Mozzarella Cheese Balls (Printable version)
Crispy breaded mozzarella cubes fried to golden perfection with gooey melted centers
# What you need:
→ Cheese
01 - 8 oz mozzarella cheese, cut into 3/4 inch cubes
→ Breading
02 - 2 large eggs, beaten
03 - 1 cup all-purpose flour
04 - 1 1/2 cups breadcrumbs (panko recommended for extra crunch)
05 - 1 tsp dried Italian herbs (optional)
06 - 1/2 tsp garlic powder (optional)
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Frying
09 - Vegetable oil for deep frying
# How to make it:
01 - Set up three shallow bowls: mix flour with salt, pepper, garlic powder, and Italian herbs in the first; place beaten eggs in the second; add breadcrumbs to the third.
02 - Pat mozzarella cubes dry with paper towels to ensure breading adheres properly.
03 - Coat each mozzarella cube in flour mixture, dip into beaten eggs, then press firmly into breadcrumbs. For extra crunch, repeat egg and breadcrumb dipping for double coating.
04 - Arrange breaded cheese balls on a tray and refrigerate for 10 minutes to set coating before frying.
05 - Pour vegetable oil into deep fryer or heavy-bottomed pot and heat to 350°F.
06 - Fry cheese balls in batches for 1-2 minutes until golden brown, avoiding overcrowding. Remove with slotted spoon and drain on paper towels.
# Expert tips:
01 -
- They come together faster than you can decide on a movie night snack
- The double coating trick makes them restaurant-quality crispy every single time
02 -
- Hot cheese inside can burn badly—let them cool for just a minute before biting
- The chilling step is what keeps the cheese from leaking out during frying
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from getting completely breaded
- A small cookie scoop helps portion the flour and breadcrumbs evenly