Fried Mozzarella is one of those appetizers that I think everyone absolutely loves. You just can’t beat the gooey, stringy, and utterly yummy taste sensation that you get with this addictive dish.
And let us tell you, our Fried Mozzarella with Fresh Marinara recipe is about as good as they come.
HOW TO MAKE FRIED MOZZARELLA
Making this iconic appetizer is really pretty simple. As with all recipes, choosing top-notch ingredients will always help produce top-notch taste and texture.
Watch us show you how easy it to make homemade Fried Mozzarella!
It should go without say that using a quality mozzarella cheese is key. Don’t buy the mozzarella sticks that are in the supermarket cheese section. There is an edible casing around the cheese that makes it impossible for the breading to adhere to. It also doesn’t fry very well.
We love to get a beautiful block of fresh mozzarella and cut it into 1/4-inch to 1/2-inch rounds.
Next, all you need to do is set up your standard dredging line of flour, eggs and breadcrumbs.
Now, the breading is what can set set an average plate of fried mozzarella from a stellar, can’t-get-enough-of-this-stuff dish.
We go with a combination of fresh country white bread and Japanese panko breadcrumbs that deliver that ideal crispy, crunchy exterior. Then lock in amazing flavor with parmesan cheese, garlic and herbs.
AN UNUSUAL HISTORY
So, like us, you would assume that this delicious plate of food has its roots secured in Italian cuisine, right? Well, actually, that’s not the case.
Read more about Who Invented Fried Mozzarella Sticks from this really interesting article from ThrillList.com.
You know what? We really don’t care where it came from (but we are grateful for its origins); we’re just really glad it’s here right now, and we can go make it anytime we feel like it.
Which is often. Like right now.
Okay, one more secret to making the best Fried Mozzarella in the world: You’ve got to have amazing Fresh Marinara. Our marinara recipe is so flavorful and is the perfect compliment to the crunchy and creamy fried mozzarella.
I think we can safely safe this is about the best fried mozzarella you’ll ever have, and you’re guests will absolutely love it. But don’t worry, you’ll still enjoy ordering elsewhere. It probably won’t compare to yours, once you make this recipe at home…but fried mozzarella is so yummy, even the second-best versions are sill pretty tasty.
- 16 oz fresh mozzarella, cut into 1/4-inch to 1/2-inch medallions, or 1/4-inch sticks
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 2 large eggs, slightly beaten
- 3 pieces country white bread, crusts removed, torn into pieces
- 1 cup panko bread crumbs
- 1/4 cup fresh Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp Kosher salt
- 1 pinch freshly ground black pepper (link to recipe below)
- Fresh marinara sauce, for serving
- Pour enough oil into a sturdy skillet so it's about 2 inches deep. Heat to 350°F, using a candy thermometer to accurately gauge temperature, or toss a small piece of bread in the hot oil and when it sizzles and starts to turn brown, it's ready.
- Make the breadcrumb mixture by placing the white bread, panko, Parmesan cheese, garlic, parsley, oregano, salt and pepper into the bowl of a food processor and pulse until well combined and bread has become coarse crumbs.
- Set up a dredging station by taking three medium-sized bowls and placing the flour in one, the eggs plus a tablespoon of water in another, and the prepared breadcrumbs in the remaining bowl.
- Dredge each mozzarella piece first in the flour, then into the egg bath (shaking off excess), and then into the breadcrumbs. Use your fingers to help the bread crumbs adhere to the cheese. For extra crispy fried mozzarella, repeat the egg and breadcrumbs steps once again. Set breaded cheese pieces on a plate as you continue to work.
- Carefully add the breaded cheese pieces to the hot oil and fry until golden, about 2 to 3 minutes. Do this in batches, don't over crowd the pan! Drain on paper towel-lined plate.
- Serve immediately with fresh marina.
Hi Kris, I am going to try these out for a party tonight, do I need to freeze the mozzarella before?
Hi guys! I was wondering if I can premake these and keep in the fridge for a few hours or overnight until ready to fry? Or will they get soggy? I’ve made them once and they are AMAZING!!!!!!!! I’m planning to impress my Italian in-laws with them this weekend! 😉
Hi Ivy! You can absolutely prep these in advance. Keep them covered in the fridge and then about an hour before you’re ready to fry them, take them out so they can get to room temp. Have fun impressing the in-laws!! Sounds AWESOME!! And don’t hesitate to ask if you have any other questions! Best, Kris & Wesley
My hubby turned me on to you guys, and there isn’t a recipe we have tried that we didn’t love! Watching your videos is a total hoot!! We are making the mozzarella sticks tonight. Soooooo looking forward to them!
