Mozzarella Cheese Balls (Printable)
Golden crispy mozzarella with gooey melty center. Easy 25-minute appetizer.
# What You'll Need:
→ Cheese
01 - 9 oz mozzarella cheese, cut into 3/4 inch cubes
→ Breading
02 - 2 large eggs, beaten
03 - 3/4 cup all-purpose flour
04 - 1 1/4 cups breadcrumbs (panko recommended for extra crunch)
05 - 1 tsp dried Italian herbs
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Frying
09 - Vegetable oil for deep frying
# Directions:
01 - Arrange three shallow bowls: first with flour mixed with salt, pepper, garlic powder, and Italian herbs; second with beaten eggs; third with breadcrumbs.
02 - Pat mozzarella cubes completely dry with paper towels to ensure proper breading adherence.
03 - Dredge each mozzarella cube in flour, shake off excess, dip into egg, then press into breadcrumbs. For extra crunch, repeat egg and breadcrumb coating for double layer.
04 - Arrange coated cheese on tray and refrigerate minimum 10 minutes to set coating before frying.
05 - Pour vegetable oil into deep pan or fryer, heat to 350°F.
06 - Fry cheese balls in small batches 1-2 minutes until golden brown, being careful not to overcrowd the pan.
07 - Remove with slotted spoon, drain on paper towels, and serve immediately with preferred dipping sauce.
# Cooking Tips:
01 -
- That moment when you bite through the crispy shell into molten cheese feels like a tiny victory
- They come together faster than delivery arrives and taste infinitely better
02 -
- Cold mozzarella fries better than room temperature, so keep those cubes chilled until the last possible moment
- Oil temperature matters more than anything else, too hot and they burn before the cheese melts, too cool and they get greasy
03 -
- Double coating is not optional if you want that professional texture and structural integrity
- The chilling step is worth every minute of waiting, rushed cheese balls are sad cheese balls