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Fried Mozzerella with Rocket and Prosciutto

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant fried mozzarella with rocket and prosciutto is a sophisticated starter that perfectly balances textures and flavours. The star of the dish is the golden, crisp-coated mozzarella, which offers a soft, melting centre that contrasts beautifully with the peppery rocket and salty prosciutto. Garnished with Mediterranean staples like roasted red peppers, brine-cured olives and red onion, it provides a vibrant and colourful opening to any celebratory dinner.

A classic Mediterranean-style dish, this recipe is ideal for those seeking a restaurant-quality appetiser that can be assembled with ease at home. The addition of a sharp anchovy and red-wine vinegar dressing cuts through the richness of the fried cheese, creating a well-rounded flavour profile. Serve it alongside warm, buttery garlic bread with fresh parsley for a truly indulgent start to your meal.

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Ingredients for Fried Mozzerella with Rocket and Prosciutto

  • 2 bunches rocket (350g total),coarse stems discarded

  • 140g thinly sliced prosciutto (8 to 12 slices)

  • 1 (200g) jar roasted red peppers, rinsed and torn into large pieces

  • 80ml brine-cured black olives

  • 120ml thinly sliced red onion

  • 2 tablespoons red-wine vinegar

  • 1 tablespoon anchovy paste

  • 60ml extra-virgin olive oil

  • 2 large egg whites

  • 240ml fine dry bread crumbs

  • About 475ml olive oil for frying

  • 450g salted fresh mozzarella, cut into 4 thick slices (without rounded ends)

How to make Fried Mozzerella with Rocket and Prosciutto

Divide rocket into 8 small bunches and loosely wrap each with 1 or 2 slices prosciutto. Divide among 4 plates with roasted peppers, olives, and onion.

Whisk together vinegar, anchovy, and 1/4 teaspoons each of salt and pepper. Whisk in extra-virgin oil.

Whisk egg whites with 1/2 teaspoons salt and 1/4 teaspoons pepper in a shallow bowl. Put bread crumbs in another shallow bowl. Double-coat each slice of cheese by dipping in egg mixture, then crumbs, and repeating. Transfer to a plate.

Heat 1/2 inch olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 2 minutes total. Drain briefly on paper towels, then transfer to plates.

Drizzle everything with vinaigrette.

Serve with: garlic bread with parsley

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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