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Fried Mozzarella With Puttanesca Dipping Sauce

  • Yield: 45 to 50 mozzarella squares


  • 2 pounds regular (or smoked) mozzarella, cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 1/4 cup milk
  • 2 eggs, lightly beaten
  • 1 1/2 cups Italian style bread crumbs
  • 1/2 teaspoon Emeril's Original Essence
  • 1/2 teaspoon salt
  • Vegetable oil, for frying
  • 6-inch skewers or fondue forks, for dipping
  • Puttanesca Dipping Sauce


  • Pat mozzarella dry, making sure there is no water on the surface, and set aside. Place the flour in a shallow dish. Combine the milk and eggs and place in a shallow bowl. Stir together the bread crumbs, Essence, and salt and place in a shallow dish.
  • Heat vegetable oil about 1 1/2 inches deep, in a heavy saucepan or deep-fryer over medium-high heat to 325 to 330 degrees F.
  • Dredge the mozzarella in the flour, shaking off any excess flour. Dip in the egg mixture and then the bread crumbs. Place mozzarella in hot oil and cook for 1 to 1 1/2 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels. Allow mozzarella to stand for 3 to 5 minutes before serving, to allow the cheese to melt the entire way through. Serve warm on skewers or fondue forks with Puttanesca Dipping Sauce.