Description
Crispy on the outside and melty on the inside, these Fried Cheese Balls made with fresh mozzarella are an irresistible appetizer perfect for parties or snacks. Coated in a flavorful seasoned panko breading and fried to golden perfection, they pair wonderfully with a side of marinara sauce.
Ingredients
Cheese and Coating
- 1 (8-ounce) container ciliegine fresh mozzarella balls (approximately 24 balls)
- ½ cup flour
- 1 ½ teaspoons kosher salt (divided)
- ¼ teaspoon black pepper
- ¾ cup panko bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon basil
Batter and Frying
- 2 eggs
- 1 tablespoon water (for egg wash)
- 1 to 1.5 quarts vegetable oil (for frying)
Garnish and Serving
- Grated parmesan cheese
- Fresh parsley, chopped
- Marinara sauce (for serving)
Instructions
- Prepare the mozzarella balls: Drain the ciliegine mozzarella balls and thoroughly dry them with paper towels to remove excess moisture. Set them aside to ensure the coating adheres properly.
- Mix dry ingredients: In a shallow bowl, combine the flour, 1 teaspoon kosher salt, and black pepper. In a separate shallow bowl, mix the panko bread crumbs with the remaining ½ teaspoon kosher salt, garlic powder, oregano, and basil to create a seasoned breadcrumb mixture.
- Make egg wash: In a third shallow bowl, beat the eggs with 1 tablespoon of water to create an egg wash that will help the coating stick to the mozzarella balls.
- Coat the mozzarella balls: Line a baking sheet with parchment paper. Take each mozzarella ball and dip it first into the egg wash, then coat it in the flour mixture, dip back into the egg wash, and finally roll it in the seasoned panko mixture, pressing gently to ensure an even coat. Use a fork and your hands to make this process easier. Place each coated ball on the prepared baking sheet.
- Freeze the coated balls: Freeze the coated balls on the baking sheet for 30 minutes. This step helps the coating set and prevents the cheese from melting out too quickly when frying.
- Heat oil: About 15 minutes before the freezing is complete, set a large pot or Dutch oven filled with 1 to 1.5 quarts of vegetable oil on the stove and heat it to 350°F (175°C), monitoring the temperature with an oil thermometer to maintain accuracy.
- Fry the cheese balls: Carefully transfer the frozen coated mozzarella balls into the hot oil in batches, avoiding overcrowding. Gently stir them to ensure they brown evenly. Fry until the coating is golden brown, approximately 1 to 2 minutes. Use a slotted wire spoon to remove them from the oil and place them on a baking sheet lined with paper towels to drain excess oil.
- Serve: Serve immediately while hot, garnished with grated parmesan, chopped fresh parsley, and flaky salt, accompanied by marinara sauce for dipping.
Notes
- Ensure mozzarella balls are well dried before coating to avoid soggy crusts.
- Freezing the coated balls before frying prevents the cheese from leaking out during cooking.
- Maintain the oil temperature at 350°F for optimal frying results and to avoid greasy or undercooked coatings.
- You can substitute vegetable oil with canola or peanut oil for frying.
- This recipe yields approximately 24 cheese balls, perfect for serving a crowd or as a party appetizer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
