Mozzarella Cheese Balls (Print Version)

Golden crispy mozzarella bites with melty centers. Quick 25-minute appetizer.

# Recipe Ingredients:

→ Cheese

01 - 8 oz mozzarella cheese, cut into 3/4 inch cubes

→ Breading

02 - 2 large eggs
03 - 1 cup all-purpose flour
04 - 1 1/2 cups breadcrumbs (preferably panko for extra crunch)
05 - 1 tsp dried Italian herbs (optional)
06 - 1/2 tsp garlic powder (optional)
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Frying

09 - Vegetable oil, for deep frying

# Directions:

01 - Set up three shallow bowls: one with flour mixed with salt, pepper, garlic powder, and Italian herbs; one with beaten eggs; and one with breadcrumbs.
02 - Pat the mozzarella cubes dry with a paper towel to ensure better adhesion of the coating.
03 - Roll each mozzarella cube in flour, then dip in egg, and finally coat thoroughly in breadcrumbs. For extra crispiness, repeat the egg and breadcrumb steps for a double coating.
04 - Place breaded cheese balls on a tray and refrigerate for at least 10 minutes to help the coating set before frying.
05 - Heat enough vegetable oil in a deep pan or fryer to 350°F.
06 - Fry the cheese balls in batches for 1-2 minutes or until golden brown. Do not overcrowd the pan to maintain proper oil temperature.
07 - Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.

# Expert Advice:

01 -
  • The contrast between that shatteringly crisp exterior and the molten cheese center is pure magic
  • They come together in under 30 minutes but taste like something from a restaurant
  • Perfect for feeding a crowd since everyone can grab and pop them in their mouth
02 -
  • If cheese starts leaking through the breading your oil is too hot, so lower the temperature immediately
  • Never skip the chilling step because room temperature cheese will explode through the coating almost instantly
  • These must be served straight from the fryer since that molten center is the whole point
03 -
  • Freeze the mozzarella for 20 minutes before cutting to get cleaner cubes that do not deform
  • Use one hand for wet ingredients and one for dry to keep your fingers from becoming a breaded mess

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