This Italian mozzarella carrozza is a delicious sandwich dipped in batter and fried to crispy, cheesy perfection.
What’s wrong with me that I’ve never shared this recipe with you before?! Seriously! Not once (before today) I stopped to take pictures for you. And I make mozzarelle in carrozza all the time at home. All the times that I’m looking for a fun, scrumptious and quick dinner idea. And all those times that I miss home. Yes, this is one of those recipes that makes my mind fly 10,000 km across the ocean, and reminds me of Venezia.
Even though I can’t duplicate the delicious-smelling scent drifting off the crowded osterie, or the same magical atmosphere of walking along the canals while eating one of these, I can reproduce the taste of the same mozzarelle in carrozza in my own kitchen, and share with you this recipe. 
So once you try it too, you can take a big bite, close your eyes, and daydream. Just like I do!
Mozzarelle in carrozza (traslated “mozzarelle in a carriage”) is one of my favorite “cicchetti” serve by traditional “bacari” (non-fancy, little restaurants/bars in Venezia).
Cicchetti is the Venetian name for some types of scrumptious finger food, snack or small dish. Think of Spanish tapas but Italian, and generally eaten standing around the bar counter, while hanging with your friends and sipping some local wine.
The tradition has it that you should walk around from one osteria to the next, generally at dinner time (but lunch works too!), savoring and tasting the large variety of authentic food while sipping wine and enjoy your time with friends. Make it a pre-dinner happy hour , or a unique dinner experience.
A must-try, next time you find yourself in Venezia!
Mozzarelle in carrozza are originally from Naple, but Venice changed up the recipe, and made it its own.
In Southern Italy, the mozzarella sandwich is dipped in flour and egg wash (some cases I’ve seen bread crumbs too) and fried.
In Venezia, we dip in a “pastella” (thick batter made with flour, milk, egg). And to add an extra layer of indulgence, we add one anchovy fillet in the middle (or ham if you prefer). Fry, serve steamy hot and melty on the inside. And eat as fast as you can!
Buon appetito :)
Check out the video here to see how to make it:
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Fried Sandwich: Italian Mozzarella in Carrozza
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy fried Italian sandwich with gooey mozzarella. A simple yet satisfying appetizer or light meal.
Ingredients
- 1 cups (237 ml) all-purpose flour
- pinch of salt
- 1 egg
- 3/4 cups (175 ml) milk
- 8 slices bread
- 2 large fresh mozzarella balls
- 8 anchovy fillets
- oil to fry
Instructions
- In a bowl, add the flour and salt. Mix in the egg. While whisking, add the milk gradually until a smooth, dense batter forms. Adjust with a little more milk if needed.
- Slice the mozzarella into thick slices.
- Remove the bread crusts if desired. Cut the bread in half, either straight or diagonally.
- Make the sandwiches with a thick slice of mozzarella in the middle and an anchovy fillet on top, if desired.
- Press the edges of the sandwiches to seal.
- Dip the sandwiches in the batter.
- Fry the sandwiches in a large frying pan with enough oil to cover the bottom. Ensure the oil is hot (bubbles form around a wooden spoon or toothpick) before adding the sandwiches.
- Fry until golden brown, turning to brown both sides.
- Drain on a paper towel and serve immediately.
Notes
- For extra crispy carrozza, briefly press the battered sandwiches between two sheets of parchment paper before frying.
- Substitute provolone or other semi-soft cheese for the mozzarella, adjusting frying time as needed.
- Store leftover carrozza in a single layer between sheets of parchment paper to prevent sogginess; reheat gently in a skillet or air fryer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
What type of bread works best for making mozzarella in carrozza?
A soft white bread, such as sandwich bread or Italian bread, works best for this recipe as it allows for easy frying and complements the gooey mozzarella.
How do I ensure the batter sticks to the sandwich while frying?
To ensure the batter adheres well, dip the sandwich in the egg mixture thoroughly before frying, and make sure the oil is hot enough to create a crispy coating.
Can I use any type of mozzarella for this recipe?
While you can use different types of mozzarella, fresh, high-quality mozzarella is recommended for its creamy texture and flavor.
