Mozzarella Cheese Balls (Printable View)

Crispy coated mozzarella cubes fried to golden perfection. A crowd-pleasing Italian appetizer with melty centers.

# What You’ll Need:

→ Cheese

01 - 8 oz mozzarella cheese block or bocconcini, cut into 0.75 inch cubes

→ Coating

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk
05 - 1.5 cups panko breadcrumbs
06 - 0.5 cup grated Parmesan cheese
07 - 1 tsp dried oregano
08 - 0.5 tsp garlic powder
09 - 0.5 tsp salt
10 - 0.25 tsp freshly ground black pepper

→ Frying

11 - Vegetable oil for deep frying

# Cooking Steps:

01 - Set up three shallow bowls: place flour in the first bowl, whisk eggs with milk in the second bowl, and combine panko, Parmesan, oregano, garlic powder, salt, and pepper in the third bowl.
02 - Pat mozzarella cubes dry with paper towels to remove excess moisture.
03 - Dredge each mozzarella cube in flour, shaking off excess. Dip into egg mixture, then coat thoroughly in breadcrumb mixture. For extra-crispy crust, repeat egg and breadcrumb steps.
04 - Place coated cheese balls on a tray and freeze for 15 minutes to help prevent melting during frying.
05 - In a deep saucepan or fryer, heat oil to 350°F.
06 - Fry cheese balls in batches for 1 to 2 minutes until golden and crisp. Remove with slotted spoon and drain on paper towels.
07 - Serve hot with marinara sauce or your favorite dip.

# Expert Tips:

01 -
  • That magical moment when you bite through the crispy coating and hot cheese stretches out
  • The dredging station is actually fun to set up and kids love helping with this part
  • You can prep them ahead and freeze until you are ready to fry
02 -
  • If the oil is not hot enough, the coating will get soggy before the cheese melts
  • Never skip the freezer step or you will end up with cheese leaking everywhere
  • Work quickly once you start frying because the cheese balls do not hold up well at room temperature
03 -
  • Add a pinch of red pepper flakes to the breadcrumb mixture for a subtle kick
  • Season your flour with salt and pepper too—every layer should be flavorful

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