Mozzarella Cheese Balls (Print Version)
Crispy fried mozzarella cubes with melty centers. Quick 25-minute appetizer perfect for sharing.
# What You'll Need:
→ Cheese
01 - 9 oz 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 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
# Steps:
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 the coating adheres properly.
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 Tips:
01 -
- They come together in under 30 minutes but taste like something from a restaurant
- The contrast between crispy exterior and molten cheese inside is absolutely addictive
- They reheat surprisingly well for game day leftovers
02 -
- Dry the mozzarella cubes thoroughly or your breading will slide right off in the oil
- Refrigerating the breaded cheese balls before frying is non negotiable for success
- Work quickly once you start frying because the cheese can start melting out of the coating
03 -
- Double coating in egg and breadcrumbs creates that restaurant style crunch
- Never skip the chilling step, it prevents cheese explosions in hot oil