Hi Kathleen!! Yay!! Well, please give that hubby of yours a big ole hug and kiss from Kris and Wesley! LOL!! We really hope you guys enjoyed the mozzarella sticks. Those are so much fun and sooooo yummy!! Let us know how they turned out! xoxoxo
Hi! My mozz doesn’t end up crispy, could it be I’m frying each bit too close together?
Hi Lucy! So sorry for the delayed response. It very well could be an over-crowded pan. What happens is the cool breaded mozzarella really lowers the temperature of the oil so much that it just doesn’t quickly fry (and brown) it like it should. It’s hard to say 100% for sure since we weren’t there, but that should be the issue. Try again and maybe fry in smaller batches!! Hope this helps and let us know if you make them again and how they turn out! xoxo Kris & Wesley
These look incredible, can’t wait to try them!
They’re so good, Elan!! Let us know if you make them and what you think!!! Best, Kris & Wesley
These were amazing! Everyone at our party loved them ❤️ All of your recipe dishes I make are awesome!
Hi Karen!! So glad you had such success with the fried mozzarella! We love making those babies so much!!!! Thank you for letting us know and for the GREAT review! That means the world to us!! Stay in touch! All the best, Kris & Wesley
I don’t ear eggs.
NICE!! Kris, you are an awesome cook. But I am glad that I found this recipe a few days after THE game. That game was not worth a pound of mozzarella. Question: Do you think that these can be made in the Philips Air Fryer?
Hey Clem!! Thank you so much!!! And that’s hilarious…and we completely agree…such a boring game!!! Yes, these will work nicely in an air fryer. I wrote a cookbook for an air fryer manufacturer, and we did fried cheese, and it was great!! Let us know if you try it and have good luck with it! Best, Kris & Wesley
Hi Kris. I was waiting until I actually made this fried mozzarella (and the fresh marinara sauce) to reply. We had them last night. Well, the word “perfection” comes to mind, for both, the medallions and the sauce. Since I made these mozzarella medallions in the AirFryer, I placed them in the freezer for 30 minutes before placing them in the air fryer to prevent them from bursting during the cooking process. Tell you what… I can drink that marinara sauce in a wine glass. BTW, we are wine drinkers and accompanied this with Castello del Poggio Moscato D’Asti… (…tastes more like a wine cooler…) What can I say?! I had a menu penciled in for the Game of Thrones Season 8 premiere gathering. Now this fried mozzarella and marinara sauce will have center stage on April 19. I will be preparing 2 to 3 of those cylinders of mozzarella on Sunday morning and placing the breaded medallions in the freezer until frying time. Cooking it is going to be a b*#@$ because I have the Philips XL Airfryer, and not the XXL. Bummer! Alors, merci bien!!
Hey Clem!! So sorry for the delayed response here! That is SO awesome to hear!!! And that is great that you made them in the air fryer!! Perfect on so many levels!! And, yeah, the marinara sauce, pretty freakin’ amazing, right? Love the suggestion for wine pairing. We will try that out for sure!! April 19 is sounding better and better everyday. We are GOT fanatics and can hardly wait for the final season. Keep us posted on other recipes, too!! Always great hearing from you!! Kris & Wesley
Hi there, Kris. I have lost track of how many times I have made this fried mozzarella. Another one of your recipes that I have made three times already is the restaurant-quality salsa. It has become a ritual for me to come home from work and pig out on this salsa with homemade tortilla chips, accompanied by a glass of Yellow Tail Shiraz, or two…who am I kidding, sometimes three glasses. LOL!!! That is the reason that I have had to make it three times. A couple of times my wife has bought mango salsa at Costco. I am waiting until we get fresh, ripe mangos here in the northeast. I will cube a couple of those and include them in your salsa. But I like your original recipe so much that it would feel sacrilegious to mess with the original. BTW, you guys enjoy THRONES this coming weekend. I am glad that they moved up the original date to the 14! They had a premiere here in NYC, but we did not get to attend.
Hey Clem!! That fried mozzarella and our salsa is addictive, right? Throw in a few glasses of wine, and you’ve got yourself a nice evening (or afternoon! lol). The fresh mangos sound amazing. Throw ’em in, they would be wonderful, we have no doubt!! And YES…can hardly wait for GOT. Can’t believe it’s finally time for it to air!!! Lots to discuss in the coming weeks, that’s for sure!! Cheers!! Kris & Wesley
OMG! This looks amazing! WE LOVE FRIED CHEESE!!!