Mozzarella in carrozza

To prepare mozzarella in carrozza, start with the batter. Crack the eggs into a bowl and whisk them. Add a pinch of salt, freshly ground pepper, the milk and the beer.

Gradually add the flour, continuing to mix to prevent lumps from forming. You should obtain a smooth batter that is fluid enough to evenly coat the bread. If necessary, add a little more milk to adjust the consistency.

Cut the mozzarella into fairly thick slices and carefully pat them dry with kitchen paper to remove excess liquid and prevent it from being released during frying.

Place a slice of mozzarella in the centre of four slices of bread. At this point, you can choose the filling: the classic version is prepared with cooked ham, which adds a delicate and creamy flavour. Another popular variation, especially in Venetian tradition, includes anchovies preserved in oil, whose stronger and savoury flavour perfectly enhances the sweetness of the mozzarella.

Cooked ham version: place a slice of ham on top of the mozzarella.
Anchovy version: add 2 well-drained anchovy fillets in oil on top of the mozzarella, spreading them evenly.

Cover with the remaining slices of bread and gently press all the edges to seal each sandwich well and prevent the filling from leaking out during cooking.

Dip the mozzarella in carrozza into the batter, making sure they are completely coated, including the edges.

Heat plenty of vegetable oil in a deep-sided pan. Once the oil reaches the right temperature, fry a few sandwiches at a time until golden and crispy on both sides.

Once ready, remove the mozzarella in carrozza with a slotted spoon and transfer them onto a plate lined with kitchen paper to absorb any excess oil.

Cut them in half and serve immediately while still hot, to fully enjoy their soft and melted centre. Enjoy!