Fried Mozzarella with Anchovies, Capers, and Garlic Sauce

Fried Mozzarella with Anchovies, Capers, and Garlic Sauce


Makes 8 first-course servings.

  • Two 8-ounce balls fresh water-packed mozzarella cheese, drained, each cut into four 1/3 to 1/2-inch thick rounds

  • All purpose flour

  • 1 large egg, beaten to blend

  • 3 cups fresh breadcrumbs made from crustless French bread (about 8 ounces)

  • 2 tablespoons (1/4 stick) butter

  • 6 garlic cloves, minced

  • 1 cup (packed) fresh Italian parsley leaves

  • 1/2 cup extra virgin olive oil

  • 1/3 cup drained capers

  • One 2-ounce can anchovy fillets, drained

  • 1 and 1/2 teaspoons fresh lemon juice


  1. Coat cheese in flour, then egg, then breadcrumbs.

  2. Place on baking sheet.

  3. Cover and refrigerate until cold, at least 2 hours.

  4. Meanwhile, melt butter in small skillet over low heat.

  5. Add garlic; saute about 3 minutes.

  6. Transfer mixture to processor.

  7. Add parsley leaves, 1/4 cup olive oil, capers, anchovies, and lemon juice.

  8. Blend until coarse paste forms.

  9. Season with salt and pepper. (Cheese and sauce can be prepared 1 day ahead. Cover separately; chill. Rewarm sauce slightly over low heat before serving.)

  10. Heat 1/4 cup olive oil in large skillet over high heat.

  11. Working in batches, fry cheese until brown, about 2 minutes per side.

  12. Transfer fried cheese to plates.

  13. Spoon warm sauce over cheese.

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