Can you fry mozzarella cheese without breading it?

Mozzarella cheese is a soft, white cheese with high moisture content that originated in Italy. It can be made from cow’s milk or water buffalo milk. Fresh mozzarella is the soft, semi-soft kind that is usually made into balls or knots. Low-moisture mozzarella is firmer and used for shredding onto pizza or lasagna. Both types of mozzarella melt beautifully when baked or fried thanks to their high fat and moisture content.

Frying mozzarella cheese without any kind of breading or coating can be done, but it takes some care to get it just right. The high moisture content makes the cheese prone to leaking, oozing, and potentially splattering when exposed directly to hot oil. With the right preparation and frying technique though, you can enjoy delicious fried mozzarella bites or sticks.

Can You Fry Mozzarella Without Breading?

Yes, you can fry fresh mozzarella cheese without breading it first. The key is to make sure the cheese is very cold and firm before frying. Take fresh mozzarella balls or blocks and chill them in the refrigerator for at least 2 hours before frying, or up to overnight. You want the cheese as cold and firm as possible. This helps minimize the cheese melting and leaking fat into the oil as it fries.

How to Fry Mozzarella Without Breading

Here are some tips for frying fresh mozzarella without breading:

Make sure cheese is very cold – Chill blocks or balls of fresh mozzarella in the fridge for 2+ hours until very firm.
Cut into chunks or sticks – Cut the chilled mozzarella into bite-size cubes, chunks, or stick shapes.

Pat dry – Gently pat the cheese pieces with paper towels to remove excess moisture on the surface.
Fry in small batches – Fry just a few pieces at a time so the oil temp doesn’t drop too much.
Fry quickly – Cheese should take just 1-2 minutes per batch to get golden brown.

Drain on paper towels – Drain fried cheese on paper towels to absorb excess oil.
Season immediately – Sprinkle with salt, pepper, or other seasonings right after frying.

The key things are keeping the cheese very cold before frying, frying in small batches so the oil stays hot, and frying just until lightly golden. Frying too long risks the cheese melting and leaking fat into the oil.

What Type of Oil to Use

The best oils for frying mozzarella without breading are:

Peanut oil – With high smoke point of 450°F.Neutral flavor.
Vegetable oil – Also has 450°F smoke point. More affordable option.

Canola oil – Smoke point 400°F. Mild flavor.
Sunflower oil – 450°F smoke point. Light flavor good for cheese.

Avoid olive oil as it has a low smoke point and the flavor will overwhelm the cheese.

Heat oil to 350-375°F on a thermometer for best results. Heating too low will make cheese absorb oil and turn greasy. Too high heat risks burning exterior before cheese melts.

Breading vs No Breading for Fried Mozzarella

Breading mozzarella before frying helps:

Seal in moisture – The breading forms a protective crust.

Minimize oil absorption – Breading prevents the cheese from soaking up excess oil.
Add texture – The crunch of the breading contrasts the melted cheese.
Allow more color – Breading helps the cheese turn golden brown.

However, some benefits to not breading include:

Highlight cheese flavor – No coating overpowers the cheese taste.
Fewer calories – Just cheese means lower calorie than cheese + breading.

Faster cooking – No need to prep and cook a coating.
Simpler – Skip the extra ingredients and work of breading.

So breaded mozzarella sticks offer more protection for the cheese and added crunch, while unbreaded showcases pure cheese flavor in a lighter recipe.

What to Serve with Fried Mozzarella

Here are some tasty options for serving fried mozzarella balls or sticks:

Marinara sauce – The classic dipping sauce, tangy and rich.
Pesto – Fresh basil flavor pairs wonderfully.

Ranch – Always a crowd-pleaser for dipping.
Hot honey – Sweet heat delicious on the fried cheese.
Salsa – Try a zesty tomato or mango salsa.

Arrabiata sauce – Spicy and garlicky Italian sauce.

Fried mozzarella also makes a fantastic topping on salads, pasta, pizza, sandwiches, or grain bowls.

Storing and Reheating Fried Mozzarella

To keep fried mozzarella tasting fresh:

Let cool completely before storing. Do not cover hot cheese or it will get soggy.
Store in an airtight container in the fridge up to 5 days.
Reheat in a 400 degree F oven until warmed through, about 5 minutes.

Avoid microwaving which makes the texture rubbery.

Properly stored, fried mozzarella keeps well in the fridge and can be quickly revived in the oven. Just don’t microwave it!

