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!



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



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.  



Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Chef's Corner | An Interview with Mario Rizzotti

Brian Hernandez goes one-on-one with famed chef Mario Rizzotti

Doubling down on delivery at Pagliacci Pizza

With 270 drivers on staff, this Seattle chain shares the keys to exceeding delivery expectations.

What’s Your Story? Il Primo Pizza & Wings, Richmond, TX

Co-owner Si Mendoza details the advantages—and the challenges—of adding a food truck to an existing brick-and-mortar business.

What you need to know about the new tax law

Some new deductions will be available, while others have been taken away.

Recipe of the Month: BBQ Pork Pizza

This recipe from T. Marzetti is sweet, bold, cheesy and guaranteed to satisfy.

Swag with swagger: Feel the brand-building power of logoed merchandising

Experts share their top tips for creating cool pizza swag that customers really want—and getting it into their hands.

The Lost Boys: Building a small-town pizza empire in the Deep South

This pair of best buddies from the Mississippi Delta made their pizza dreams come true—and no one’s more surprised than they are.

5 things pizzeria owners need to learn for Facebook success

Daily posts, boosted ads and video are essential to building an audience on the world’s largest social media platform.

Delivery: Do or Don’t? Behind the wheel at Pizza Shuttle

Delivery accounts for up to 70% of this Milwaukee pizza company’s business, but it isn’t getting any easier.

Tips from the Dough Doctor: Solving the mystery of blown dough

Mastering temperature control and proper dough management are crucial to preventing this all-too-common problem.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags