The mozzarella in carriage is an appetizer but also a quick and tasty snack. With a few very simple ingredients, you can obtain a truly delicious preparation, and the coating is crispy outside and soft and stringy inside will win you over. This recipe actually originates to use up leftover mozzarella, exactly as I did…. in fact, it is preferable to use mozzarella from the day before. Unlike some preparations, I used a simple mozzarella, not buffalo… still excellent. Here’s this very simple and economical recipe for you!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 11 slices
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 11 slices white sandwich bread
- 4 eggs
- 9 oz mozzarella
- salt
- all-purpose flour as needed
- breadcrumbs as needed
- oil for frying
Steps
Take the slices of bread and cut them in half diagonally, or vertically to create rectangles. I used crustless bread slices; if yours have crusts, you will need to remove them. Slice the mozzarella and pat it dry with paper towels.
Then place the mozzarella on one part of the bread and cover with the other part, pressing gently to make it stick.
After filling all the bread slices, prepare separate containers for the flour, breadcrumbs, and beaten eggs with a bit of salt.
Start coating them first in the flour and then in the egg, ensuring to cover all sides. Use forks to help, then place them momentarily on a plate to let the excess egg drip off, otherwise, it will wet the breadcrumbs forming lumps.
Then coat them with breadcrumbs, pressing them on well. Once finished, let them rest in the fridge for about 30 minutes.
In a pan, heat the oil to a temperature of 338°F. Fry on moderate heat for a few minutes on each side, once they are golden brown, drain them and place on a plate with paper towels.
The mozzarella in carriage is ready!
Storage
Mozzarella in carriage should be eaten right after being made like all fried foods.
Notes
If you wish, you can proceed with a second coating, after resting in the fridge, you can dip again in the egg and breadcrumbs and let it rest for another 30 minutes in the fridge.
