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Mozzarella in carrozza — crispy fried sandwiches with stretchy cheese
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Source: https://recipheon.com/en/recipes/snacks/mozzarella-in-carrozza-crispy-fried-sandwiches-with-stretchy-cheese
About this recipe
These golden, breaded mozzarella sandwiches have hot, stretchy cheese inside. In this version, fresh cow’s-milk mozzarella goes between triangles of white bread without crusts. Well-dried cheese, firmly pressed edges and a continuous coating are essential to keeping the filling inside during frying. Two passes through egg and breadcrumbs reinforce the sides, while a short rest in the refrigerator sets the coating. Fry the eight triangular sandwiches in batches and serve immediately, while the cheese is soft.
Ingredients
Sandwiches
8 square slices of white sandwich bread made with wheat flour, without crusts — 200 g after trimming the crusts, each about 10 × 10 cm and 1 cm thick
250 g fresh cow’s-milk mozzarella, drained of brine, before further drying
Coating and frying
50 g all-purpose flour for coating; discard any loose remainder
3 medium eggs — about 150 g without shells, for coating; discard any unused remainder
120 g fine breadcrumbs for coating; discard any loose remainder
2 g fine salt for the eggs
700 ml refined canola oil for the frying bath; most will remain after frying
Steps
Cut the drained mozzarella into slices about 1 cm thick and arrange in a single layer between paper towels on a plate. Refrigerate for 30 minutes, changing the wet paper halfway through and pressing the cheese gently. The slices should lose their surface moisture; wet mozzarella can cause the sandwiches to open during frying.
If the bread has crusts, trim them to leave eight even, square slices weighing 200 g in total. Cut each diagonally to make sixteen triangles. Prepare three shallow dishes: one with flour, one with eggs beaten with salt and one with breadcrumbs.
Divide all the mozzarella among eight triangles, trimming the slices and arranging the pieces in an even layer about 5 mm from every edge. Cover with the remaining triangles and press gently with your palm. Then use your fingers to firmly pinch just the border of bread along each side, so the edges hold together well and the cheese does not protrude anywhere.
Lightly dust each sandwich with flour on all sides, shaking off the excess. Dip briefly in egg, let it drip, then coat in breadcrumbs, pressing them particularly onto the sides and corners. Repeat just the egg and breadcrumbs to form a continuous coating without exposed edges; do not soak the bread in egg for long. Discard unused flour, egg and breadcrumbs left in the coating dishes.
AI-generated Arrange the sandwiches in a single layer on a plate and refrigerate for 15 minutes. The coating will bind lightly to the bread and hold the edges together better during frying.
Heat the oil over medium heat in a saucepan about 20 cm in diameter to about 170°C; it should form a layer about 2 cm deep. A small pinch of breadcrumbs added as a test should sizzle immediately and gradually turn golden, without darkening quickly or the oil smoking. Oil that is too cool makes the bread soak up fat, while overly hot oil darkens the coating before the center has time to heat through.
Carefully add two triangles at a time and fry for about 4–5 minutes in total, turning halfway through, until the coating is evenly golden and crisp. Keep the heat moderate and let the oil heat back up before the next batch. Fry all eight sandwiches this way in four batches; do not pierce them when turning, so the cheese does not leak out.
Lift out the sandwiches with a slotted spoon, let the excess oil run off and drain briefly on paper towels. Serve immediately after frying, two triangles per portion, with soft, stretchy mozzarella inside.
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