Mozzarella Cheese Balls (Print Version)
Crispy fried mozzarella cubes with melty centers. Quick 25-minute appetizer perfect for sharing.
# What You’ll Need:
→ Cheese
01 - 8 ounces mozzarella cheese, cut into ¾-inch cubes
→ Breading
02 - 2 large eggs
03 - ¾ cup all-purpose flour
04 - 1 ¼ cups breadcrumbs, preferably panko
05 - 1 teaspoon dried Italian herbs
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Frying
09 - Vegetable oil for deep frying
# Steps:
01 - Arrange three shallow bowls: mix flour with salt, pepper, garlic powder and Italian herbs in the first; beat eggs in the second; place breadcrumbs in the third.
02 - Pat mozzarella cubes thoroughly dry with paper towels to ensure proper breading adhesion.
03 - Coat each mozzarella cube in flour mixture, shaking off excess. Dip into beaten egg, then press into breadcrumbs until evenly coated. For extra crunch, repeat egg and breadcrumb layers.
04 - Arrange coated cheese on a tray and refrigerate for 10 minutes minimum to set coating before frying.
05 - Pour vegetable oil into deep fryer or heavy-bottomed pot and heat to 350°F.
06 - Fry in small batches for 1 to 2 minutes until golden brown, taking care not to overcrowd the pan.
07 - Remove with slotted spoon and drain on paper towels. Serve immediately with marinara sauce, aioli or ranch dip.
# Expert Tips:
01 -
- These come together in under 30 minutes but taste like something from a restaurant
- The double coating trick I learned makes them stay crispy longer than any version I have tried
02 -
- I once skipped the chilling step and the coating started falling apart in the oil, so do not skip this
- If cheese starts leaking out your oil is too hot or you fried them too long, watch carefully for that first sign of oozing
03 -
- Freeze the mozzarella cubes for 15 minutes before coating if they feel too soft to handle
- Use one hand for dry ingredients and one for wet to keep your fingers from getting completely breaded themselves