8 slices of white bread (crusts removed)
250g fresh mozzarella (drained and sliced)
2 large eggs
100ml milk
60g plain flour
Salt and pepper to taste
EVOO for frying
Mozzarella in Carrozza is a classic Italian comfort food made by sandwiching slices of fresh mozzarella between bread, coating it in egg and flour, and frying it to golden perfection. Originating from Southern Italy, this crispy, gooey delight is often described as Italy’s answer to the grilled cheese sandwich. The contrast between the crunchy exterior and the melted, creamy mozzarella inside makes it a popular antipasto or snack, especially when served with a side of marinara sauce. Easy to prepare and incredibly satisfying, Mozzarella in Carrozza is a must-try for anyone who loves traditional Italian street food
Preparation
Lay out 4 slices of bread. Place sliced mozzarella in the center of each, leaving a little border. Top with the remaining slices to form sandwiches. Press gently to seal. Chill (optional but recommended), chill the sandwiches for 15–20 minutes to firm them up and prevent the mozzarella from leaking out.
Get two bowls. In one bowl: add the flour. In another bowl: whisk the eggs with milk, a pinch of salt, and black pepper. Coat the sandwiches. First, dust each sandwich in flour (cover all sides well), then dip thoroughly into the egg mixture then fry.
Heat about 1.5–2cm of oil in a frying pan over medium heat. When hot, carefully place the sandwiches in the pan. Fry until golden brown and crispy on both sides, about 2–3 minutes per side. Remove and place on kitchen paper to absorb excess oil. Cut diagonally and serve hot, optionally with a side of sauce of you choice or dipping.
Tips:
Use slightly stale bread or toast the bread lightly if it's too soft, it helps prevent sogginess.
Buffalo mozzarella is traditional, but for less moisture and easier frying, use a firmer fior di latte.
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