Mozzarella Cheese Balls (Printable version)
Crispy-coated mozzarella cubes fried to golden perfection. A crowd-pleasing Italian appetizer with gooey cheese centers.
# What you need:
→ Cheese
01 - 8 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 dry with paper towels to remove excess moisture, ensuring better coating adherence.
03 - Dredge each mozzarella cube in flour, shaking off excess. Dip into egg mixture, then press firmly into breadcrumb mixture to coat thoroughly. For extra-crispy crust, repeat the egg and breadcrumb dipping steps.
04 - Arrange coated cheese balls on a baking tray and freeze for 15 minutes. This chilling step helps prevent cheese from melting too quickly during frying.
05 - Pour vegetable oil into a deep saucepan or fryer to reach 3-inch depth. Heat oil to 350°F, maintaining temperature throughout frying.
06 - Fry cheese balls in small batches for 1 to 2 minutes until golden brown and crispy. Remove using a slotted spoon and transfer to paper towels to drain excess oil.
07 - Serve immediately while hot and gooey with marinara sauce or your preferred dipping accompaniment.
# Expert tips:
01 -
- The crunch to cheese ratio is absolutely perfect every single time
- They come together in under 30 minutes with ingredients you probably have
- People will literally hover around the fryer waiting for the next batch
02 -
- Overcrowding the pan drops oil temperature and makes cheese leak everywhere
- Skip the freezer step and your coating will separate from the cheese while frying
- Serve these within 10 minutes or that glorious molten center starts to firm up
03 -
- Double coating creates that restaurant style crunch shell
- Room temperature cheese cubes are easier to cut but freeze them before frying
- Salt immediately after frying while the surface is still hot