Mozzarella Cheese Balls (Print version)

Crispy golden-coated mozzarella cubes with melty centers, perfect for sharing.

# What you need:

→ Cheese

01 - 8 ounces mozzarella cheese, cut into 0.75-inch cubes

→ Breading Station

02 - 2 large eggs, beaten
03 - 1 cup all-purpose flour
04 - 1.5 cups breadcrumbs (panko recommended for extra crunch)
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

# Directions:

01 - Set up three shallow bowls: combine flour with salt, pepper, garlic powder, and Italian herbs in the first; place beaten eggs in the second; add breadcrumbs to the third.
02 - Pat mozzarella cubes completely dry with paper towels to ensure proper breading adhesion.
03 - Dredge each mozzarella cube in flour mixture, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Press firmly into breadcrumbs, coating completely. For extra crunch, repeat egg and breadcrumb steps.
04 - Arrange breaded cheese balls on a tray and refrigerate for minimum 10 minutes; this firms the coating and prevents cheese leakage during frying.
05 - Pour vegetable oil into deep fryer or heavy-bottomed pot to depth of 3 inches. Heat to 350°F.
06 - Fry cheese balls in small batches, 1-2 minutes until deep golden brown. Maintain oil temperature between 345-355°F. Avoid overcrowding to ensure even cooking.
07 - Remove with slotted spoon and transfer to paper towel-lined plate. Drain briefly. Serve immediately while center is still melted and gooey.

# Expert advice:

01 -
  • They come together in under 30 minutes with ingredients you probably already have in your pantry
  • The contrast between the crunchy exterior and that impossibly gooey, stretchy mozzarella center is pure magic
  • You can easily customize the coating with different herbs and spices to match any mood or meal
02 -
  • Never skip the refrigeration step, it is the difference between coating that stays on and coating that ends up floating in your oil
  • Work quickly when transferring breaded cheese to the hot oil because the warmth from your hands can start to melt the cheese
  • If the coating starts browning too fast, your oil is too hot, so adjust the temperature immediately
03 -
  • Use a cookie scoop to portion the breadcrumbs so your hands stay relatively clean throughout the process
  • Keep the fried cheese balls warm in a 200°F oven if you are making a large batch for a party

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