Golden and crisp on the outside, soft and melty in the middle, these fried mozzarella cheese slices are such a fun appetizer to make at home. The double coating gives them a sturdy, crisp crust, and a short freezer rest helps keep the cheese from leaking while frying.
Ingredient Tips
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Fresh mozzarella log: Use a firm, fresh mozzarella log that slices cleanly. Avoid very wet mozzarella packed in lots of liquid, since it is harder to bread and more likely to leak while frying.
- Cornstarch: Mixed with the flour, it helps the coating fry up crisper.
- Eggs and water: The water thins the eggs slightly, so the coating goes on more evenly.
- Panko breadcrumbs: These add a coarser texture and better crunch.
- Italian-style breadcrumbs: These fill in gaps better than panko alone and help create a more even coating.
- Parmesan cheese: Adds salt and extra savory flavor to the breading. Use finely grated Parmesan, so it mixes in evenly.
- Dried parsley and oregano: These add classic Italian-style flavor to the coating.
- Neutral oil: Use an oil with a high smoke point, such as canola oil or sunflower oil.
- Marinara sauce: Serve on the side for dipping. Warm it before serving.
Recipe tips for success
- Pat the mozzarella dry well before breading. Less surface moisture helps the coating stick better.
- Double coat each slice. That extra layer helps seal the cheese and reduces leaking in the oil.
- Press the breadcrumbs on gently so they adhere well and fully cover the surface.
- Freeze the breaded slices for 10 to 20 minutes before frying. This gives the coating time to set and helps the cheese hold its shape.
- Keep the oil at 365°F (185°C). If the oil is too cool, the coating turns greasy. If it is too hot, the outside browns too fast before the center softens.
- Fry in small batches so the oil temperature stays steady.
- Turn the slices gently once they are in the oil so they brown evenly without breaking the coating.
- Serve right away. Fried mozzarella is best while the coating is crisp and the center is still soft and melted.
Recipe
Recipe
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Fried Mozzarella Cheese Slices
slices
These fried mozzarella cheese slices are made with fresh mozzarella, a seasoned breadcrumb coating, and a quick double dredge for a crisp finish. Serve them hot with warm marinara sauce for an easy appetizer or party snack.
Equipment
- 3 medium bowls
- Whisk
- Paper towels
- Parchment paper
- Baking sheet or tray
- Heavy skillet or saucepan
- Spider strainer or slotted spoon
- Thermometer, optional
Ingredients
- ¼ cup all purpose flour
- 1½ tablespoons cornstarch
- 4 large large eggs
- ½ cup water
- 1 cup panko breadcrumbs
- 1 cup Italian style breadcrumbs
- ½ cup finely grated Parmesan cheese
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried parsley
- 2 teaspoons dried oregano
- 1 teaspoon salt
- Pinch ground black pepper optional
- 16 ounces fresh mozzarella log 450 g, cut into 14 to 16 slices
- 2 cups neutral oil for frying, or as needed
- Warm marinara sauce for serving, optional
Instructions
- In one bowl, whisk together the flour and cornstarch. In a second bowl, whisk together the eggs and water.
- In a third bowl, mix the panko, Italian style breadcrumbs, Parmesan, onion powder, garlic powder, parsley, oregano, salt, and black pepper if using.
- Pat the mozzarella slices dry with paper towels. Coat each slice in the flour mixture and shake off the excess.
- Dip each slice in the egg mixture. Coat in the breadcrumb mixture and press gently so it sticks.
- Dip the slice back into the egg mixture. Coat again in the breadcrumb mixture until fully covered.
- Place the breaded mozzarella slices on a parchment lined tray. Freeze for 10 to 20 minutes.
- Pour oil into a heavy skillet or saucepan to a depth of about 1 inch. Heat to 365°F (185°C).
- Fry a few slices at a time for 1 to 1½ minutes, turning as needed, until golden brown. Transfer to a paper towel lined plate.
- Serve right away with warm marinara sauce, if desired.
Notes
- A firm fresh mozzarella log works best here.
- You can use only panko or only Italian style breadcrumbs, but using both gives the best mix of crunch and coverage.
- You can skip the extra dried herbs and seasonings if your Italian style breadcrumbs are already heavily seasoned, but they do add more flavor.
- These make about 7 to 8 appetizer servings if you serve 2 slices per person.
- Nutrition information is a rough estimate per slice without the oil, assuming the drain the oil well on paper towels.
Nutrition
Serving: 1slice | Calories: 169kcal | Carbohydrates: 11g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 469mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 288IU | Vitamin C: 0.1mg | Calcium: 212mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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