Pan-Seared Mozzarella: Quick, Easy, Delicious

Pan-seared mozzarella is a delicious dish that can be served as an appetizer or snack. It is made by coating slices or balls of mozzarella cheese in a breading of flour, egg, and breadcrumbs, and then frying them in oil until golden brown. The cheese melts on the inside while the outside becomes crispy, creating a delicious contrast of textures. This dish is often served with a tomato-based sauce, such as marinara or roasted tomato sauce, to cut through the richness of the cheese.

Choosing the right mozzarella

Mozzarella is a fresh Italian cheese, typically made from either cow's milk or buffalo milk. The type of milk used will affect the flavour, texture, and caloric content of the cheese, so it's important to choose the right one for your dish.

Buffalo Mozzarella

Also known as mozzarella di bufala, this variety is the original form of the cheese and is considered the richest in flavour. It is produced in the Campania region of Italy and has a gamey flavour. It is also higher in fat and calories than cow's milk mozzarella, and has a softer texture. This type of mozzarella is best served fresh and uncooked, paired with ingredients like tomato, basil, and olive oil. It is the perfect choice for an authentic Neapolitan pizza.

Cow's Milk Mozzarella

Also known as fior di latte, this is the more common type of mozzarella found in grocery stores and delis. It is usually sold in the form of a fist-sized ball packaged in brine. This variety is perfect for a classic Margherita pizza but may be too soggy for an American-style pie. It has a delicate flavour and a more uniform consistency compared to buffalo mozzarella. It is also higher in protein but has a lower fat content.

Low-Moisture Mozzarella

This type of mozzarella has less water content than fresh mozzarella and is not packaged in brine. It melts beautifully, making it ideal for gooey pizzas, and it also works well in pasta dishes. It has a stronger flavour than fresh mozzarella and a longer shelf life, lasting several weeks in the fridge.

Lactose-Free Mozzarella

This is a more recent product, created as a substitute for those who are lactose intolerant. It is produced with the enzyme lactase, which triggers the same digestive process that an intolerant person is unable to do. This variety retains its sweet taste and soft texture, without altering the organoleptic properties of the cheese.

Tips for Choosing Mozzarella

• If you are making pan-seared mozzarella, it is recommended to use fresh cheese, not the processed variety.
• For the best flavour and texture, choose a quality mozzarella cheese without an edible casing, as this can prevent the breading from adhering.
• Fresh mozzarella should be consumed soon after purchase, ideally within a couple of days.
• When making pizza, avoid light mozzarella, as these are often made with unhealthy chemicals.
• If you are making a deep-fried dish, buffalo mozzarella may be too wet, so be sure to drain and pat it dry before use.
• If you are making a classic New York-style pizza, fresh mozzarella melts well and won't burn quickly, making it a good choice.

Preparing the dredging station

Firstly, you'll need three medium-sized bowls. In the first bowl, place the flour and season it with salt and pepper. You can also add other seasonings of your choice, such as garlic powder, onion powder, or Italian herbs to enhance the flavour. Make sure to mix the flour and seasonings thoroughly.

In the second bowl, prepare the egg wash by beating the eggs and adding a small amount of water. You can also add a bit of milk to the egg wash if desired. Season the egg mixture with salt and pepper to taste.

The third bowl will contain the breadcrumbs. You can use plain breadcrumbs or go for the extra crunch by opting for panko breadcrumbs. For an even more flavourful coating, mix the breadcrumbs with grated Parmesan cheese, garlic, and herbs such as oregano or basil. You can also add red pepper flakes if you prefer a spicier kick. Combine the ingredients in the third bowl and mix well.

Now that your dredging station is set up, it's time to start the dredging process. Take each mozzarella piece and coat it first in the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it's well coated before letting the excess drip off. Finally, roll the mozzarella in the breadcrumbs, pressing the crumbs onto the cheese to ensure a good coverage.

For an extra crispy coating, you can repeat the dredging process by dipping the cheese back into the egg wash and then giving it a second coating of breadcrumbs. Place the coated mozzarella pieces on a plate or baking sheet as you continue to work.

Once all the mozzarella pieces are dredged and coated, it's a good idea to chill them in the freezer for about 20 minutes to an hour before frying. This helps prevent the cheese from melting too quickly and bursting during the frying process.

