Mozzarella Cheese Balls (Printable Version)
Golden, crunchy outside with gooey melted mozzarella inside. Perfect party appetizer ready in 30 minutes.
# What You 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, Parmesan, oregano, garlic powder, salt, and pepper in the third bowl.
02 - Pat mozzarella cubes completely dry with paper towels to ensure coating adheres properly.
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 coating steps.
04 - Arrange coated cheese balls on a baking tray and freeze for 15 minutes to firm up coating and prevent cheese from melting too quickly during frying.
05 - Pour vegetable oil into a deep saucepan or fryer to depth of 2-3 inches and heat to 350°F.
06 - Fry cheese balls in small batches for 1-2 minutes until golden brown and crispy. Remove with slotted spoon and drain on paper towels.
07 - Serve hot with marinara sauce or preferred dipping accompaniment for optimal texture and flavor.
# Expert Tips:
01 -
- The crunch-to-gooey ratio hits that perfect snack satisfaction every single time
- They come together faster than you can set up a movie night with friends
02 -
- Work in small batches to maintain oil temperature
- The freezer step is non-negotiable for preventing cheese leaks
03 -
- Don't overcrowd the pan while frying
- Pat drying the mozzarella is the most important step for success