Fried Mozzarella Treat

This golden, crunchy Italian snack turns basic bread and cheese into a mouthwatering bite that brings real Italian street vibes straight to your home. The magic happens when the sandwich hits the hot oil, making that perfect mix of super crispy outside and stretchy, melty mozzarella inside.

I first tried making Mozzarella in Carrozza on a wet Sunday when my neighbor from Italy showed me her old family method. The second I took that first bite and saw those cheese strings pulling away from the crunchy bread, I knew I'd found my new favorite comfort snack.

Ingredients

• White bread: Four trimmed slices without crusts that wrap around the cheese perfectly
• Mozzarella: One 4.2 oz ball that gives that famous pull and soft taste - grab the freshest you can
• Eggs: Two large ones that make the rich outer layer for that golden finish
• Milk: Around 2/3 cup that teams up with eggs for the perfect dipping mix
• All purpose flour: Five tablespoons that lock in the cheese when you coat the sandwich
• Sunflower oil: Enough to fry with its plain taste and ability to get really hot
• Salt and pepper: Just a tiny bit to boost everything without taking over

Step-by-Step Instructions

Get your dipping stuff ready:

Mix eggs and milk in a bowl with a tiny bit of salt and pepper until it's all smooth. You want it thick enough to stick to the bread but not watery. Put flour on another plate nearby so you can work quickly.

Build your sandwiches:

Cut mozzarella into middle-sized pieces and put them evenly on two bread slices. Make sure the cheese doesn't go all the way to the edges or it'll leak when cooking. Top with the other bread slices and press the edges lightly to close them. Cut each sandwich corner to corner making triangles that cook more evenly and look fancy.

Cover the sandwiches:

First roll each triangle in flour getting every bit covered including the cut sides. This flour stops the egg mix from making your bread mushy. Then quickly dunk each floured triangle in the egg mix making sure it's totally covered but don't let it soak too long.

Cook till they're golden:

Heat oil in a pan until it's about 1/4 inch deep and hot enough that a bread crumb starts bubbling right away. Carefully drop coated triangles into the oil without putting too many in at once. Cook until they're deep gold, about 2 minutes per side, flipping gently with tongs. You want them dark amber which means they're perfectly crispy.

Let them cool and eat:

Put fried sandwiches on paper towels to soak up extra oil for a minute or two. This quick break also lets the super hot cheese inside cool just a bit while keeping its stretch. Eat them right away while they're still warm and crunchy.

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The name Mozzarella in Carrozza means mozzarella in a carriage which fits perfectly since the bread works like a little vehicle carrying the cheese. My favorite part is always that first crunch that gives way to the hot melty center creating that amazing texture mix that makes me want more.

Storage Tips

These treats taste best right after cooking when they're super crispy outside and melty inside. If you need to plan ahead, you can make the uncooked sandwiches a few hours early and keep them in the fridge. Just put baking paper between them so they don't stick together. Always do the final coating and frying right before you eat them for the best results.

Creative Variations

While the plain version tastes amazing, you can add lots of stuff to Mozzarella in Carrozza. Thin slices of prosciutto add a salty kick that works great with the mild cheese. If you don't eat meat, try adding basil and thin tomato slices for a caprese sandwich feel. For bigger flavors, throw in some anchovies or sundried tomatoes which pack a punch without drowning out the soft mozzarella taste.

Serving Suggestions

Make your Mozzarella in Carrozza even better with some dips. A basic tomato sauce makes a tangy buddy for the rich fried sandwich. For something fresh on the side, try an arugula salad with lemon and olive oil that cuts through the richness. These sandwiches go great with a light white wine like Pinot Grigio or a simple Italian beer to round out your Italian snack experience.

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Frequently Asked Questions

→ What bread should I use?

Plain white bread without crusts does the job. It’s great at keeping the filling in place and gets nice and crisp.

→ How do I stop mozzarella from oozing out?

Keep the cheese slices smaller than the bread. Gently press down and seal the edges firmly.

→ Which oil works best for frying?

Stick to sunflower oil. It doesn’t have a strong taste and fries well at high heat.

→ Can I change the filling?

Of course! Try adding grilled veggies, sun-dried tomatoes, anchovies, or even some ham for a fun twist.

→ How can I tell if the oil's ready?

Toss in a tiny bread piece. If it floats up with sizzling bubbles, the oil’s perfect for frying.

→ What’s the trick to avoid greasy sandwiches?

Place them on some kitchen paper after frying to let the extra oil soak away before eating.