Ingredients
16 oz. fresh mozzarella (cut into 1/4-inch to 1/2-inch medallions, or 1/4-inch sticks)
Vegetable oil (for frying)
1 cup all-purpose flour
2 eggs (slightly beaten)
3 pieces country white bread (crusts removed, torn into pieces)
1 cup panko bread crumbs
1/4 cup Parmesan cheese (grated)
2 cloves garlic (minced)
2 tbsp. parsley (chopped)
1 tsp. oregano
1/2 tsp. Kosher salt
black pepper (freshly ground)
marinara sauce (for serving)
Directions
- 1
Pour enough oil into a sturdy skillet so it's about 2 inches deep. Heat to 350°F, using a candy thermometer to accurately gauge temperature, or toss a small piece of bread in the hot oil and when it sizzles and starts to turn brown, it's ready.
- 2
Make the breadcrumb mixture by placing the white bread, panko, Parmesan cheese, garlic, parsley, oregano, salt and pepper into the bowl of a food processor and pulse until well combined and bread has become coarse crumbs.
- 3
Set up a dredging station by taking three medium-sized bowls and placing the flour in one, the eggs plus a tablespoon of water in another, and the prepared breadcrumbs in the remaining bowl.
- 4
Dredge each mozzarella piece first in the flour, then into the egg bath (shaking off excess), and then into the breadcrumbs. Use your fingers to help the bread crumbs adhere to the cheese. For extra crispy fried mozzarella, repeat the egg and breadcrumbs steps once again.
- 5
Carefully add the breaded cheese pieces to the hot oil and fry until golden, about 2 to 3 minutes. Do this in batches, don't over crowd the pan!
- 6
Drain on paper towel-lined plate.
- 7
Serve immediately with fresh marinara.