MOZZARELLA IN CARROZZA RECIPE & HISTORY - traditional Neapolotan fried cheese sandwich
Recipe type: appetizer
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4
  • 5 oz (140 g) mozzarella
  • 8 slices white bread
  • 3 eggs
  • 3 tbsp whole milk
  • 1 cup sesame oil
  • 1 tsp black pepper
  • to taste table salt
  1. MOZZARELLA TREATMENTIf you opted for the traditional Bufala mozzarella, cut it into slices, same thickness of the bread; salt a little and place over a colander. Finally, place the strainer over a bowl, and store in fridge covered for about 8 hours, up to 24h. Otherwise, if you are using a more solid mozzarella like Fiordilatte, slice it just before preparing Mozzarella in Carrozza.
  2. MAKING MOZZARELLA SANDWICHFirst, cut and discard the crust from the bread slices shaping every slice into a square. Now, dry every slice of mozzarella with a clean kitchen towel, then build 4 sandwiches.
  3. COATING THE MOZZARELLA IN CARROZZAAt this point, let's prepare the batter. Crack the eggs, and pour them into a bowl along with the whole milk and 3 pinches of salt, then whisk until consistent. After that, flour the mozzarella sandwiches, shaking them to discard the flour in excess. Then, soak quickly in all their part, and fry as soon as possible, as described in the following step. Pay attention: the sandwiches will be precarious until properly fried.
  4. FRYING AND SERVINGPour the oil into a saucepan, and preheat to 340° F (170° C): you want the line of the oil cover half of the sandwich. Now, fry the Mozzarella in Carrozza, a couple at a time, until golden, flipping them on halfway. Rest the sandwiches a little over paper towels to drain the oil in excess, then serve hot and stringy!
  5. PREPARE MOZZARELLA IN CARROZZA IN ADVANCEIn case of leftovers, or if you prefer to prepare the Mozzarella in Carrozza in advance, fry and store them into the fridge in a covered box. Before serving, place the sandwiches on a tray and re-heat into the oven.
Recipe by philosokitchen at