.
• Heat oil to 350 degrees F (175 degrees C) in a deep fryer or heavy-duty pan over medium heat. Preheat oven to 200 degrees F (93 degrees C) or any temperature for keeping warm.
• Scoop out about 2 tablespoons of dough per puff and form into a football shape using two spoons. Fry puffs, 5 or 6 at a time, in the hot oil until browned, 2 to 3 minutes. Drain on paper towels. Keep puffs warm in low oven while frying the rest. Serve with hot marinara sauce.

BUFFALO FRIED MOZZARELLA BITES

Steps:

• For the mozzarella bites: Cut the mozzarella sticks into fourths, creating bite-sized pieces. Set aside.
• Add the flour to a shallow dish. Combine the eggs and milk in a second shallow dish. Combine the panko, Parmesan and parsley in a third shallow dish.
• Bread the mozzarella by first rolling each piece in the flour, then dunking it in the egg/milk mixture, then placing it in the panko mixture. Use your hands to ensure the entire piece is coated in the breadcrumbs. Transfer to a sheet pan and repeat with the remaining mozzarella pieces. Transfer to the freezer to firm up, about 30 minutes.
• Meanwhile, add two inches of oil to a skillet. Heat to 375 degrees F.
• For the buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce and apple cider vinegar in a small saucepan over medium heat. Heat until the butter has melted and the sauce is hot, then remove from the heat and cover to keep warm.
• Fry the mozzarella bites in batches until golden, between 45 seconds to 1 minute, being careful not to overcook. Carefully remove to drain on a paper towel and immediately sprinkle with a pinch of salt. Serve hot alongside a bowl of warm buffalo sauce, a bowl of ranch dressing and the carrot and celery sticks.

AIR-FRIED MOZZARELLA STICKS

Steps:

• Place water, flour, cornstarch, cornmeal, garlic powder, and salt in a wide, shallow bowl; mix into a batter the consistency of pancake batter. Adjust ingredients if needed to get the right consistency.
• Stir panko, salt, pepper, parsley, garlic powder, onion powder, oregano, and basil together in another wide, shallow bowl.
• Lightly coat each mozzarella stick with flour. Dip each stick in the batter and toss in the panko mixture until fully coated. Place sticks in a single layer on a baking sheet. Freeze for at least 1 hour.
• Heat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place a row of mozzarella sticks in the fryer basket. Spray with a light coat of cooking spray. Cook sticks for 6 minutes. Open fryer and flip the sticks with tongs. Continue cooking until golden brown, 7 to 9 minutes.

PAN-FRIED STUFFED CHICKEN WITH PROSCIUTTO, MOZZARELLA AND BASIL

Steps:

• Heat oven to 350°.
• Cut each chicken breast in half crosswise to make 4 portions. Cut a slit into the sides of each portion. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit. Secure well with a toothpick.
• Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side.
• Transfer chicken to a baking pan.
• Bake until chicken is cooked through, about 15-18 minutes.
• Transfer to a platter.
• Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes. Stir in sliced basil; pour over chicken.

FRIED MOZZARELLA STICKS

Steps:

• Cut the cheese into 8 3 1/2/x 1/2x1/2" sticks.
• Put flour into shallow dish and dredge the mozzarella sticks lightly in flour, shaking off the excess.
• One by one, dip in the beaten egg, coating completely, and then roll in bread crumbs to coat.
• Put the sticks on a plate and freeze for 15 minutes.
• Heat a deep fryer or heavy pot to 365 in 3 inches of oil.
• Fry the mozzarella sticks in 2 batches until golden brown, about 1 minute.
• Drain on paper towels and serve with hot marinara sauce.

FRIED MOZZARELLA SKEWERS

Steps:

• Make the sauce: Pour the olive oil into a large skillet set over medium-high heat. When the olive oil is hot, add the chopped garlic. Cook and stir until garlic is sizzling and fragrant, taking care not to burn it. Add the anchovies and capers, and stir until capers dissolve into the oil. Add the butter and melt it, then pour in the white wine and lemon juice. Bring to a rapid simmer, and cook until reduced by half, about 6 to 7 minutes. Keep warm.
• Lay four slices of bread on your work surface. Top with the sliced mozzarella, making sure the cheese does not extend over the edges of the bread, trimming to fit if necessary. Top with remaining bread, to make four sandwiches. Seal each sandwich at each corner with a toothpick (four picks per sandwich).
• Spread flour on a rimmed plate. Beat eggs and milk together in a wide, shallow bowl. Heat about 1/2 inch vegetable oil in a skillet over medium heat; oil is ready when a crust of bread sizzles on contact.
• Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess. Soak the sandwiches on all sides in the egg, letting the excess egg drip back into the bowl. Carefully ease the sandwiches into the oil, and fry until they're golden brown on both sides and the cheese is melted, about 1 to 2 minutes per side. Remove the sandwiches, and drain well on paper towels. Remove the toothpicks and use a serrated knife to cut them in half on the diagonal.
• Return the sauce to a simmer, and stir in the parsley. Spread the sauce on four serving plates, then top with a sandwich and serve hot.

