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Mozzarella in Carrozza Recipe

Recipe by Pedro M. A. Neves

Mozzarella in carrozza is a classic Italian fried cheese sandwich that delivers crispy golden bread encasing a melting core of fresh mozzarella. This simple yet indulgent dish originated in Naples and remains a beloved street food and appetizer throughout Italy. The combination of tender mozzarella, savory anchovy fillets, and perfectly fried bread makes it an irresistible treat.

Ingredients

• 8 slices day-old white bread (crusts removed)
• 300 g fresh mozzarella cheese (about 10 oz), cut into 4 thick slices
• 8 anchovy fillets packed in salt or oil
• 2 large eggs
• 120 ml whole milk (about 1/2 cup)
• 100 g all-purpose flour (about 3/4 cup)
• 1 L vegetable oil for frying (about 4 cups)
• 2 g sea salt (1/2 teaspoon)
• 1 g black pepper (1/4 teaspoon)

Instructions

1. Pat the mozzarella slices dry with paper towels. Rinse the anchovy fillets under cool water if packed in salt, then pat dry. Lay out 4 slices of bread on a clean work surface.

2. Place one slice of mozzarella on each of the 4 bread slices. Layer 2 anchovy fillets on top of each mozzarella slice.

3. Top each sandwich with the remaining 4 bread slices, pressing gently to seal. The mozzarella should be fully enclosed between the bread.

4. In a shallow bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and homogeneous.

5. Pour the flour into a separate shallow dish. Heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven to 175°C (350°F), using a kitchen thermometer to verify temperature.

6. Working with one sandwich at a time, dip both sides into the egg mixture, allowing excess to drip off, then coat thoroughly in flour on both sides. Gently place the coated sandwich into the hot oil.

7. Fry for 2-3 minutes per side until the bread turns deep golden brown and crispy. The cheese inside should be fully melted. Use a slotted spoon to carefully turn each sandwich and remove it when done.

8. Transfer the fried sandwiches to a plate lined with paper towels to drain excess oil. Serve immediately while still hot and crispy.

Substitutions

• Use fresh burrata or buffalo mozzarella instead of regular mozzarella for a richer, creamier center
• Omit anchovies for a vegetarian version, or substitute with thin slices of prosciutto di Parma
• Replace cow's milk mozzarella with smoked mozzarella for additional depth of flavor
• Use gluten-free flour for a gluten-free version, maintaining the same coating method

Tips

• Prepare all ingredients before frying begins, as the sandwiches must go directly from the egg mixture into hot oil for optimal crispness
• Use day-old bread rather than fresh bread—it holds together better during frying and develops a crunchier crust
• The oil temperature is critical: too cool and the bread absorbs excess oil becoming greasy; too hot and the exterior burns before the cheese melts inside
• Serve immediately with fresh lemon wedges for brightness that cuts through the richness of the fried cheese

Mozzarella in carrozza, literally meaning "mozzarella in a carriage," is a signature Neapolitan dish that represents the street food tradition of Southern Italy. It has been served in Naples and throughout Campania for generations, often as a quick lunch, snack, or appetizer before a main course.

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