Mozzarella in Carrozza — Crispy Fried Mozzarella Sandwiches

By Sprig Originals ✓ · cooked up in Sprig

Naples' answer to grilled cheese: soft sandwich bread packed with mozzarella, dipped in egg and breadcrumbs, then deep-fried until it shatters into a molten, stretchy centre. Eight everyday ingredients, one pot of hot oil, and dinner (or a very good snack) is on the table in half an hour.

Ingredients

• 8 slices soft white sandwich bread
• 8 oz low-moisture mozzarella, thinly sliced
• 1/2 tsp fine salt
• 1/4 tsp black pepper

• 1/2 cup all-purpose flour
• 3 large eggs
• 3 tbsp whole milk
• 1 1/2 cups fine dried breadcrumbs
• 6 cups vegetable oil, for deep-frying

• 1 1/2 cups jarred marinara sauce, warmed

Instructions

1. Build four sandwiches: divide the mozzarella between four bread slices, keeping the cheese about 1/2 inch back from the edges so it cannot leak, season with the salt and pepper, and top with the remaining bread. Press each sandwich down firmly with your palm, then trim off the crusts and cut each into two rectangles. Press the cut edges together hard to seal.
2. Set up three shallow bowls: flour in the first; eggs beaten with the milk in the second; breadcrumbs in the third. Dip each sandwich half in flour (shake off the excess), then fully in egg, letting the edges soak for a couple of seconds, then press all over into the breadcrumbs. Return each one to the egg and then the breadcrumbs a second time for a double coat that seals the cheese in. Set on a plate and chill 10 minutes.
3. Pour the oil into a deep, heavy pot so it comes no more than one-third up the sides, and heat over medium to 350°F (175°C) on a thermometer. Safety note: never leave hot oil unattended, keep the pot handle turned inward and away from children, keep water and wet utensils away from the oil, and have a lid nearby to smother flames — never use water on an oil fire.
4. Fry two or three pieces at a time so the oil temperature does not drop, lowering them in gently with a slotted spoon. Fry 2 to 3 minutes, turning once, until deep golden brown all over.
5. Lift out with the slotted spoon and drain on a wire rack or paper towels. Let the oil return to 350°F (175°C) between batches, about 1 minute, then fry the rest.
6. Rest the fried sandwiches for 2 minutes so the molten cheese sets slightly, then serve hot with the warm marinara for dipping.
7. Cool the oil completely in the pot before straining it into a jar to reuse, or pouring it into a sealed container for disposal — never down the drain.

Chef's tips

Nutrition (per serving, estimated)

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