Extra-Crispy Fried Mozzarella Recipe • 1 hr 5 min
Step 1 In a small skillet, melt the butter over low heat. Add the anchovies and cook, smashing and stirring, until the fillets are dissolved, about 3 minutes. Remove the pan from the heat, stir in the parsley and set aside.
- ½ cup (1 stick) unsalted butter
- 3 anchovy fillets
- 1 teaspoon minced fresh parsley
- 2 quarts vegetable oil, for frying
- 16 ounces fresh mozzarella (vacuum-sealed without water)
- 1 Italian hoagie roll (or other long, crusty sandwich roll with a tender interior)
- 10 (8-inch) wooden skewers
- 1 cup all-purpose flour
- ⅔ cup finely freshly grated Parmesan or pecorino cheese
- 1½ cups seltzer
- In a small skillet, melt the butter over low heat. Add the anchovies and cook, smashing and stirring, until the fillets are dissolved, about 3 minutes. Remove the pan from the heat, stir in the parsley and set aside.
- Clip a deep-fry thermometer to the side of a large Dutch oven or heavy-bottomed pot and set it over medium heat. Add the oil and heat it to 375 degrees.
- Cut the mozzarella into about eight 1-inch thick rounds, then cut each round in quarters. Cut the hoagie roll in the same way to create equal-size pieces. Skewer the mozzarella and bread in this pattern: mozzarella, bread, mozzarella, bread, mozzarella. Keep the ingredients tight toward the pointy end of the skewer for easy dipping and frying. There will be enough to make 10 skewers, with some extra pieces in case you need them.
- In a medium bowl, whisk together the flour and Parmesan. Pour in the seltzer and whisk until incorporated into a slightly lumpy batter. Pour the batter into a quart jar or large, tall glass.
- Dip a skewer into the batter, tilting the jar as needed to cover the bread and cheese. Slide the skewer into the oil, resting the blunt end of the skewer on the edge of the Dutch oven. Repeat, stirring the batter as necessary, with another 2 or 3 skewers, enough to fill the pot without overcrowding it. Cook, using the ends of the sticks to rotate halfway through, until the coating is deep golden brown and the mozzarella is oozing, 5 to 6 minutes. Transfer the skewers to paper towels to drain. If necessary, skim the oil of any stray bits of cheese and continue frying the skewers in batches, allowing the oil to return to 375 degrees between each batch.
- While the last skewers are frying, return the anchovy butter to low heat to warm it through for a minute or two. Arrange the skewers on a platter and spoon the warm anchovy butter over the fried mozzarella before serving.
- Step 2 Clip a deep-fry thermometer to the side of a large Dutch oven or heavy-bottomed pot and set it over medium heat. Add the oil and heat it to 375 degrees.
- Step 3 Cut the mozzarella into about eight 1-inch thick rounds, then cut each round in quarters. Cut the hoagie roll in the same way to create equal-size pieces. Skewer the mozzarella and bread in this pattern: mozzarella, bread, mozzarella, bread, mozzarella. Keep the ingredients tight toward the pointy end of the skewer for easy dipping and frying. There will be enough to make 10 skewers, with some extra pieces in case you need them.
- Step 4 In a medium bowl, whisk together the flour and Parmesan. Pour in the seltzer and whisk until incorporated into a slightly lumpy batter. Pour the batter into a quart jar or large, tall glass.
- Step 5 Dip a skewer into the batter, tilting the jar as needed to cover the bread and cheese. Slide the skewer into the oil, resting the blunt end of the skewer on the edge of the Dutch oven. Repeat, stirring the batter as necessary, with another 2 or 3 skewers, enough to fill the pot without overcrowding it. Cook, using the ends of the sticks to rotate halfway through, until the coating is deep golden brown and the mozzarella is oozing, 5 to 6 minutes. Transfer the skewers to paper towels to drain. If necessary, skim the oil of any stray bits of cheese and continue frying the skewers in batches, allowing the oil to return to 375 degrees between each batch.
- Step 6 While the last skewers are frying, return the anchovy butter to low heat to warm it through for a minute or two. Arrange the skewers on a platter and spoon the warm anchovy butter over the fried mozzarella before serving.
@Rafa Prep the skewers as instructed, but roll in panko after dipping and refrigerate for an hour to set the crust. Spray the skewers with avocado oil and pop into a 450° oven until browned and crispy.
@Fred not particularly scientifically sound. this recipe contains 9 grams of saturated fat, which is below the recommended limit for heart health. The rest of the fat comes from mono and polyunsaturated fats, which are shown to lower LDL (by raising HDL) and triglycerides, the actual causes of heart conditions and plaque. Sure deep frying can introduce trans fats due to the high temperatures, but that really is only a major concern when reusing oil the way commercial facilities do. This recipe isn't a health food, but there's no reason it can't be part of someone's diet occasionally. Health isn't based on vibes. It's far worse to comment on what other people make and eat than it is to eat a mozzarella stick.
Ugh I am going to be that person. My husband can’t stand anchovies but I love briny stuff. Could I use capers? Any other suggestions, or do I just lie by omission? And to the Freds of the world. I lived my life as “healthy” as I was able. I still have metastatic cancer. Stuff just happens and we are all just doing the best we can. I will eat whatever the F0c4 I want to, just as “sometimes” foods.
@Melissa I'm not a fan of anchovies either. I've swapped for the tangy pungence using brines from any number of pickled vegetables, or fish sauce. (Red Boat is a favorite brand.) Note: a little bit of fish sauce goes a long way
I would try smoked salmon!
This is a recipe for a heart attack.
Omg this sounds delicious and dipping in the tall glass of batter is brilliant!! I know frying isn't healthy but I love to fry occasionally for my family. I just tried mozzarella squares that I dip in a spicy flour mixture, egg mixture and then back again in the spicy flour mixture. Soooo satisfying to get this long hot cheese pull. And the leftovers refrigerated and reheated well. I'm definitely trying this recipe.
