Fried Cheese: Mozzarella Fritto

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if you end up with a pan of melted goo you are frying them for too long. fresh mozzarella is already good, it doesn't need to be melted all the way through. make sure the pan is really hot and just try to brown the breadcrumbs as quickly as possible. it takes time to burn something in that much oil, so have no fear. another tip is to put the cheese in the freezer for a few minutes before frying to keep it from melting so fast.

also, the recipe doesn't say to do this, but I would give the garlic a rough chop.

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This is one of those times where I wish we could watch the part of the episode on foodnetwork.com where Mario makes these. Mine turned out similar to another reviewers as a melted mess in the frypan. Thinking I did something wrong, I experimented with different amounts of oil in the pan and different temperatures. I had best results when using higher heat and very little oil, like 2 tablespoons in a 12" iron skillet. They still basically turned into little puddles with crispy bits of crumbs embedded in them. I'm a little mad that I wasted over half a pound of good cheese but the gooey blobs that were edible tasted great! Is this recipe correct on the site? I'd love to see a better version or at least find out what I did wrong!! I don't typically like the mozzarella sticks that you get everywhere- too much breading. Someone help me out or fix the recipe!

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This is an easy and non messy fried mozzarella recipe! will make again:

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A great alternative to restaurant style mozzarella sticks. The fresh breadcrumbs and splash of vinegar are what separate these from the rest.

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SIMPLE AND VERY TASTY!!THANK YOU MARIO!!

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the breadcrumbs will not stick to the cheese without coating in egg wash. Thanks for the how to fill your frying pan with melted mozzerella soup recipe, Big M.
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