Fried Mozzarella

Chef Santo Bruno shares a classic recipe for his favorite snack from childhood



Chef Santo Bruno (left) and Richard Ferrara of Marsal & Sons (right) chat with Kyle Goodin of Beech Ovens.

SLNY Productions

 

When I was a kid, my mom used to give me fried mozzarella as a snack. My own children consider it one of their favorite dishes to this day, and so do I. It’s stretchy, melty and loaded with salty, cheesy goodness. More and more pizza shops are selling fried mozzarella, or mozzarella sticks, on their menus as appetizers. If you haven’t added it to your menu, I will show you how to make it now, and you can thank me later as your appetizer sales explode. Serve it with a little marinara sauce, and your customers will thank you, too! Mangia!

 

Ingredients:

  • 14 oz. fresh mozzarella
  • ¼ c. oil
  • 2 eggs
  • Flour, seasoned to taste with salt and pepper
  • Plain breadcrumbs

 

Directions:

Cut the mozzarella into slices about ½” thick. Gently pat off the extra moisture with a paper towel. Heat the oil in a frying pan. While the oil is heating, beat the eggs. Meanwhile, place the flour and breadcrumbs on two separate plates. First, press the cheese slices into the flour, coating them evenly. Shake off the excess, then dip them into the beaten egg mixture. Finally, dip the cheese slices into the breadcrumbs. Repeat this process twice, then fry immediately in the heated oil. Fry the cheese slices until they turn a golden-brown color. (Pay close attention, because the breadcrumbs may fall off the cheese while frying.) Take them out, and let them drain on a paper towel. Serve hot.  

 

 

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