Mozzarella Impanata

Fried Mozzarella

Down in Campania they love mozzarella only slightly less than they love tomatoes and there are many recipes for using it in different ways. Traditionally the cheese is made from buffalo milk, from animals first introduced in the 16th century. But even in Italy this is becoming rarer. The egg-shaped mozzarella are packed in their own whey, to keep them moist, and are sold in sealed packs in two basic sizes. It is a much-loved cheese for cooking because of the way it binds ingredients together when it melts. In this recipe it makes a delicious melted filling inside a crisp, flavoured crust.


  • 2 eggs
  • salt and pepper plain flour
  • 115 g (4 oz) stale breadcrumbs a pinch of dried oregano
  • 2 small or 1 large mozzarella cheese
  • oil for deep frying


Beat the eggs in a soup plate with a little salt. Spread out the flour and breadcrumbs on separate plates. Salt and pepper the crumbs generously and sprinkle with oregano. Cut the mozzarella into slices 2 cm (¾ inch) thick.

Dip the mozzarella slices into the flour, then into the egg, then into the breadcrumbs. Heat the oil in a deep-fat fryer to 195°C (385°F). Deep fry about 4 slices at a time in a basket for 2–3 minutes, then remove and drain on kitchen paper. When they are all ready, serve at once.