Mozzarella in Carrozza (Fried Mozzarella Sandwiches)
Category: Appetizers
Servings: 24 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| White bread (sliced loaf) | 12 slices |
| Buffalo mozzarella | 500g |
| Fine salt | to taste |
| Eggs | 5 |
| All-purpose flour (00) | 100g |
| Breadcrumbs | 300g |
| Sunflower oil | 1 liter |
Instructions
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Prepare the Mozzarella
Begin by slicing the buffalo mozzarella into 1 cm thick slices. Arrange the slices on a tray lined with paper towels, and gently press the mozzarella to remove excess moisture. If necessary, change the paper towels a few times until the mozzarella is completely dry.
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Assemble the Sandwiches
Lay the slices of white bread on a cutting board. Place a slice of mozzarella on each bread slice, ensuring the mozzarella covers the entire surface without spilling over the edges. Sprinkle with a pinch of salt and gently press the bread and mozzarella together to compact the filling. Repeat this process for all the bread slices until all mozzarella is used. -
Trim the Edges
Using a knife, trim the crusts of the bread to create a uniform shape. -
Cut the Sandwiches
You can cut the mozzarella sandwiches in two different ways. For a classic square shape, simply cut each sandwich into halves. Alternatively, for a triangular cut, slice the bread diagonally. -
Prepare the Breading Station
Crack the eggs into a shallow dish and whisk them with a fork or a whisk for a few minutes to make them well-beaten. In two other shallow dishes, place the sifted flour in one and the breadcrumbs in the other. -
Coat the Sandwiches
Take each sandwich and first dip it into the flour, coating all sides. Shake off any excess flour and then dip the sandwich into the beaten egg, ensuring it’s fully covered. Transfer the sandwich to the breadcrumbs, pressing lightly to coat the entire surface. Use a knife to gently press the edges and the surface to ensure an even and firm coating. Repeat this process for the remaining sandwiches. -
Chill the Sandwiches
Once all the sandwiches are coated, place them on a tray lined with parchment paper and refrigerate for about 30 minutes. This step helps the breading set and ensures a crispy finish. -
Second Breading (Optional)
After the initial chilling, you can repeat the breading process for a thicker, crunchier crust. Dip the sandwiches again in the beaten egg, remove any excess, and coat them with the breadcrumbs. Press lightly to ensure the coating sticks well. Refrigerate the sandwiches again for another 30 minutes to firm up the second layer of breading. -
Fry the Mozzarella in Carrozza
In a deep frying pan or skillet, pour the sunflower oil and heat it to 170-180°C (340-350°F). Fry the sandwiches in batches, making sure not to overcrowd the pan. Fry each sandwich until golden brown and crispy on both sides. This should take about 2-3 minutes per side, depending on the size and thickness of the bread. -
Drain and Serve
Once the sandwiches are golden and crispy, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve immediately while hot and crispy.
Mozzarella in carrozza is a deliciously indulgent appetizer, perfect for any occasion. These crispy, golden sandwiches filled with melted mozzarella are sure to be a hit at your next gathering or family meal.
