There are two categories of food in this world: one you eat with not a care in the world, and then there’s the other one – the one that burns the hell out of your mouth. This is the latter – it’s got Big Mouth-Heat Energy.
“Serve with a squeeze of lemon,” says Sydney chef Mitch Orr, “and then go ahead and burn the roof of your mouth on your first bite.”
We’ve all been there. And we’ll undoubtedly all go back.
The former Acme chef posted his recipe to these piping hot fried-cheese pockets on Instagram a couple days ago, and it caught our attention (Orr regularly posts fun and tasty recipes). It’s his take on carrozza, or mozzarella in carrozza, an Italian fried-cheese sandwich.
He says he decided to whip it up after he got his hands on a jar of Moon Mart’s green-chilli-and-anchovy condiment. Moon Mart is a one-woman business run by Eun Hee An, who was co-chef and co-owner of beloved Sydney Korean restaurants Moon Park and Paper Bird. Now she makes small-batch products inspired by the food cultures of Asia.
“Eun sent me the condiment when I ordered her bibimbap the other week, and I wanted to show Moon Mart some love because the product is amazing and I think Eun is hilarious,” Orr tells us.
“It’s basically a mozzarella in carrozza, so subbing the anchovy in for the green-chilli-anchovy condiment was a no brainer. And people love cheese and fried things. And frying cheese is the best of both worlds.”
Orr says if you don’t have the Moon Mart condiment, you can go the traditional option and use anchovies. The other tip he offers is making sure you press the bread together so you lock the hunk of mozzarella in the pocket so there’s not any cheese leakage.
“You can also add ham, add some Moon Mart kimchi or whatever you like. And whatever bread you have leftover, make fairy bread.”
Mozzarella in carrozza
Prep time: 15 mins
Cooking time: 5 mins
2 slices of Wonder White bread
4 tbsp of Moon Mart’s green chilly and anchovy condiment (if you don’t have it, you can use regular anchovies)
1 ball of buffalo mozzarella
½ cup of flour
3 eggs, beaten
2 cup of panko
1 cup of vegetable oil
1 tbsp flaky salt
1 wedge of lemon
Trim the crust off your bread. Cut each slice into square quarters. Generously spread each piece with the green chilli and anchovy condiment.
Slice your mozzarella into 4 fat slices. Place each piece of mozzarella onto a piece of bread. Top with the remaining pieces of bread. Squash those suckers together, you want the bread to stick to the cheese.
Set up your crumbing station so you have tree bowls, each with flour, egg wash and panko. Take your bread and dip it in the flour, then the egg wash and the panko so you have crumbed each sandwich. Then dip your crumbed sandwich in the egg again and another dip in the panko.
Ensure the mozzarella is completely sealed in. Leave these lil baddies to set for about 5 minutes.
In a fry pan, heat the vegetable to about 170 degrees. Carefully place your sandwiches into the oil. Fry on each side for about 2 minutes, until golden and crunchy. Drain on paper towel and season with flake salt.
Serve with a squeeze of lemon and go ahead and burn the roof of your mouth on your first bite.
Looking for more recipe ideas? See Broadsheet’s recipe hub.