Mozzarella in Carrozza

Name: Mozzarella in Carrozza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Campana
Ingredients: 8 slices white bread; 250 g mozzarella; 80 g Plain flour; 3 large Eggs; 60 ml Whole milk; 0.5 tsp Fine sea salt; 0.25 tsp Black pepper; 500 ml sunflower oil

A classic Neapolitan fried sandwich of crustless white bread filled with thick mozzarella, dipped in flour and beaten egg, then fried until golden and crisp.

🇮🇹Italy· Campania

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 495 kcal

Ingredients

0 of 8 gathered

Servings

8 slices white bread — sandwich bread or pan-carré, crusts removed
250 g mozzarella — fior di latte or buffalo mozzarella, sliced and drained
80 g Plain flour — for dredging
3 large Eggs — beaten
60 ml Whole milk — whisked into eggs
½ tsp Fine sea salt — for seasoning egg wash
¼ tsp Black pepper — freshly ground
500 ml sunflower oil — for shallow frying

Equipment

•Wide shallow bowls
•Frying pan
•Slotted spatula
•Paper towels
•Bread knife

Nutrition

Per serving, approximate

Calories: 495 kcal
fat: 30 g
carbs: 38 g
fibre: 2 g
protein: 18 g
calories: 495 kcal

Instructions

1
Slice the mozzarella into 1 cm thick pieces and pat dry thoroughly with paper towels.
2
Trim the crusts off the bread slices with a serrated knife to form neat squares.
3
Place mozzarella slices onto four bread slices, leaving a clear border around all edges.
4
Top with the remaining bread slices and press the edges firmly together with your fingers.
5
Whisk the eggs, whole milk, fine sea salt, and black pepper together in a shallow dish.
6
Place the plain flour into a second shallow dish.
7
Coat each sandwich completely in flour, pressing flour firmly into the seams around the edges.
8
Dip the floured sandwiches into the egg mixture, ensuring every side is thoroughly coated.
9
Heat the sunflower oil in a deep frying pan over medium-high heat until it reaches 175°C.
10
Fry two sandwiches at a time for 2 to 3 minutes per side until deep golden and crisp.
11
Transfer to paper towels to drain for 1 minute before serving piping hot.

Chef's tips

Press the edges of the bread firmly and coat them thoroughly in flour to create a tight seal. Ensure the mozzarella is thoroughly dried with paper towels before assembling to prevent excess moisture from splattering during frying.

Ingredient substitutions

mozzarella di bufala (buffalo mozzarella) → fior di latte (cow's milk mozzarella) or low-moisture mozzarella, which releases less liquid
sunflower oil → peanut oil or light olive oil for frying

Storage

Best enjoyed immediately after frying, but leftovers can be kept in an airtight container in the fridge for up to 1 day.

Reheating

Reheat in an oven preheated to 180°C for 8 to 10 minutes until hot and crisp throughout; do not microwave.

Common mistakes to avoid

•Using very wet mozzarella without draining it, which leads to soggy bread and oil splatters.
•Failing to seal the edges, causing the melting cheese to leak into the hot oil.
•Frying at too low a temperature, which makes the bread absorb excess oil and become greasy.

Serving suggestions

Serve immediately while the cheese is molten and stretchy.Accompany with a crisp green salad dressed in lemon and extra-virgin olive oil.Pair with a glass of chilled Campanian Falanghina or sparkling water.