AI-generated image
Mozzarella in carrozza
Fried mozzarella sandwich
Mozzarella in carrozza: Campania's fried mozzarella sandwich "in a carriage"
"Mozzarella in a carriage" is how Neapolitan families used up mozzarella that was a day or two old: slices of cheese sandwiched in white bread, dipped in flour, egg and milk, and fried until the bread is golden and the cheese stretches in long strings. It is sold in Naples friggitorie and eaten at home as a quick lunch or a snack after school. Mozzarella is usually made with calf rennet; vegetarian versions are easy to find. Chef's tip: press the sandwich edges firmly together after dipping in flour; a good seal keeps the melted cheese inside the carriage.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 8 slices white sandwich breadcrusts removed
- 9 oz mozzarella or a vegetarian alternativesliced and patted very dry
- 1 ¾ oz plain flour
- 2 eggs
- 3 tbsp milk
- ½ tsp salt
- 1 ¾ cups sunflower or olive oilfor frying
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Leave 9 oz mozzarella or a vegetarian alternative slices on kitchen paper in the fridge for 30 minutes to dry. Wet cheese makes the bread soggy and spit in the oil.
30 minStep 2: Make four sandwiches with 8 slices white sandwich bread and the mozzarella, keeping the cheese 1 cm from the edges.
Step 3: Whisk 2 eggs, 3 tbsp milk and ½ tsp salt in a shallow dish. Put 1 ¾ oz plain flour on a plate.
Step 4: Dip the edges of each sandwich in a little water, press them shut, then coat the sandwich in flour and then soak it in the egg for 1 minute on each side. Common mistake: skipping the soak; dry bread soaks up oil instead of egg.
2 minStep 5: Heat 1 ¾ cups sunflower or olive oil 1.5 cm deep in a frying pan to 350°F, or until a cube of bread browns in 30 seconds. Fry the sandwiches for 2–3 minutes on each side, until golden and the cheese has melted.
6 minStep 6: Drain on kitchen paper, cut in half and serve hot.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 19 g
- Carbs
- 32 g
- Fat
- 25 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mozzarella in carrozza take?
- About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian