Crispy Mozzarella Poppers with Maple (Print version)
Golden, crunchy mozzarella poppers with gooey centers and a smoky maple glaze for parties or shareable snacks.
# What you need:
→ Cheese
01 - 10.5 oz mozzarella cheese (block form, not pre-shredded)
→ Breading
02 - 2.8 oz all-purpose flour
03 - 2 large eggs
04 - 4.2 oz panko breadcrumbs
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Frying
09 - Vegetable oil, for frying
→ Maple Glaze
10 - 1/4 cup pure maple syrup
11 - 1 tbsp Dijon mustard
12 - 1 tbsp unsalted butter
13 - 1/4 tsp smoked paprika
14 - Pinch of salt
# Directions:
01 - Cut the mozzarella block into 18 even cubes or rectangles, approximately 1 inch each.
02 - Prepare three separate bowls: one with flour, one with beaten eggs, and one combining panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper.
03 - Coat each mozzarella piece in flour, dip into the beaten egg, then press thoroughly into the panko mixture. For extra crunch, repeat the egg and panko steps a second time.
04 - Arrange the breaded mozzarella pieces on a baking tray and freeze for 20 minutes to firm up and prevent cheese from leaking during frying.
05 - Heat vegetable oil in a deep pan or fryer to 350°F (180°C).
06 - Fry the mozzarella poppers in batches for 2 to 3 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
07 - Combine maple syrup, Dijon mustard, unsalted butter, smoked paprika, and a pinch of salt in a small saucepan. Simmer over low heat for 2 to 3 minutes until slightly thickened, then set aside.
08 - Drizzle the warm maple glaze over the hot mozzarella poppers or serve alongside as a dipping sauce. Enjoy immediately.
# Expert advice:
01 -
- The contrast of shatteringly crisp breading against molten cheese is the kind of texture magic that makes people close their eyes when they bite.
- That maple Dijon glaze is a sneaky little trick that makes everyone ask what exactly is in this sauce.
02 -
- Skip the freezer step and you will watch your cheese escape through the breading within thirty seconds of hitting the oil, which I learned the hard way on my first attempt.
- Do not crank the oil past 180 degrees because panko burns quickly and you end up with a dark crust hiding cold cheese inside.
03 -
- Use one hand for the egg bowl and the other for the dry bowls to avoid building up a thick batter shell on your fingers that makes breading the last few pieces nearly impossible.
- Let the glaze cool for one minute before drizzling so it thickens enough to cling to the poppers instead of running straight off onto the plate.