Mozzarella Fritta (Italian fried cheese)

Name: Mozzarella Fritta
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb mozzarella cheese (cut into thick slices); 3 medium eggs; Italian bread crumbs (as needed); Oil for frying (as needed); salt and pepper (to taste)

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Mozzarella fritta is a simple and easy Italian appetizer made of mozzarella cheese dipped in an egg mixture, covered with breadcrumbs, and then deep-fried.

Mozzarella fritta piled on a cutting board.

The melty and gooey cheese on the inside and the crispy texture on the outside makes this antipasto one of the most requested all over the world.

What Is Mozzarella Fritta?

Mozzarella fritta is a tasty Italian recipe made by breading mozzarella slices and deep-frying them until golden crispy.

In Italy is usually served in restaurants as an antipasto, aka, an appetizer, with no sauces or dips but just enjoyed warm and crispy as it is.

The format can vary from slices to balls or sticks, and they can also be found in the frozen treats departments in every supermarket or in stores that sell only frozen treats called negozio di surgelati.

Dipping a small piece of mozzarella fritta in marinara sauce.

But making Italian fried mozzarella at home is very easy and for sure a better option than the store-bought frozen treat. Let’s see what you need to make this recipe.

Ingredients for Italian Fried Mozzarella

MOZZARELLA CHEESE – Restaurants will always use the type that comes without liquid and is called mozzarella filante. That’s the most popular type you can find also all over the world.
EGGS – Whisked with salt and pepper to serve as glue for the breadcrumbs.
BREADCRUMBS – For a golden and more sturdy coating, use Italian breadcrumbs. Otherwise, you can also use panko crumbs but be aware that the texture might change a big.
OIL – Canola, sunflower, corn, or peanut oil works perfect for deep-frying and that’s what I normally use.
SALT AND PEPPER – For taste, you can also add other types of spices if you want.

Mozzarella fritta ingredients displayed on a cutting board.

How To Make The Recipe

Place the breadcrumbs on a large plate and keep them aside.

Cut the mozzarella cheese into thick slices. If you using fresh mozzarella you will need to drain it in a colander for about 1 hour to get rid of the moisture.

In a small bowl crack the eggs, add 3 tablespoons of water, season with salt and pepper, and whisk until combined. Add other seasonings if you want to.

Mixing eggs with salt and pepper in a deep plate.

Dip a few slices of mozzarella into the egg mixture and slightly shake them to remove the excess. You can use your hands, kitchen tongs, or a fork to do this step.

Dipping mozzarella slices in eggs mixture.

Coat the cheese slices with breadcrumbs making sure it cover all sides.

Coating mozzarella sliced with breadcrumbs in a plate.

Now, return the slice to the egg mixture and then again to the breadcrumbs for a second layer.

Collage with 2 photos of mozzarella fritta second layer of coating.

TIP: If you notice the mozzarella cheese is not fully covered, go ahead and make a third layer of egg+breadcrumbs.

Place the breaded cheese on a plate and repeat the steps until all mozzarella slices are used. Pop the mozzarella slices in the freezer for about 10 minutes.

Heat 3 inches (about 8cm) of frying oil in a pan over medium heat. If you use a frying thermometer, the oil should be 350°F/175°C.

Fry a few pieces of mozzarella slices at a time flipping them from time to time until nicely golden and crisp.

As you remove them from the oil place them onto a cooling rack to remove the excess oil.

Serve immediately this Italian fried mozzarella with your favorite dip or sauce, or just enjoy as it is.

Serving Recommendations

You can serve this recipe as an appetizer with various sauces or dips, or also as a main dish (think of grilled cheese) with your favorite sides. Here are our recommendations for sauces, dips, and sides:

Marinara Sauce – Of course, this is the typical sauce to dip in your crispy mozzarella.
Guacamole salsa – We love serving this recipe with this salsa sometimes, as an Italian-Mexican fusion that works perfectly!
Ensalada de coditos – This macaroni creamy pasta makes the perfect side too.
Arugula salad with apples – For a light side, it makes the perfect dinner for any weeknight.

Mozzarella Fritta in a cutting board with marinara sauce on a bowl on the side.

Recipe Variations

You can add a little bit of parmigiano cheese to the bread crumbs.
Mix in some finely chopped herbs (basil, parsley, or even cilantro) to the egg mixture for a fresh touch.
My favorite twist is to add a pinch of chili flakes to the egg mixture for a spicy kick.
Add a pinch of your favorite Italian seasonings, or garlic and onion powder to the eggs or the breadcrumbs for more flavor.

Tips and Tricks

Coat twice the cheese, as the recipe calls. This will create a sturdy coat that will prevent the cheese from spilling out during frying.
If you want a crispy and even texture you will need to deep-fry, pan-frying will not give you the same texture.
Fry a few pieces at a time, it will be easier to flip them and will keep the oil at the right temperature.
Place fried mozzarella on a cooling rack. If you put it over paper towels it will create some moisture and ruin the crispiness.
Make a healthier version by cooking it in the air fryer or in the oven.
If want to use the other type of mozzarella, the one that comes in a bag with whey, just make sure to drain it for at least one hour to discard the excess liquid.
This recipe is best when served immediately. That being said, you can still store leftovers in the refrigerator for up to 4 days.
Reheat the mozzarella fritta at 400°F/200°C until warmed through and slightly crispy again.

FAQ

Can mozzarella fritta be frozen?

Yes, absolutely. Place uncooked breaded cheese slices in a single layer on a platter and put it in the freezer. Remove after 6 hours when each piece will be already solid and transfer to a zipper bag. Store for up to 3 months.

You don’t need to thaw them, just fry as many as you want over medium heat to give time for the pieces to defrost while cooking.

Can you use bocconcini instead of mozzarella?

Yes, you can. But, if the ones you buy are preserved in whey, you will need to leave them to drain overnight in a colander over a bowl, to get rid of the excess moisture.

Do they eat fried mozzarella in Italy?

Absolutely! It is a popular appetizer served in almost any restaurant in the country.