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Greek Freak Fried Mozzarella

Don’t fear the frying pan! This super easy recipe for pan-fried and Greek Freak-coated fresh mozzarella slices are next level in all their crunchy, herby, epic cheese-pull glory. Feel free to spice them up with any chile powders and you can serve atop a salad or along with a Romanesco or amped up marinara dipping sauce.

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Greek Freak Fried Mozzarella

  • Author: Shannon Feltus | Urban Farm Foods
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 46 servings 1x


  • 2 tablespoons Spiceology Greek Freak Blend
  • 3 tablespoons all-purpose flour
  • 1/2 cup panko bread crumbs
  • 116oz package of fresh mozzarella, sliced 1/2 inch thick
  • 2 eggs
  • vegetable oil or canola oil, for frying



  1. Spread out flour onto a plate for base coating step one.
  2. Beat the eggs in a bowl and set aside as your wet breading dish step two.
  3. In a shallow dish combine panko and Greek Freak blend as your dry breading step three.
  4. Slice your cheese into disks and lay out on a paper towel. This is your assembly prep laid out for frying.


  1. Heat about an inch of oil in a frying pan on medium-high until it shimmers (365 degrees). Test a crumb of panko and if it bubbles immediately it’s ready.
  2. The three breading steps in order: Dust cheese slices on flour on all sides shaking off excess. Dip a cheese disc into egg and fully coat all sides. Place into Greek Freak panko and turn to coat well.
  3. When you have a few coated and ready add carefully with a large fork or slotted spatula into hot oil. Flip when edges start to brown, about a minute. After browning both sides, remove onto paper towels.
  4. Fry in small batches so as not to crowd the pan. Wait a couple minutes between batches to allow for oil to reach temperature again.
  5. Serve with marinara or ranch for dipping and enjoy!

Used in this Recipe

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