Recipe for Fried Mozzarella Without Breading

This easy recipe shows how to pan-fry fresh mozzarella without any breading.

Ingredients:

1 pound fresh mozzarella cheese, cut into 1⁄2 inch cubes or sticks
1⁄2 cup flour
1 cup vegetable oil for frying

Salt and pepper to season
Herbs or spices for seasoning (optional)

Instructions:

Cut mozzarella into 1⁄2 inch cubes or sticks and chill in fridge for 2-3 hours until very cold and firm.

Pat cheese pieces dry with paper towels.
Put flour in shallow bowl. Dredge cheese pieces lightly in flour and shake off excess.
Heat 1⁄2 inch oil in skillet over medium-high heat to 350°F.

Working in batches, add cheese pieces and fry 30-60 seconds per side until golden.
Drain fried cheese on paper towel-lined plate.
Immediately season with salt, pepper, and any other herbs or spices.

Serve warm with desired dipping sauces.

The flour dredge helps form a very light crust on the cheese for frying. Be sure to fry in small batches and don’t overcrowd pan. Frying just until golden prevents the cheese oozing into the oil.

Common Problems and How to Avoid Them

When frying mozzarella without breading, there are a few potential pitfalls. Here’s how to prevent common problems:

Cheese Leaking Fat into Oil

The high moisture content in fresh mozzarella can cause it to melt, ooze, and leak fat into the fryer. To prevent this:

Make sure cheese is very cold before frying.
Fry in small batches at proper oil temp.

Avoid overcrowding the pan which drops oil temp.
Fry just until light golden, not too long.

Cheese Absorbing Too Much Oil

Without a breading, cheese can soak up excess oil. To minimize:

Pat cheese pieces dry before frying to remove surface moisture.
Fry at proper oil temp, 350-375°F.
Drain fried cheese on paper towels.

Don’t reuse oil more than a couple times.

Uneven Cooking

Some pieces may cook faster than others. To prevent this:

Cut cheese into uniform sizes and shapes.

Fry in small batches.
Turn cheese halfway through frying time.
Make sure oil is at proper temperature.

Burnt Coating

It’s easy to burn the flour coating if oil is too hot.

Heat oil to 350-375°F, no higher.
Fry just until light golden brown.

Work in small batches so oil temp doesn’t drop.

Frying Tips and Tricks

Here are some additional pointers for frying mozzarella without breading:

Use a thermometer to monitor oil temperature and keep it consistent.

Add herbs, spices, or citrus zest to the flour coating for extra flavor.
Slice larger mozzarella balls in half before cutting into cubes for easier frying.
Let oil return to temp between batches to prevent mozzarella oozing fat.

Mix the flour dredge with a little cornstarch for extra crispy results.
Freeze cheese briefly before frying for an extra-firm texture.

With the right techniques, unbreaded fried mozzarella can be crispy, golden, and delicious. The cheese stays in focus without the added calories and time of a breading.

Frequently Asked Questions

Here are answers to some common questions about frying mozzarella without breading:

What kind of mozzarella works best?

Fresh mozzarella, ideally low-moisture, works better than pre-shredded mozzarella which contains added starches and anticaking agents. The fresh kind is saltier, firmer, and less prone to leaking fat when fried.

Can I use cheese curds instead?

Yes, cheese curds are a great option! Their higher moisture content means chilling them well before frying will be especially important. But curds will fry up similarly to fresh mozzarella.

Is it better to flour, egg wash, and breadcrumb?

Breading with flour, egg wash, and breadcrumbs will provide a thicker, protective coating for the cheese during frying. But for a lighter result that keeps the cheese flavor front and center, a simple dredge in flour is ideal.

How long does fried mozzarella last in the fridge?

Properly stored in an airtight container, fried mozzarella will last 3-5 days in the refrigerator. Reheat leftover fried cheese in a 400 degree F oven until warmed through before serving.

Can I use almond milk instead of cow’s milk mozzarella?

Yes, you can absolutely use almond milk mozzarella. Just be sure to still chill it thoroughly before frying so it remains firm. The frying method will be the same.

Conclusion

While it takes some care, frying mozzarella cheese without a breading coating is absolutely achievable. Make sure to start with cheese that’s very cold. Cut it into small, uniform pieces for even cooking. Fry in small batches at 350-375°F just until lightly golden brown. Drain on paper towels to minimize greasiness. Season and serve right away with desired sauces for dipping. Follow these steps and you’ll be enjoying delicious unbreaded fried mozzarella in no time.