Fried Mozzarella

Four Fried Mozzarella patties, plated with a ramekin of pizza sauce.

The BEST Fried Mozzarella

Everyone claims to have the “best” recipe for what ever they’re advertising but I’m telling you right now that nobody makes they’re Fried Mozzarella like this because they’re not using the right cheese. And, once I show you what I’m talking about, you’ll be convinced that I’m right and that this is, without a doubt, the best Fried Cheese.

Layered pieces of Low Moisture Mozzarella cheese laid down like dominoes on a plate.

The Perfect Cheese

I have memories of ordering Cheese sticks at Denny’s after the local bars would send us home for the night. I thought that they were amazing but, the truth was, I was just drunk because those Mozzarella sticks were crap as soon as they went cold. The batter sucked and the cheese got hard and rubber. Well, no more I say.

The secret to my Fried Mozzarella is Low Moisture Mozzarella. You’ve probably seen it at your grocery store or even had it melted on a Margherita Pizza. I serve it up sometimes with Cured meats like Prosciutto and Dry Copa or Genoa, sliced fruit and crackers. It’s a little bit saltier than regular Mozzarella, so there’s more flavor, and it’s got a lot more elasticity to it when it’s melted, because of the low moisture content; which is generally about 45 to 52% compared to the regular, as high as 60%.

A plate of breaded and battered Mozzarella ready for the to be fried.

Fried Cheese Breading and Batter

In this recipe, I don’t use a batter to coat the Mozzarella Cheese before frying. Instead, I use a basic seasoned flour, egg wash and seasoned bread crumbs breading or, in this case, Panko.

In the video tutorial, I instruct you to add a double layer of this coating. This is very important because it will create a wall around the cheese, as it melts in the frying oil, and it will prevent the melted cheese from leaking out into the pan or fryer which, in turn, creates a huge mess.

I fry these in hot oil, for just a few minutes, until they turn golden brown, let them cool on paper towels and serve with Pizza Sauce.

Fried Mozzarella video tutorial by PoorMansGourmet.
Fried Mozzarella Ingredients: Makes 12

1 pckg Mozzarella, low moisture
1/4 cup Flour, all purpose
1/4 tsp, Old Bay
4 eggs, for egg wash
1/4 cup Water, for egg wash
1 1/2 cup Bread Crumbs, Seasoned
1 cup Vegetable Oil, for frying

Fry for 2 minutes at 350° Fahrenheit.

Follow the instructions in the short video tutorial and I’ll show you exactly how to make the best Fried Mozzarella.

Italian Cheese Bread

Italian Cheese Bread Slices served with Pizza Sauce for dipping.

The Best Italian Cheese Bread

Weather you’re used to Little Caesars Italian Cheese Bread or Papa John’s Cheese Sticks, maybe even some other version from another local Pizza Pie cafe you love, they’re all pretty much one in the same; a baked pizza crust with some variation of ingredients mixed into the melted cheese. So, it doesn’t matter what you call it just as long as it’s good and I’ve got a great recipe for you. Not only is it good, it’s great and it’s really easy to make, too.

Fresh out of the oven, sliced Italian Cheese Bread.

How I make Italian Cheese Bread

When I make Italian Cheese Bread I use my Pizza Dough Recipe, only I bake it at lower temperature. I also use my Pizza Sauce Recipe for dipping, as well. One of the secret ingredients, however, to making great cheese bread is seasoning the dough after it’s been rolled out. I keep it very simple by spreading 1/4 cup of Italian dressing because it’s got everything you need. Then I lay down the cheese, Mozzarella and Romano. It’s a perfect combination mixed with dried Mexican Oregano and some crushed Chili Flakes.

Italian Cheese Bread Ingredients:

1 lbs Pizza dough
1/4 cup Italian dressing
1 cup Mozzarella cheese, grated
2 tbsp Romano cheese, grated
1 tsp Mexican Oregano, dried
1 tsp Crushed Chili flakes, dried

Make the dough the day before and refrigerate for best results. Remove the dough 1 hour before baking and allow it to rise and reach room temperature before rolling it out. Bake Italian Cheese Bread at 475 degrees Fahrenheit for 8 minutes on the bottom rack.

Cheese Bombers with Bacon

Cheese BombersThe Best Cheese Bombers

Cheese Bombers are the BOMB(pun intended).  What are they?  Grands, Flaky Layers, Biscuits, cut into quarters, flattened and filled with Mozzarella Cheese, then wrapped with Bacon and fried.  The only thing that would make these better, in my opinion, is some chopped Jalapeno Peppers in the mix.  Maybe Pepper Jack Cheese, instead of Mozzarella, would be the way to go.  Either way, it would give Jalapeno Poppers a run for their money because they’re that good.

Frying Cheese Bombers

One of the most common questions I get about this recipe is, “Can these be baked instead?”  The answer is no.  You run the risk of burning the biscuits or under cooking the bacon.  To insure that both cook evenly, they need to be submerged in a deep fry.  Do this and your Cheese Bombers will turn out perfect, every time.

Cheese Bombers Ingredients:

2 cans Grands flaky Biscuits cut into fours
1 lbs Mozzarella Cheese Squares 3/4 to 1 inch thick
1 pkg Bacon slices cut in half
Oil for Frying

Fry at 350 degrees Fahrenheit for 2 minutes or until golden brown.  Be sure to watch the short video tutorial and I’ll show you exactly how to make these Cheese Bombers.