The Easiest Way to Make Mozzarella in Carrozza Is in the Deep Fryer.
Mozzarella cheese, especially the low-moisture, brick-shaped variety, is one of those cheeses that I can eat like apple slices. This is the perfect snack: it has more protein than a bowl of chips. However, I sometimes pair it with bread (to convince people I’m not a complete monster) and the Italian dish of mozzarella in carrozza is the best way to do it.
What is mozzarella in carrozza?
Mozzarella Carrozza is a simple comfort food style sandwich made by sandwiching a slab of the eponymous cheese between two slices of soft sandwich bread. The name translates as “mozzarella in a carriage.” The “carriage” is a tough, crisp shell of eggs, flour and breadcrumbs fried in oil, and I too would prefer it to be carried that way. This delicious Italian appetizer is traditionally fried in a puddle of oil, but in honor of Air Fryday, I’m letting my countertop convection oven do all the work.
Breading is done using the standard double breading method. You dip your cheese sandwich in flour, then in scrambled eggs, and finally in breadcrumbs. Let the slices dry for about 10 minutes and then dip them again in the egg and breadcrumbs. The double thick coating creates a visible outer wall that helps the cheese stay inside the sandwich (and adds crunch).
As I mentioned, this breaded cheese sandwich is usually fried in half an inch of oil. While it’s delicious, not everyone wants to deep-fry or even low-heat it—it requires a lot of oil, the cleanup is annoying, and I don’t know about you, but my whole apartment smells like a diner afterwards. Air frying is a faster process that requires less cooking time, less cleanup, and minimizes oily flavor. Most importantly, the sandwich’s flavor and texture remain great. It has nothing of the original, except perhaps the taste of butter; you’ll still get the crispy breading and luxurious melty cheese.
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How to fry mozzarella in carrozza
1. Assembling a sandwich
I used soft wheat sandwich pieces, but you can use white bread or potato bread. A soft, dense texture absorbs egg liquid best, as opposed to crusty bread with large air pockets.
To make two sandwiches, layer four slices of bread. Cut a piece of low-moisture mozzarella into two quarter-inch boards along the equator to create a rectangle about the size of sandwich bread. (If using fresh mozzarella, pat the slices dry with a paper towel before placing them on the bread.)
Place two slices of cheese on two pieces of bread and cover the sandwiches with another slice of bread. Trim the edges to make breading easier. Cut the sandwiches in half diagonally to create four pieces.
2. Apply coating
Beat two eggs in a bowl with a little water and salt. Place flour in a large plate and breadcrumbs in a wide bowl. Working one at a time, dredge each sandwich piece in flour, then egg, then breadcrumbs. (Don’t forget to trim the edges too.)
Place coated sandwiches on a wire rack over a baking sheet. Repeat the same with all the parts and let them dry for about 10 minutes. Brush each sandwich again with the egg wash and then with the breadcrumbs. Let them dry on a rack again, this time for about five minutes.
3. Air frying
Set the air fryer temperature to 350°F on the air fry setting. Using an oil sprayer like this , spray a layer of neutral vegetable oil onto the sandwiches. Be sure to butter each side. If you don’t have a spray bottle, you can use a pastry brush and apply a thin layer of oil. While you don’t need to submerge the sandwiches in the fryer, that layer of oil is essential to crisping the crust and browning the egg and breadcrumb coating; otherwise it will turn into a dusty crust. Air fry for seven to eight minutes, carefully turning the sandwiches halfway through cooking. When you start to see the cheese oozing out, they are ready.
I like to sprinkle some flake salt on these snacks as soon as they come out of the air fryer basket. They’re crispy, gooey, and delicious as is, or with some warm marinara sauce for dipping.
Air Fryer Mozzarella Recipe in Carrozza
Ingredients:
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4 slices soft sandwich bread
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2 thick slices low-moisture mozzarella cheese
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½ cup flour
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2 eggs
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2 tablespoons water
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¾ cup breadcrumbs
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½ teaspoon salt (divided by ¼ teaspoon)
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Flake salt for finishing
1. Arrange the slices of bread. Place two slices of cheese on two pieces of bread and cover them with other slices of bread. Trim the edges and cut the sandwiches in half diagonally to create four pieces.
2. Beat the eggs in a bowl with water and a quarter teaspoon of salt. Add the flour to a large bowl and combine the breadcrumbs with the other quarter teaspoon of salt in a wide bowl. Working one piece at a time, dredge each sandwich in flour. Brush them with the egg mixture and then with the breadcrumbs. Be sure to coat the edges. Place coated sandwiches on a wire rack over a baking sheet. Let them dry for about 10 minutes. Brush each sandwich again with the egg wash and then with the breadcrumbs. Let them dry again on a wire rack for five minutes.
3. Set the air fryer temperature to 350°F on the air fry setting. Using an oil sprayer, spray a layer of neutral vegetable oil onto the sandwiches. Be sure to oil all sides. Alternatively, you can use a pastry brush to apply a thin layer of butter. Air fry them for seven to eight minutes, carefully turning the sandwiches halfway through cooking. Finish them with a sprinkle of flake salt and enjoy.