Mozzarella Cheese Balls (Printable)
Crispy breaded mozzarella cubes with melty centers, fried to golden perfection.
# What You'll Need:
→ Cheese
01 - 9 ounces mozzarella cheese, cut into 3/4-inch cubes
→ Breading
02 - 2 large eggs
03 - 3/4 cup all-purpose flour
04 - 1 1/4 cups breadcrumbs, preferably panko
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Frying
09 - Vegetable oil for deep frying
# How To Make It:
01 - Set up three shallow bowls: combine flour with salt, pepper, garlic powder, and Italian herbs in the first; beat eggs in the second; place breadcrumbs in the third.
02 - Pat mozzarella cubes dry with paper towels to ensure breading adheres properly.
03 - Roll each mozzarella cube in flour mixture, dip in beaten eggs, then coat thoroughly with breadcrumbs. For extra crunch, repeat egg and breadcrumb coating.
04 - Arrange breaded cheese balls on a tray and refrigerate for at least 10 minutes to set the coating before frying.
05 - Pour vegetable oil into a deep pan or fryer and heat to 350°F.
06 - Fry cheese balls in batches for 1-2 minutes until golden brown, avoiding overcrowding. Remove with slotted spoon and drain on paper towels.
07 - Serve immediately with marinara sauce, aioli, or ranch dressing for dipping.
# Tips from dashanddishes:
01 -
- The contrast between the golden crunchy exterior and that impossibly gooey molten cheese center is pure magic
- These come together in under 30 minutes and taste like something from a restaurant but cost pennies to make
02 -
- The chilling step is absolutely crucial because skipping it will cause your breading to slide off in the hot oil and the cheese will ooze out before the outside gets crispy
- Do not fry more than 5 or 6 balls at once since overcrowding drops the oil temperature dramatically and results in soggy greasy spheres instead of crispy ones
03 -
- Work quickly when transferring the chilled cheese balls to the hot oil since condensation can form on the cold surface and cause dangerous splattering
- Double coating the balls makes a substantial difference in texture and prevents the cheese from leaking during frying