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An overhead view of three mozzarella fritta on a wooden board with fresh basil leaves and cherry tomatoes on it. There is tomato basil sauce to the upper left and more mozzarella fritta to the right as well as some decorative items and fresh ingredients.

Fried Italian Mozzarella Fritta in Tomato Basil Sauce

5 from 2 votes
Also known as Mozzarella in Carrozza or simply fried Mozzarella, this is an Italian classic that everyone will love. With a creamy tomato basil sauce on the side, you can serve it up as a starter to an Italian meal or a hot plate at a party. You can also freeze this recipe for convenience, allowing you to make it ahead of time and serving it up with ease.
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Course: Appetizer, Side Dish, starter
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 10 Slices
Calories: 275kcal
Author: Rebecca Foxley

Ingredients
 
 

For the Mozzarella

  • 400 g Block of Cooking Mozzarella
  • 2 Large Eggs
  • 30 g Plain Flour
  • 100 g Panko Breadcrumbs
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1 tsp Black Pepper

For the Tomato and Basil Sauce

  • 1 tbsp Butter
  • 1 Small Red Onion
  • 1 Clove of Garlic
  • 400 g Chopped Tinned Tomatoes
  • 0.25 tsp Dried Oregano
  • 1 tbsp Dried Basil
  • 1 tbsp White Sugar
  • Sea Salt and Black Pepper, to taste
  • 100 ml Double Cream

Instructions

Mozzarella

  • Place the plain flour into a bowl and set it aside.
  • In a separate bowl, crack the eggs and lightly beat them.
  • In a third bowl, combine the panko breadcrumbs with dried basil, dried oregano, and black pepper. Mix well.
  • Take the mozzarella block and cut it into 10 equally sized pieces.
  • Begin coating each piece of mozzarella. First, dip it into the flour, ensuring it's lightly coated. Shake off any excess.
  • Next, dip the floured mozzarella into the beaten eggs, ensuring it's well-covered.
  • Finally, coat the mozzarella in the breadcrumb mixture. Press it into the breadcrumbs and turn it to cover all sides evenly.
  • After this, return the mozzarella to the beaten egg and coat it again. Be careful not to remove the existing breadcrumb coating.
  • For the final coating, place the mozzarella back into the breadcrumbs, ensuring both sides are coated well.
  • Place each piece of coated mozzarella carefully on a clean plate while you continue with the remaining pieces.
  • Once all the mozzarella pieces are coated, cover the plate and place it in the fridge to chill while you prepare the sauce.
  • Once the sauce is ready, heat some olive oil in a frying pan and add the breaded mozzarella pieces once hot. Leave space in-between each one for even frying.
  • Fry on both sides until golden brown and serve with the tomato sauce while hot.

For the Tomato Basil Sauce

  • Finely chop the red onion and crush the garlic.
  • In a pan over medium heat, melt the butter. Add the chopped onion and sauté until it becomes soft and transparent. Add the garlic and continue to fry for another minute.
  • Add the chopped tomatoes, dried oregano, dried basil, and sugar to the pan. Mix everything together and season with salt and pepper.
  • Heat the mixture over medium heat until the sauce begins to thicken slightly.
  • Remove the tomato sauce from the heat and place it in a food processor or use a stick blender. Blend briefly to break up any large lumps but leave some texture.
  • Return the tomato sauce to the pan. When you're ready to serve the mozzarella fritta, add the cream. Gently mix the cream over low heat to avoid separation and heat it through.
  • Pour the tomato basil sauce over the Mozzarella fritta or serve it on the side. Serve while hot, when the cheese is melty and irresistible.

Recipe Notes

 
  • If you wish to use fresh mozzarella, allow it to drain, sliced with a sprinkle of salt for a few hours in the fridge before using. 
  • Don't skimp on the double coating of breadcrumbs, it helps to keep the mozzarella inside the layer when frying. 
  • You can prepare the sauce ahead. Leave out the cream until you're ready to serve it to prevent separation from occurring.
  • You can freeze the prepared mozzarella before frying. When you wish to use it, fry it straight from frozen over a slightly lower heat to allow it to cook through before the breadcrumbs brown too much. 
  • The tomato sauce can also be frozen, just omit the cream before freezing and add when reheating to use. 
  • Garnish your dish with fresh rocket leaves and finely sliced red onion. 

Nutrition Estimate

Calories: 275kcal | Carbohydrates: 18g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 84mg | Sodium: 426mg | Potassium: 235mg | Fiber: 2g | Sugar: 4g | Vitamin A: 670IU | Vitamin C: 5mg | Calcium: 267mg | Iron: 2mg