Irresistible Crispy Mozzarella Poppers (Print Version)
Golden, crunchy mozzarella bites with a gooey center and a smoky maple glaze — fry until crisp.
# What You'll Need:
→ Cheese
01 - 10.5 oz mozzarella cheese block (not pre-shredded)
→ Breading
02 - 2.8 oz all-purpose flour
03 - 2 large eggs
04 - 4.2 oz panko breadcrumbs
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Frying
09 - Vegetable oil, for frying
→ Maple Glaze
10 - 1/4 cup pure maple syrup
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon unsalted butter
13 - 1/4 teaspoon smoked paprika
14 - Pinch of salt
# How to Make It:
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 beaten egg, then press thoroughly into the panko mixture. For extra crunch, repeat the egg and panko coating a second time.
04 - Arrange breaded mozzarella pieces on a baking tray lined with parchment paper and freeze for 20 minutes to firm up and prevent cheese leakage during frying.
05 - Pour vegetable oil into a deep pan or heavy-bottomed pot to a depth of about 2 inches. Heat to 350°F over medium-high heat.
06 - Fry the frozen mozzarella poppers in batches of 5 to 6 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 remove from heat.
08 - Drizzle the warm maple glaze over the hot mozzarella poppers or serve alongside as a dipping sauce. Serve immediately while hot and crispy.
# Expert Advice:
01 -
- That first bite of crunch followed by a molten cheese pull will make you close your eyes every single time.
- The sweet and smoky maple glaze turns a simple fried snack into something guests will beg you to bring to every gathering.
- Freezing the breaded cheese before frying is a small step that saves you from the heartbreak of cheese leaking into the oil.
02 -
- Skip the freezing step and you will end up with hollow breading shells floating in oil while the cheese escapes into a greasy mess.
- Do not crowd the pan because dropping too many poppers at once drops the oil temperature and you get greasy, soggy results instead of crunch.
03 -
- Use one hand for the egg wash and the other for the dry coatings so you do not end up with breaded fingers that slow you down.
- The secret to the shatteringly crisp exterior is pressing the panko firmly onto every surface of each cheese cube, not just tossing it gently.