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.  

 

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

SmartMarket: Pizza Possibilities With Ardent Mills

Make the most out of your dough recipe with a range of Ardent Mills flours, from gluten-free to Italian-style 00.

Idea Zone: Is Your POS System Optimized for Your Pizzeria?

Revel Pizza Solution partners with Apple to bring owners the best in secure, easy-to-use POS systems

Using Video to Draw in Customers is Key to Staying Relevant in the Coming Years

Learn four easy ways you can employ video to effectively attract attention and connect with customers.

PMQ Takes A Tour Through the Museum of Pizza Pop-Up Exhibition in New York

Pizza pop culture invades New York City with a limited-time pop-up, The Museum of Pizza, giving visitors a host of Instagrammable experiences.

Is Your Sauce The Boss? Tips on Successful Sauces

From marinara and pesto to nacho cheese and gravy, pizza insiders share the secrets behind their most successful sauces.

Quad Cities-Style Pizza: Tinkering With Tradition

Quad Cities pizzerias are an eclectic mix of traditionalists and tinkerers who crave change.

Experience Hog Heaven With This BBQ Pork Pizza by Marzetti Foodservice

Marzetti's range of sauces will add a delightful kick to any recipe.

The Benefits of Building Your Own Oven From Scratch

United States Pizza Team veteran Jason Samosky guides us through the ins and outs of building your own wood-fired oven.

Chef's Corner | Pete Blohme Tricks Out a Tasty Treat With Beignets

Serving up beignets, paninis and patriotism in Alabama’s French Quarter, Panini Pete’s fries up a taste of Southern hospitality with these delightful sugar-dusted puffs.

Should You Hire An Interior Designer? The Think Tank Has Some Advice

Think Tankers discuss the ins and outs of hiring a design expert to spruce up their spaces.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags