Mozzarella in carrozza

Method

• 1

  Slice the mozzarella and drain them thoroughly on paper towels to remove excess moisture—this step is essential for achieving a perfectly crispy outer crust during frying.

• 2

  Assemble the sandwiches: Take half of the bread slices and layer the mozzarella evenly over them. Season with a pinch of salt and oregano, then top with the remaining bread slices. Press gently along the edges with your hands to seal. Cut each sandwich to yield 10 total pieces.

• 3

  Set up a dredging station with three shallow bowls: one with flour, one with the beaten eggs seasoned with salt, and one with breadcrumbs. Dredge each piece first in the flour, then dip in the egg, and coat in the breadcrumbs. For a crunchier crust that holds up best while frying, dip in the egg and breadcrumbs a second time for a double coating.

• 4

  Heat a generous amount of frying oil Frienn by Olitalia in a skillet to 170°C (340°F). Fry the mozzarella in carrozza until deeply golden brown and crispy on all sides.

• 5

  Drain on paper towels and serve immediately while piping hot and cheesy.