Fried Mozza

Fried mozza, it doesn’t get much better then a meal that is cheese and fried, put together.

The process itself is a little messy and annoying but trust me, it can’t be too high-tech or I would have never made it 😜

To give credit where credit is due, it is actually Mike who decided to try this ingredient combination πŸ˜‰



Fried Mozza

Serves 2 as a main dish.

What You’ll Need :

6 Mozzarella balls ( we get mozzarella balls for as little as 30 cents here! )

Salt and pepper to taste

1 1/3 cups flour

1 1/3 cups Panko crumbs

3 eggs

1/3 cup olive oil


Slice the mozza into 1/4 in. round slices.

Combine the flour, panko, salt and pepper.

Lightly whisk eggs in a separate bowl.

You can batter the mozza slices two ways.

Mikes way: Dip each piece of mozza separately in egg and then coat it in the flour mixture.

My way: Make sure the mozza slices have all been dipped in egg and then transfer them into a large ziplock bag with the flour mixture.
Seal the bag making sure to leave air inside and shake to coat.

Mikes method of course makes for evenly and thoroughly coated pieces every time but in turn takes much longer and ends in batter caked fingers 😁

My method is much faster, cleaner and generally gives a decent coating though not as evenly as Mikes.

Transfer your battered mozza to a freezable container and allow to chill (if waiting for them to fully freeze isn’t an option) before frying.

We like to fry our mozza when it’s frozen, as this helps with the cheese being fried and not just melting.

1/3 cup olive oil should be enough so long as your frying pan is even and the oil doesn’t just flow to the edges.

Heat on high, once the oil is hot, drop in the frozen mozza.

3 minutes on each side should achieve the golden color you want.

Cover the mozza in your preferred brand of tomato pasta sauce and enjoy!


Garlic bread makes for a good side , as do fried mushrooms, for those of you who enjoy eating fungi and or fairy homes.
This can easily be made as an appetizer or main dish.
Grilled chicken can also be incorporated nicely if you don’t feel like having just cheese for a meal 😏

Let me Know if you try making it and what you thought! πŸ˜„πŸ΄

Author: jessicapeters95

Hello humans 😊 This is where you learn about me I suppose, though anyone reading this right now most likely knows all the boring details ;) I am Jessica Rose Peters-Hagenouw. (Always thought I'd be able to pronounce my married name but hey, life doesn't go as we plan.) June 11, 1995, tis the day Robert and Bonnie Peters received the most adorable, amazing, wonderful, surprise 3rd child they could have dreamed of. Speaking of being the third child, I have an older brother and an older sister. Both of whom are married and have wee little families of their own, making 'Aunty Jess' another name I go by. I grew up and have lived all of my years up till November 2015 in Saskatchewan, Canada. Making summers that are extremely short and winters that never end, vast open spaces, northern lights, unthinkable amounts of mosquitoes, lakes, forests and people waving to you on the grid road all different things that mean = Home. But Home is not where I'll be for some time. My husband is a Dutchman, living in Europe. Therefore I too have been living in Europe for the last few months. The reason I started this little blog/journal/writing thing, is to document a bit of my "whole new world," for those at home who wont be awake at 3:00 am wanting to hear about how I couldn't find flour at the grocery store. Thanks for stopping by and taking a peek into my little life 😊

4 thoughts on “Fried Mozza”

  1. Already made once since arriving back from Holland and having Mike make them for us.πŸ‘ŒπŸ» Simple, something different and delicious! I buy my fresh mozza at Costco here and it’s already pre sliced πŸ˜‰


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