Mozzarella Cheese Balls (Print Version)
Crispy fried mozzarella cubes with seasoned coating, oozing melted cheese inside. Perfect party appetizer.
# What You Need:
→ Cheese
01 - 9 oz mozzarella cheese block or bocconcini, cut into 3/4-inch cubes
→ Coating
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk
05 - 1 1/2 cups panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 tsp dried oregano
08 - 1/2 tsp garlic powder
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
→ Frying
11 - Vegetable oil, for deep frying
# How To Make It:
01 - Set up three shallow bowls: place flour in the first bowl, whisk eggs with milk in the second bowl, and combine panko breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and black pepper in the third bowl.
02 - Pat mozzarella cubes thoroughly dry with paper towels to remove excess moisture, ensuring better coating adhesion.
03 - Dredge each mozzarella cube in flour, shaking off excess. Dip into egg mixture, then press firmly into breadcrumb mixture to coat completely. For extra-crispy crust, repeat the egg and breadcrumb coating steps.
04 - Arrange coated cheese balls on a baking tray and freeze for 15 minutes to firm up the coating and prevent cheese from melting too quickly during frying.
05 - Pour vegetable oil into a deep saucepan or fryer to a depth of 2-3 inches. Heat to 350°F over medium-high heat.
06 - Fry cheese balls in batches of 5-6 for 1-2 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
07 - Serve immediately while hot and gooey with marinara sauce or your preferred dipping accompaniment.
# Handy Tips:
01 -
- The triple coating technique creates this shatteringly crisp exterior that gives way to impossibly gooey cheese inside
- They come together in about 30 minutes but taste like something from a restaurant
- Perfect for feeding a crowd since you can prep them ahead and fry just before serving
02 -
- Oil temperature is everything, too cool and the coating gets soggy before the cheese melts, too hot and the outside burns before the inside heats through
- That 15 minute freezer step is not optional, its the secret to keeping the cheese inside while the outside gets perfectly crisp
03 -
- Cut your cheese cubes while theyre cold from the fridge, they hold their shape so much better than room temperature cheese
- Use one hand for wet ingredients and one for dry to avoid the dreaded breading clumps on your fingers