Mozzarella Cheese Balls (Printable)
Crispy coated mozzarella cubes fried to golden perfection. A crowd-pleasing Italian appetizer with oozy melted cheese center.
# What You’ll 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, Parmesan, oregano, garlic powder, salt, and pepper in the third bowl.
02 - Pat mozzarella cubes completely dry with paper towels to ensure proper 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 results, 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.
06 - Fry cheese balls in small batches for 1-2 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
07 - Serve hot while cheese is still melted and gooey, accompanied by marinara sauce or your preferred dipping sauce.
# Expert Tips:
01 -
- The contrast between impossibly crispy coating and gooey mozzarella center is absolutely addictive
- They come together in just 30 minutes but taste like something from a fancy Italian restaurant
02 -
- Skip the freezing step and your cheese will start leaking before the coating gets crispy
- Crowding the pan lowers the oil temperature and results in soggy, greasy cheese balls
03 -
- Adding fresh herbs like chopped basil or parsley to the breadcrumb mixture takes these to the next level
- Let the fried cheese balls rest for about 30 seconds before serving to avoid burning your mouth on molten cheese