‘Mozzarella in Carrozza’ literally means ‘mozzarella served in a carriage’. It’s one of the many deep-fried preparations of the Neapolitan tradition and owes its name to the fact that the bread used for this recipe was originally round, just like a carriage wheel.
Easy to prepare and ready to eat in just a few minutes, these deep-fried mozzarella sandwiches will make for a delicious meal, especially when accompanied by a light and fresh tomato salad.
Did you know? The same preparation is also part of the cuisine from Lazio – but with ham and anchovies being added to the mozzarella sandwich, as well.
Serves: 4 | Preparation time 10 mins | Cooking time: 10 mins
- Buffalo mozzarella: 250 g
- Milk: 75 ml
- Pan loaf: 10 slices
- Eggs: 3
- Salt: ½ tsp
- Breadcrumbs: as needed
- Plain flour: as needed
- Extra Virgin Olive oil (or Peanut oil), for frying
Beat up the eggs in a small bowl and pour in the milk. Mix thoroughly. Place the breadcrumbs in a shallow plate and the flour in another shallow plate. Set all aside.
Use a clean kitchen towel to dry the mozzarella. If the mozzarella is very liquid, it will make the bread too soft and it could explode when deep-frying. Cut the mozzarella into thin slices.
Cut each slice of bread in two along the diagonal, thereby getting two triangles for each slice.
Make sandwiches by placing some mozzarella between two slices of bread. Dip each sandwich in the eggs and milk mixture, then coat it evenly in flour and breadcrumbs.
Heat up the Evoo oil and deep-fry the breaded sanwiches, making sure they cook evenly on both sides. Place them on a plate lined with kitchen paper to get rid of the excess oil.
Sprinkle a pinch of salt on top and serve hot.