Description
Learn how to make incredibly delicious homemade mozzarella cheese balls with a perfectly crispy exterior and a gooey, melty interior. This easy recipe is perfect for appetizers or a fun snack.
Ingredients
- 16 oz fresh mozzarella (or low-moisture part-skim), cut into 1-inch cubes
- 1 cup all-purpose flour
- 1 tsp garlic powder, divided
- 1 tsp Italian seasoning, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 2 tbsp milk
- 2 cups Panko breadcrumbs
- 4–5 cups neutral frying oil (vegetable, canola, or peanut)
- Extra salt for seasoning after frying
Instructions
- 1. Prep Mozzarella: Pat mozzarella cubes thoroughly dry with paper towels.
- 2. Set Up Dredging Station: In three shallow bowls, set up your dredging station. Bowl 1: Combine flour, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, salt, and pepper. Bowl 2: Whisk eggs and milk. Bowl 3: Combine Panko breadcrumbs with remaining 1/2 tsp garlic powder and 1/2 tsp Italian seasoning.
- 3. Coat Cheese: Dredge each mozzarella cube first in flour (shake off excess), then dip in egg wash (let excess drip), then roll thoroughly in seasoned Panko, pressing to adhere. Place coated cheese balls on a parchment-lined baking sheet.
- 4. Freeze: Freeze the coated mozzarella cheese balls for at least 30 minutes (or up to several hours) to help prevent oozing during frying.
- 5. Heat Oil: Heat 2-3 inches of frying oil in a heavy-bottomed pot to 350-375°F (175-190°C). Use a kitchen thermometer to monitor.
- 6. Fry: Working in small batches, carefully lower 4-5 cheese balls into the hot oil. Fry for 1-2 minutes, turning occasionally, until golden brown and crispy.
- 7. Drain & Season: Remove with a slotted spoon and place on a paper towel-lined plate to drain. Immediately sprinkle with extra salt. Serve hot with your favorite dipping sauce.
- Prep Time: 20 mins
- Cook Time: 10 mins