Sunday, May 2, 2010

Mozzarella Fritta

I was revisiting my eggplant parmesan recipe last night so I had the flour/egg/breadcrumbs assembly line all laid out on the table when Becky had an ingenious idea - let's make some mozzarella sticks!  So we did and they turned out pretty good.  We used fresh mozzarella in brine for ours so that is what I would definitely recommend (fresh mozzarella is always better than the dried, shrink-wrapped variety anyway).  However, if you only have the non-fresh kind available, it should still work.

  • 1 mozzarella ball, in 1/4" slices
  • 1/2 c. flour
  • 1 egg, beaten well
  • 1/2 c. breadcrumbs
  1. Dredge the mozzarella pieces through each of the coatings starting with flour, then egg, then breadcrumbs.
  2. Heat a pan with a generous amount of frying oil until the oil is hot.
  3. Carefully drop the breaded mozzarella pieces into the pan, flipping them after a minute or two.
  4. When fully cooked through, move the mozzarella pieces to a paper towel-covered plate to drain the excess oil.
  5. Season to taste and serve with marinara arrabiata or your dipping sauce of choice.


  1. Sounds delicious!

    Is adding the layer of flour before egg common with other recipes, as in fried or baked chicken? I've never tried it before, but it would make sense that the egg and then breadcrumbs would stick better.

  2. That is the process I typically follow when breading things. As you said, it makes everything stick together. If you try to skip the flour step (when working with chicken or mozzarella or another wet-ish ingredient) and go straight to the egg, most of the egg will slide right off and your breading layer will be spotty.

    Depending on what I am preparing, I may also season the flour with black pepper or other seasonings. This adds a hidden layer of flavor!

  3. Well I always think frying cheese is very, very brave. And also not for the plump among us! :)