Mozzarella Marinara -- Something Crispy for a Sunday That Needed It

Drove Tuesday-Wednesday.

Brenda's birthday August 14 approaching. I will be 47.

Gayle had a steady week. Knit ten more inches of the scarf.

Justin has been reading a book Amber gave him — a memoir by a woman who worked with domestic violence survivors. He has not said anything about reading it. I found it on his bedside table. I did not mention it.

Sunday: fried chicken.

Sunday called for something fried — it just did. With my birthday coming up and the week having been quiet in the way weeks sometimes are, full of things noticed but not said, I wanted to stand at the stove and make something that crackled and smelled good. We did the chicken, and alongside it I put together this mozzarella marinara, because melted cheese and a warm dipping sauce felt exactly right for an August evening when everyone was just... present.

Mozzarella Marinara

Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min | Servings: 4

Ingredients

• 1 lb fresh mozzarella, cut into 1/2-inch slices or sticks
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• Vegetable oil, for frying (about 2 inches in pan)
• 1 cup marinara sauce, warmed, for dipping

Instructions

1. Set up dredging stations. Place flour in a shallow bowl. Beat eggs in a second shallow bowl. In a third bowl, combine breadcrumbs, Parmesan, garlic powder, oregano, and black pepper.
2. Chill the cheese. Pat mozzarella pieces dry with paper towels. For best results, place them on a baking sheet and freeze for 15 minutes so they hold their shape during frying.
3. Coat the mozzarella. Working one piece at a time, dredge mozzarella in flour, shaking off excess. Dip into beaten egg, then press firmly into the breadcrumb mixture to coat all sides evenly. For extra crunch, dip in egg and breadcrumbs a second time.
4. Heat the oil. Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high until it reaches 350°F. A pinch of breadcrumbs dropped in should sizzle immediately.
5. Fry in batches. Carefully lower coated mozzarella pieces into the hot oil. Fry 2–3 minutes, turning once, until golden brown on all sides. Do not overcrowd the pan.
6. Drain and serve. Transfer fried mozzarella to a plate lined with paper towels. Let rest one minute. Serve immediately alongside warm marinara sauce for dipping.

Nutrition (per serving)

Calories: 390 | Protein: 22g | Fat: 21g | Carbs: 28g | Fiber: 2g | Sodium: 720mg