🇮🇹 Italy · Food
Mozzarella in Carrozza
By eatmundo · July 7, 2026
Mozzarella in Carrozza, meaning 'mozzarella in a carriage', is a delightful Neapolitan appetizer where fresh mozzarella is sandwiched between two slices of bread, then battered and fried until golden and gooey. This crispy, cheesy street food offers a wonderfully satisfying bite, perfect as a snack or starter.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing your mozzarella: slice 200g of fresh, firm mozzarella into 8 equal pieces, about 0.5 cm thick. Pat them dry thoroughly with paper towels to remove excess moisture, which prevents sogginess.
- 2
Trim the crusts from 8 slices of white sandwich bread. Lay out 4 slices of bread and place two mozzarella slices on each, leaving a small border. Top with the remaining 4 bread slices to form sandwiches.
- 3
In a shallow dish, whisk together 2 large eggs with 100ml of milk, a pinch of salt, and a pinch of black pepper until well combined. In a separate shallow dish, place 50g of all-purpose flour.
- 4
Carefully press the edges of each sandwich together to seal, then dredge each sandwich completely in the flour, ensuring all sides are lightly coated. This helps create a barrier against oil absorption.
- 5
Next, dip each floured sandwich into the egg and milk mixture, making sure it is fully saturated. Allow any excess liquid to drip off before proceeding to the next step.
- 6
Heat 500ml of vegetable or sunflower oil in a deep skillet or pot over medium-high heat until it reaches about 170-175°C (340-350°F). Fry the sandwiches in batches of 1-2, depending on your pan size, for about 2-3 minutes per side.
- 7
Fry until they are deeply golden brown and crispy on both sides, and the mozzarella inside is melted and gloriously gooey. Use tongs to carefully flip them and ensure even browning.
- 8
Remove the Mozzarella in Carrozza from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately while hot and the cheese is still wonderfully molten inside.
Frequently Asked Questions
What kind of mozzarella is best for Mozzarella in Carrozza?+
Use low-moisture, block mozzarella (like part-skim) rather than fresh buffalo mozzarella. Its lower water content prevents excess moisture and helps the cheese hold its shape better during frying.
What type of white bread should I use for Mozzarella in Carrozza?+
Opt for sturdy, square-cut white sandwich bread (pane per tramezzini is ideal). Avoid very thin or soft breads that can become too soggy or fall apart easily.
How can I prevent the cheese from leaking out or the bread from becoming soggy?+
Ensure the bread edges are firmly pressed together to seal the mozzarella completely, and double-dip the sandwich in the flour-egg-flour coating to create a robust barrier. Also, make sure the oil is at the correct temperature (around 350-375°F or 175-190°C).
What is the ideal frying temperature and how do I know when it's done?+
Heat your frying oil to 350-375°F (175-190°C). Fry for 2-3 minutes per side until the breading is golden brown and crispy, and the mozzarella is melted and gooey inside.
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