Mozzarella Cheese Balls (Print Version)

Crispy fried mozzarella cubes with a seasoned parmesan-panko coating. Golden exterior, gooey interior, perfect for sharing.

# What You'll Need:

→ Cheese

01 - 9 ounces mozzarella cheese block or bocconcini, cut into 3/4-inch cubes

→ Coating

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 1/2 cups panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

→ Frying

11 - Vegetable oil for deep frying

# How to Make It:

01 - Set up three shallow bowls: place flour in the first bowl, whisk eggs with milk in the second bowl, and combine panko breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and black 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-crunchy texture, repeat the egg and breadcrumb coating steps.
04 - Arrange coated cheese balls on a baking sheet 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 reach 3-inch depth. Heat oil to 350°F.
06 - Fry cheese balls in small batches for 1 to 2 minutes until golden brown and crispy. Remove using a slotted spoon and transfer to paper towels to drain excess oil.
07 - Serve immediately while hot and cheese is still melted, accompanied by marinara sauce or preferred dipping sauce.

# Expert Advice:

01 -
  • They are incredibly easy to make but taste like something from a restaurant
  • The contrast between crispy outside and molten inside is absolutely addictive
02 -
  • Freezing the coated cheese balls is not optional because otherwise the cheese will start melting before the crust can form properly
  • Work quickly when transferring them from the freezer to the hot oil to prevent them from thawing
  • Crowding the pan will lower the oil temperature and make them soggy, so fry in small batches
03 -
  • Use fresh mozzarella when you can find it because it melts so much more beautifully than the vacuum-sealed kind
  • Add a pinch of red pepper flakes to the breadcrumb mixture if you want a subtle kick

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