Mozzarella Cheese Balls (Printable version)
Crispy coated mozzarella cubes fried to golden perfection, creating a deliciously melty center that everyone loves.
# 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:
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 adherence.
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 texture, repeat the egg and breadcrumb coating steps.
04 - Arrange coated cheese balls on a baking tray and freeze for 15 minutes. This chilling step helps set the coating and prevents cheese from melting too quickly during frying.
05 - Pour vegetable oil into a deep saucepan or fryer to reach 2-3 inches depth. Heat to 350°F, maintaining consistent temperature throughout frying.
06 - Fry cheese balls in small batches for 1-2 minutes until golden brown and crispy. Remove using a slotted spoon and drain immediately on paper towels to absorb excess oil.
07 - Transfer hot cheese balls to a serving platter and pair with warm marinara sauce or preferred dipping accompaniment. Serve promptly while cheese remains gooey and center.
# Expert Advice:
01 -
- That moment when you bite through the crispy shell into the molten cheese center is basically pure joy in food form
- They come together faster than you can decide on a movie to watch with friends
- The breading spices up the mozzarella so it's never bland or boring
02 -
- The freezing step isn't optional, it's what keeps the cheese from exploding out of the coating the second it hits hot oil
- Crowding the pan drops the oil temperature too fast, leading to soggy balls instead of crispy ones
- Serving immediately matters because the texture shifts quickly and that incredible crunch is half the experience
03 -
- Mixing fresh basil or parsley into the breadcrumbs adds freshness that balances the heavy cheese
- If the coating starts sliding off, your cheese cubes probably weren't dried thoroughly enough