Mozzarella in Carrozza (Fried Mozzarella Sandwiches) Recipe
Looking for next-level vegan sandwich ideas? This plant-based take on the Italian classic, Mozzarella in Carrozza, gives the simple grilled cheese a glow-up – battered, fried, and oozing with cheesy, melty goodness.
You will need
Serves 2
- 1/2 cup chickpea flour
- Cracked black pepper
- 1/2 tsp kala namak or salt
- 1/3 cup plain flour
- 4 slices Italian-style bread (like pane di casa or sourdough)
- 100g plant-based mozzarella, thinly sliced
- Salt and pepper, to taste
- Oil for frying (e.g. sunflower oil)
Recipe: Nadia Fragnito
Directions
-
Step 1
Sift the chickpea flour into a bowl and whisk in ½ cup of water until smooth. Season with pepper and kala namak or regular salt.
-
Step 2
Place the plain flour into a separate bowl.
-
Step 3
Lay out your bread slices – trim the crusts for neatness or leave them for a rustic vibe. Layer the mozzarella onto two of the slices and top with the remaining bread to form sandwiches.
-
Step 4
Lightly coat the sandwiches in plain flour, shaking off excess. Then dip them into the chickpea batter, making sure all sides are well coated and the batter is absorbed by the bread.
-
Step 5
Heat oil in a small-medium frypan over medium-high heat (you’ll need around 500 ml, depending on pan size). Fry the sandwiches on all sides, including the crusts, until golden brown.
-
Step 6
Drain on paper towel. Slice in half, and if the mozzarella hasn’t fully melted, return the halves to the pan cut-side down to finish cooking. Serve hot, melty, and crunchy
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
Recipe: Nadia Fragnito
