Mozzarella cheese is always a hit, but this Mozzarella Fritta gets crispy perfection thanks to the air fryer. Paired with a creamy, tangy lemon caper sauce inspired by classic piccata, this vegetarian appetizer is indulgent and guaranteed to bring everyone to the table (and keep them there).
Anytime you can stretch your meal to include an appetizer or some small bites to start the conversation at the table while you wait for the rest of your meal to finish cooking is a win. Mozzarella Fritta is such a classic starter dish usually served with tomato sauce but rather than just going with the expected this dish takes something pretty familiar and brings an element of surprise. Not just in what it is, but the taste and how it shocks your tastebuds with the lemony zings and pops of brine from the capers.
Mozzarella Fritta got it start in the Southern region of Italy (looking at you Napoli and Sicily!). Then we take Lemon caper piccata style sauce, which derives from the North region of Italy, and when these opposites come together, it creates an explosion of flavor. You’ll seriously be wondering how this combination hasn’t made it to your plate yet—and once you’ve tried it, it’s hard to go back to the sad mozzarella fritta and tomato sauce ways.
No judgment—cheese is cheese. But try this recipe and tell me you’re not a total convert.
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🧀 Ingredients
This mozzarella fritta recipe comes together with just a few simple ingredients—including mozzarella cheese, of course—and a zesty lemon caper sauce that brings it all to life.
- Fresh Mozzarella
- Panko Breadcrumbs
- Lemon
- Capers
See recipe card for quantities.
Craving Chicken Piccata? Try This Vegetarian Appetizer Twist
All the bright lemon and caper flavors of classic chicken piccata—without the chicken. This easy air fryer mozzarella fritta appetizer is a perfect meatless piccata option and a crowd-pleasing fried cheese appetizer with a zesty lemon caper sauce.
Perfect for Sharing: Mozzarella Fritta Made Easy for a Crowd
This recipe is perfect for entertaining because you can easily make larger batches of mozzarella fritta in your air fryer and reheat them all together before serving. Prepare extra of the luscious, velvety lemon caper sauce to warm and serve on one big platter—or offer it on the side so guests can decide how much sauce they want with their individual servings.
Storage
Mozzarella Fritta (fried cheese): Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the air fryer or oven.
Lemon Caper Sauce: Store separately in a sealed container in the fridge for up to 4-5 days. Reheat gently on the stove or microwave before serving.
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📖 Recipe
Mozzarella Fritta with Lemony Caper Sauce
Ingredients
Mozzarella Cheese
- 10 pieces Fresh Mozzarella cut into ½ inch thick slices
- 3 tablespoon Flour
- 2 Eggs, whisked
- 1 cup panko breadcrumbs
- Salt
- Pepper
- Cooking Spray
Sauce
- 1 tablespoon Olive Oil
- ½ cup Butter
- ½ Shallot, finely chopped
- 1 clove Garlic, finely chopped
- ¼ cup White Wine
- juice of 1 Lemon
- 2 tablespoon Capers
- Salt
- Pepper
- Fresh Parsley
Instructions
- Preheat the airfryer to 375 °F
- Spray the air-fryer pan with a generous amount of cooking spray.
- Slice the mozzarella cheese into ½ inch slices.
- Prepare bowls for breading the cheese. One with flour, one with eggs, and one with breadcrumbs. Bread the cheese in that order: flour, eggs, and breadcrumbs. Salt & Pepper to season your breadcrumbs to taste.
- Once all of the mozzarella slices are breaded, place them on a plate or pan in a single layer, making sure they aren’t touching. Transfer to the fridge and chill for about 20 minutes.
- While the cheese chills in the fridge, start making the sauce.
- Air-fry the mozzarella slices for 6-8 minutes, checking them at the halfway point.
- Once done, keep the fritta warm until you’re ready to serve. You can plate each slice individually or arrange them all together for a shared platter with the sauce or on the side to dip.
For the Sauce
- Heat olive oil and butter in a small saucepan over medium heat until the butter is melted and slightly bubbling.
- Add the finely chopped shallot and garlic, sautéing gently for about 2–3 minutes until soft and fragrant—but not browned.
- Pour in ¼ cup white wine and let it simmer for 2 minutes to reduce slightly and mellow the flavors.
- Pour in the lemon juice and stir to combine, letting it simmer for 1 minute to mellow the acidity.
- Add the capers, salt, and pepper. Stir well and let the sauce simmer for another 1–2 minutes to blend the flavors.
- Remove from heat and stir in chopped fresh parsley.
- Serve warm on the plate with your individual slice of mozzarella fritta or on the side for dipping.
Alice says
this was a hit