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Mozzarella in Carrozza – Italian fried mozzarella sandwiches made with a creamy and oozy mozzarella centre and a crispy and delicious fried bread outside. A totally indulgent and comforting treat you’ll be making again and again!
Mozzarella in Carrozza literally translates as ‘mozzarella in a carriage’. The carriage is made with white bread dipped in flour then an egg and milk mixture before being fried so it’s crispy and delicious. It’s a super-indulgent grilled cheese and it’s every bit as delicious as it sounds!
This is a popular snack eaten all over Italy and it’s both super easy to make and budget-friendly, all you need is a few simple pantry ingredients.
I like to serve this on a lazy weekend afternoon when I want something a little extra special but I also LOVE to make it for “dinner” with a glass of red wine. After a long day, it’s the perfect comfort food meal!
Ingredients – what you need
This recipe is made with basic ingredients; white bread (crusts removed), fresh mozzarella cheese, eggs, milk, flour, sunflower oil. See the photo below that shows all the ingredients you need!
How to make Mozzarella in Carrozza – step by step
First, cut the crusts from the bread and discard (photo 1).
Cut the mozzarella into slices (medium thickness, not too thin) and add them to one slice of bread. Cover the top of the mozzarella with another slice of bread to make a sandwich and cut diagonally into triangles (photos 2 & 3).
Dust each triangle in flour making sure to cover the edges well (photo 4).
Whisk the milk and eggs together in a bowl then dip the triangles into the mixture quickly but making sure all edges are covered (photo 5).
Fry in sunflower oil for a couple seconds each side until browned and crispy, drain for a few seconds on kitchen paper then serve (photos 6-8).
Top tips and recipe FAQs
- Frying – make sure your oil is nice and hot before frying. To test it, drop a small piece of crust into the oil, if it sizzles and floats it’s ready.
- Draining – because these mozzarella sandwiches are fried it’s best to let them drain on kitchen paper for a few minutes before serving. It also lets them cool down, they’ll be super hot after frying.
- Variations – if you want to jazz up your Mozzarella in Carrozza, salted anchovies, prosciutto, grilled vegetables or sun-dried tomatoes are delicious variations but this is super versatile and you can add whatever you like!
You’ll get the best results from using oil. It’ll give you a super crispy outside and an extra creamy and melted cheesy middle. You can use butter but it’ll take much longer to fry and you won’t quite get the same texture.
More Italian snacks you might like
- La Piadina: Italian Flatbread
- Chicken Pesto Ciabatta
- Grissini – Italian Breadsticks
- La Giardiniera sott’aceto – Italian Pickled Vegetables
- Italian Farinata Chickpea Flatbread (La Cecina Toscana)
If you’ve tried this Mozzarella in Carrozza or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
This post was first published on 19th September 2017 but has since been updated.
Mozzarella in Carrozza (fried mozzarella sandwiches)
Ingredients
- 4 slices white bread , crusts removed
- 1 ball mozzarella (4.2 oz/120g)
- 2 eggs
- 2/3 cup milk (150ml)
- 5 tbsp flour
- sunflower oil , for frying
- salt and pepper , to season
Instructions
- Add the eggs and milk to a bowl with a pinch of salt and pepper and whisk together. Add the flour on a separate plate and set them both aside.
- Cut the mozzarella into slices, medium thickness. Divide the mozzarella slices between two slices of crustless bread. Make sure no mozzarella is outside the edges of the bread.
- Cover each slice of bread topped with mozzarella with another slice of bread to create a sandwich. Cut each sandwich diagonally to make triangles.
- Add enough sunflower oil to a pan so it's 1/4 inch deep. Dip each triangle in flour making sure to cover all edges. One by one dip each triangle in egg quickly again making sure to cover all edges.
- Place each egg dipped triangle in the oil and fry the sandwiches in batches until browned and crispy on each side.
Notes
- Frying – make sure your oil is nice and hot before frying. To test it, drop a small piece of crust into the oil, if it sizzles and floats it’s ready.
- Draining – because these mozzarella sandwiches are fried it’s best to let them drain on kitchen paper for a few minutes before serving. It also lets them cool down, they’ll be super hot after frying.
- Variations – if you want to jazz up your Mozzarella in Carrozza, salted anchovies, prosciutto, grilled vegetables or sun-dried tomatoes are delicious variations but this is super versatile and you can add whatever you like!
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here
12 Comments
Karly
September 20, 2017 at 3:15 amCan I get a heck yes!? I just finished dinner, but somehow I’m already hungry just from looking at this. I think I’m in love!
Inside the rustic kitchen
September 21, 2017 at 3:58 pmHaha thanks Karly!
Christine
September 19, 2017 at 7:57 pmSimple comfort food. This is fabulous! Gives new meaning to grilled cheese sandwich. 🙂
Inside the rustic kitchen
September 21, 2017 at 3:58 pmIt’s definitely extra indulgent but worth it, thanks Christine!
Lisa
September 19, 2017 at 7:45 pmI’m trying to decide if this is a savory recipe or dessert. 😉 So gooey and decadent. It looks amazing!
Inside the rustic kitchen
September 21, 2017 at 3:59 pmWho says you can’t have a fried cheese sandwich for dessert? Ha thanks Lisa!
Linda
September 19, 2017 at 7:42 pmYour pictures are mouth watering! I love mozzarella in carrozza and yours looks really delicious. Thanks for sharing this 🙂
Inside the rustic kitchen
September 21, 2017 at 4:00 pmThanks so much Linda!
maria
September 19, 2017 at 7:34 pmgive me a bowl of marinara sauce and I am all over this. wow yummy
Inside the rustic kitchen
September 21, 2017 at 4:00 pmThanks Maria
Syama
September 19, 2017 at 7:18 pmWow! What can I say , “Simply yum !”. That gooey melted cheese is a definite winner .
Inside the rustic kitchen
September 21, 2017 at 4:00 pmGooey melted cheese is always a winner, thanks so much Syama.