Golden Mozzarella Cheese Balls (Printable)
Crispy coated mozzarella cubes fried to golden perfection. Soft, melty centers with a seasoned crunch.
# 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
# Directions:
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 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 texture, repeat the egg and breadcrumb dipping process.
04 - Arrange coated cheese balls on a baking tray and freeze for 15 minutes to firm up the coating, which helps prevent cheese from melting too quickly during frying.
05 - Pour vegetable oil into a deep saucepan or fryer until 2-3 inches deep. Heat to 350°F, maintaining temperature throughout frying.
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 to absorb excess oil.
07 - Serve immediately while hot and gooey, accompanied by marinara sauce or your preferred dipping sauce.
# Cooking Tips:
01 -
- That moment when you bite through the crispy shell and hot cheese starts oozing out is honestly one of lifes great simple pleasures
- They disappear faster than you can fry them, so make double what you think you need
02 -
- I once skipped the freezing step because I was in a hurry, and half the cheese escaped into the oil during frying. That was a sad night and a messy cleanup.
- Overcrowding the pan drops the oil temperature fast, making the balls greasy instead of crispy. Work in small batches for best results.
03 -
- Use one hand for the wet ingredients and one hand for the dry to keep your fingers from becoming a breaded mess
- If cheese starts leaking during frying, the oil is too hot. Lower the heat slightly and continue cooking.