FRIED MOZZARELLA BITES

Steps:

• Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into.
• For dipping sauce, heat a small saucepan over medium heat. Add extra-virgin olive oil, garlic and crushed pepper flakes. Saute garlic and hot pepper 2 or 3 minutes, and add tomatoes. Season with salt.
• To assemble your serving plate, pile mozzarella bites, alternating them with fried herbs. Set the dipping sauce in a bowl along side the balls and pile bamboo skewers or party picks on the edge of the plate to spear and dip the bites.
• Add some mixed olives, celery sticks, long bread sticks to round out this finger food selection.

PAN FRIED MOZZARELLA WRAPPED IN PROSCIUTTO

Steps:

• Divide the mozzarella into four equal portions.
• Wrap one slice of prosciutto (or more if needed)around each portion of mozzarella making sure it is well covered and secure with toothpicks.
• Season all the parcels with pepper.
• Heat olive oil in a shallow non stick frying pan.
• Add the mozzarella parcels and pan fry until the prosciutto is starting to brown and go slighly crispy and the cheese starts to melt.
• Dress salad leaves in the balsamic vinegar, tossing well to distibute evenly.
• Arrange salad on a plate and top with parcels.
• Serve with chutney or fruit sauce.

FRIED MOZZARELLA

Steps:

• Remove the egg roll wrappers from the package and cover them with a damp paper towel. This will keep the wrappers from drying out. Have a small glass of water ready for sealing the wrappers.
• Place one egg roll wrapper on a cutting board. With damp fingers, moisten the outer edges of the wrapper. Place a piece of string cheese diagonally on one corner of the wrapper. Roll the cheese inside the wrapper to the halfway point and then fold the edges over the ends of cheese. Continue rolling, making sure the last corner seals. Place on a sheet pan, cover with a damp paper towel and repeat with the remaining cheese sticks.
• Heat 1 inch of oil in a large skillet over medium heat.
• While the oil is heating, warm the marinara in a saucepan over medium heat until warmed through. Place in a small serving bowl.
• Fry the egg rolls until golden and crisp, about 1 1/2 minutes, turning regularly. Remove to a paper-towel-lined plate to drain excess oil.
• Serve alongside the marinara.

EASY FRIED EGGPLANT AND MOZZARELLA

Steps:

• Place eggplant slices in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak for 1 hour. Drain and pat dry with paper towels.
• Place beaten eggs in one bowl and breadcrumbs in another.
• Heat oil over medium high heat; enough to cover the bottom of the pan.
• Sandwich 1 slice of mozzarella cheese between two slices of eggplant.
• Dip eggplant slices in egg then in breadcrumbs.
• Place eggplant in hot oil.
• Fry 2-3 minutes on each side until golden brown.
• Drain on paper towels.

FRIED GREEN TOMATO, MOZZARELLA, AND BASIL "BLTS"

Steps:

• Preheat broiler.
• In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.
• On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon. Top with remaining bread slices, toasted sides up.

FRIED MOZZARELLA WEDGES W/ HOMEMADE MARINARA

Steps:

• Saute onions in saucepan (do not brown).
• Add liquid drained from diced tomatoes.
• Add basil, Italian seasoning, sugar & red pepper. Simmer 30 minutes or until liquid is reduced by half.
• Remove from heat & set aside.
• Cut cheese into thick slices & cut diagonally triangles.
• Beat egg whites with water & set aside.
• Mix bread crumbs, garlic salt, & Italian seasonings; set aside.
• Blend flour with corn starch; set aside.
• Heat oil for deep frying to 360 degrees.
• Dip cheese in flour, then in egg, then coat with bread crumbs.
• Place in hot oil & fry a few seconds until golden.
• Remove from oil and drain.
• Add all tomatoes to saucepan & cook 1-2 minutes or until heated.
• Pour marinara into dipping bowl & top with parmesan.

STUFFED FRIED WHOLE MOZZARELLA WITH SUN-DRIED TOMATOES

Steps:

• Cut 1/3 off the top of each mozzarella ball. Scoop out some of the cheese with a teaspoon to make a hole in each ball. Stuff hole with 1 teaspoon basil and 1 teaspoon sun-dried tomatoes; cover with the top.
• Beat eggs using a fork in a shallow bowl. Pour panko bread crumbs, salt, and pepper into a second shallow bowl.
• Dip mozzarella balls into beaten eggs, holding them with 2 forks so the top doesn't fall off. Dip in bread crumbs, turning gently to coat.
• Heat oil in a large saucepan to about 375 degrees F (190 degrees C). Test if oil is hot by dropping a few bread crumbs into the oil. If the oil fizzles, it is hot enough. Drop mozzarella balls carefully into the hot oil and fry on both sides until nicely browned and crispy, about 2 minutes per side. Remove from oil with a slotted spoon and drain on paper towels.

FRIED MOZZARELLA CHEESE STICKS

Steps:

• In a small bowl, mix the eggs and water.
• Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
• In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
• One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.