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Mozzarella in Carrozza (Fried Mozzarella Sandwiches)


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Mozzarella in Carrozza (Fried Mozzarella Sandwiches)


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Mozzarella in Carrozza (Fried Mozzarella Sandwiches)

This is not a Jewish recipe, just an awesome, rustic, decadent Southern (Campania, Naples) street food that everybody loves, but it's a perfect savory dish for Hanukka, next to latkas.... it's filling and delicious.


  • Prep Time : 10 min
  • Cook Time : about 15 min
  • Ready Time : 10 min




  • Flour, about 2 cups
  • Milk, about
  • Mozzarella, 1 lb (drained)
  • Olive oil or seed oil for frying
  • 16 slices white bread
  • 3 large eggs
  • salt and pepper
  • 8 anchovies, OR 8 tsps grated parmisan cheese
  • finely ground breadcrumbs, if liked


Eliminate the crust from the bread using a pairing knife. Slice the mozzarella.  Whisk the eggs slightly with a fork, combine them with the milk and add some salt and pepper.

Make sandwiches with the bread and mozzarella, adding an anchovy in the center for a boost of flavor. If you don’t eat fish with dairy (or if you are not an anchovy person!) sprinkle the center with a dash of grated parmigiano.

Tie the sandwiches like gifts, with kitchen string; if you prefer, you can hold them together with a piece of toothpick that has been soaked in water.

Fill a large bowl or platter with flour.
Sprinkle the sandwiches with little milk, using your fingers. Dip them into the flour, and then into the milk/egg mix. You can repeat twice, and even top with breadcrumbs, if you like a very thick crust (I prefer the classic version, without the breadcrumbs).
Fill a frying pan with tall sides with abundant oil (at least ½ to 1-inch high).. Heat the oil until it forms small bubbles when you throw a small piece of bread into the pan. Fry the sandwiches a few at a time, on medium/high heat, until golden (about 3 to 5 minutes per side).

Drain on 3 layers of paper towel, sprinkle with salt, and enjoy hot!

About Alessandra Rovati


Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice

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