Oct 27, 2011

Mozzarella fritta recipe

Image © PiccanteDolce

Fried food.

I can't get enough of it.

Rome is big on fried things, and my favorite diet sin is ordering fritto misto all'italiana and doing serious damage to my arteries.

I've posted recipes of many of the elements that compose this fabulous deep-fried dish: Mozzarella in Carrozza, Arancini, Panelle, Zucchini blossoms, Olive Ascolane, fried sage leaves and even fried custard.

But there's one component of fritto misto all'italiana that I love above all else, and that's fried mozzarella. A crisp, cunchy golden crust that conceals a hot, melty and milky filling. Just writing about it makes my mouth water.

When I get the craving for some mozzarella fritta there are two things I can do: hop down to the trusted pizzeria next door and get two orders to go; or fry some myself. Here's how I do it.

2 bocconcini of mozzarella di bufala (bocconcini are the 3-inch balls)
2 eggs, beaten
Flour for dredging
Breadcrumbs mixed with a small pinch of polenta (cornmeal)
Vegetable oil for frying

Beat the eggs in a bowl, and heat oil in a large frying pan. If you are the lucky owner of an electric fryer, I envy you.

Cube the mozzarella and dredge in flour. Then dunk in the egg wash, coat well with breadcrumbs, and fry until golden.

Drain on paper towel, dust with a pinch of salt, and serve immediately.



  1. una tentazione alla quale non saprei resistere

  2. Yeah, I'll take two plates worth, please :)

    Wait, make that a plate and a half. Gotta watch my girlish figure.

  3. favolosa!!! mio marito ne mangerebbe a quintali! è tantoche non la faccio più :-) ciao Ely

  4. They look absolutely delicious!!

  5. I agree, fried mozzarella is sinfully good indeed. But for me the absolute best fried food is "crema fritta", a typical thing from the Marches' region (I noticed you mention fried custard as a typical thing from Veneto: I guess it is one of those things that different regions claim their own).

  6. fried mozzarella? being bad never felt so good.

    sign me up.

  7. Yummy yummy yum. One of my favourites too.

  8. i am with you!!! heading down tomorrow so hope I get my fair share!

  9. Oooh this just looks amazing!

  10. Fabulous! I probably would never make this myself, but it sounds sinfully delicious indeed!

  11. Sinfully Delicious! LOL
    Can I have some more please?

    How is my very favourite Italian Girl?

    btw If you would like to hear what my voice sounds like I made a video on my latest post. Someone said I sound like a hypnotist! LOL

    Edoardo Luciblù

  12. I love fried foods, too! Like the say, even a shoe tastes good when it's fried. :=)

  13. Wouldn't you know it! I have all the ingredients. Darn - I think I have to make it!

  14. Simona~
    MAI resistere alle tentazioni!

    I think we should have three...

    No, perché?! Povero marito ;)

    And they taste even better!

    Demonio Pellegrino~
    Crema fritta is amazing, I agree. But the sweetness I can have just so much of. On the other hand, I can't get enough of mozzarella...

    Get in line, sista ;)

    We have a lot in common!

    Buob viaggio ;)

    Tuscan Foodie~
    Sei un goloso!

    And tastes amazing!

    Happy to see you here, always :)

    Heading over asap to hear it ;)

    This blog should have been called "Basta che sia fritto"

    Yay! Happy frying


  15. Oh, I also love all things fried. I love the fried olives and even though I have only eaten them once, I think about them a lot and how good they were. I had a fried rice ball that was pretty good, of all places, Rome airport.

  16. Oh this would just do me in, but I couldn't resist. going for mozzarella now.

  17. Oh my goodness, these little bites look absolutely delectable. :-) I just learned how to make cheese this weekend, and my friends urged me to coat the halloumi with sesame seeds and fry it. Ooooee, you just reminded me I have to do that pronto! :-)

  18. This recipe is a keeper. My favorite food is Mozzarella Sticks and I think I have had a million different kind. I love this recipe.