Here it is: the Italian origin of mozzarella sticks; we’re talking breaded and deep fried mozzarella. The “carrozzi” in the dish’s name means carriages, and refers to little bread slice conveyers that help you to get all the deep fried lusciousness into your face.
- 6 slices soft, white bread (crusts removed)
- 1/4 loaf (approximately 4 ounces) mozzarella (cut into one-eighth inch slices then strips)
- ½ cup whole milk
- 3 heaped tablespoons all-purpose flour
- 1 large egg
- salt
- pepper
- olive oil (not extra virgin) for frying
Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. Pour the milk into one soup bowl, the flour into another, and beat the egg with salt and pepper in another.
Warm the oil in a frying pan over a medium heat.
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Dunk the sandwiches briefly, one by one, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side till crisp and gold and remove to drain on paper towels. Cut each “carrozza” in half and serve.
New Rochelle BID’s Downtown Grand Market is a morning farmer’s market. Located at Library Green (1 Lawton St, New Rochelle, NY) every Sat from June 1–Oct. 26 at 9 a.m–2 p.m. Contact info@grandmarket.com or call 914-960-1460 for more info.
