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Fried Mozzarella

Fried Mozzarella

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Fried MozzarellaFried Mozzarella    Vegetarian, Comfort Food, Casual

Not your average cheese sticks

Active Time: 30 minutes
Start to Finish: 30 minutes


  • ¼ cup olive oil
  • 2 eggs, beaten
  • 3 Tbs. all purpose flour
  • 4 round slices fresh mozzarella, about ¼ inch thick
  • 1 pinch salt
  • 1 pinch pepper
  • 1 cup panko (Japanese breadcrumbs)


Put flour, eggs, and panko in three separate shallow bowls. Season both sides of cheese slices with salt and pepper. Dredge each slice in the flour, egg, and panko, in that order. Dip each slice back in the egg and then in the panko for a second coat.

Heat oil in a non-stick skillet over medium-high heat. Add cheese slices and fry until golden brown, approximately 2-3 minutes per side. Transfer cooked slices to a paper towel to drain briefly. Keep warm in a 200° oven until ready to serve. You can serve with a purchased marinara sauce or the sauce from this recipe (without the meatballs).

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recipe type



4 servings




Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im