Breading the mozzarella

Firstly, prepare your dredging station. This involves setting up three medium-sized bowls, each containing a different ingredient for the breading process. In the first bowl, mix all-purpose flour with salt and pepper; this is for dredging the mozzarella. The second bowl should contain beaten eggs with a small amount of water added; this is your egg wash. For the final bowl, combine breadcrumbs with grated Parmesan cheese and your choice of seasonings such as garlic powder, Italian herbs, or red pepper flakes. You can also add dried oregano or basil for extra flavour.

Now you are ready to start breading the mozzarella. If you are using a block of mozzarella, cut it into slices or sticks, or use pre-sliced rounds. If you are using mozzarella balls, simply pat them dry with paper towels. Next, dredge each piece of mozzarella in the flour, shaking off any excess. Then, dip the mozzarella into the egg wash, letting any excess drip off. Finally, coat the mozzarella thoroughly with the seasoned breadcrumbs, using your fingers to help the breadcrumbs adhere to the cheese. For an extra crispy texture, you can repeat the egg and breadcrumb steps.

Once all your mozzarella pieces are coated, place them on a parchment paper-lined cutting board or baking sheet. At this point, you can choose to freeze the breaded mozzarella for later use, or you can proceed to frying. If freezing, place the tray in the freezer for at least two hours before transferring the mozzarella sticks to a sealed container for storage.

When you are ready to fry, heat your chosen cooking oil in a frying pan or skillet to a temperature of around 350°F (175°C). Carefully add the breaded mozzarella to the hot oil, frying in batches to avoid overcrowding the pan. Fry each side for approximately 90 seconds to two minutes, or until golden brown. Use a flexible utensil such as a fish spatula to carefully flip the mozzarella, as the melted cheese inside is delicate.

Once cooked, remove the mozzarella from the oil and drain on a paper towel-lined plate or a cooling rack placed over a baking sheet. Serve immediately with your choice of dipping sauce, such as warm marinara sauce, and enjoy!

Frying the mozzarella

First, prepare your mozzarella. You can use a log of mozzarella and slice it into 1/2-inch to 1-inch thick pieces. You can cut the cheese into steaks, sticks, circles, or any shape you like. It's important to use fresh mozzarella, not the processed cheese sticks. You can also use small mozzarella balls, sometimes called bocconcini. Once you've cut your cheese, pat it dry with paper towels and place it in the freezer for 15-20 minutes.

Now, prepare your dredging or breading station. You'll need three bowls. In the first bowl, mix flour with salt and pepper. In the second bowl, beat eggs with a little water (you can also add a bit of lager or milk). In the third bowl, mix breadcrumbs with Parmesan cheese, garlic powder, onion powder, Italian herbs, and other seasonings of your choice. You can also add a pinch of red pepper flakes if you like it spicy.

Next, it's time to bread your mozzarella. Dredge each piece of cheese in the flour, shaking off any excess. Then, dip it in the egg wash, letting the excess drip off. Finally, coat it with the seasoned breadcrumbs. You can repeat this process for a double breading, which will make your mozzarella extra crispy. Place the breaded mozzarella on a plate or baking sheet and set it aside.

Now, it's time for the frying! Pour cooking oil into a frying pan or skillet to a depth of about 1 inch (2 inches if you're using a sturdy skillet). Heat the oil to 350°F (180°C). You can use a candy thermometer to gauge the temperature accurately. You'll know the oil is hot enough when you see bubbles around the mozzarella as you lower it in.

Carefully add the breaded mozzarella to the hot oil, being careful not to overcrowd the pan. Fry until golden brown, about 1-3 minutes on each side. Use a flexible utensil like a fish spatula to carefully flip the mozzarella, as the melted cheese inside is quite delicate.

When your mozzarella is golden and crispy, remove it from the oil and drain any excess oil on a paper towel-lined plate or a cooling rack. Serve immediately with a side of warm marinara or roasted tomato sauce. Garnish with fresh basil and a sprinkle of Parmesan cheese. Enjoy!

Serving the mozzarella

You can serve the fried mozzarella with a side of warm marinara sauce or roasted tomato sauce. The tomato sauce will cut through the richness of the fried cheese, providing the perfect balance. If you want to add a little spice, you can also serve the mozzarella with a grainy mustard sauce.

For garnish, add some fresh basil and a sprinkle of grated Parmesan cheese. You can also serve the mozzarella on a bed of arugula (or other salad greens) that has been tossed in oil and balsamic vinegar.

This dish is best enjoyed fresh, but if you have any leftovers, place them in an airtight container and store them in the refrigerator. To reheat, lightly grease a baking sheet, arrange the mozzarella pieces, and place them in a preheated oven at 300 F for about 5-10 minutes or until warmed through.

Frequently asked questions