Ingredients
Scale
- 1 pound low-moisture whole milk mozzarella cheese, cut into 1-inch cubes
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- ½ cup Italian-seasoned breadcrumbs
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- Vegetable oil for frying (about 6 cups)
- Marinara sauce for serving
Instructions
- Prepare the mozzarella: Cut the mozzarella block into 1-inch cubes. Pat them completely dry with paper towels to remove any excess moisture. Place on a plate and refrigerate while you set up the breading station.
- Set up breading station: Place flour in the first shallow bowl and season with ½ teaspoon salt and ¼ teaspoon pepper. Beat eggs in the second bowl. In the third bowl, combine panko breadcrumbs, Italian-seasoned breadcrumbs, Italian seasoning, garlic powder, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Mix thoroughly.
- Bread the mozzarella: Working with one piece at a time, coat each mozzarella cube in flour, shaking off excess. Dip into beaten egg, allowing excess to drip off. Roll in the breadcrumb mixture, pressing gently to adhere. For extra-thick coating, repeat the egg and breadcrumb steps (double-breading method).
- Chill the breaded balls: Place breaded mozzarella balls on a baking sheet lined with parchment paper. Freeze for at least 30 minutes or up to 2 hours. This crucial step prevents the cheese from leaking out during frying.
- Heat the oil: Pour vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of 2-3 inches. Heat oil over medium-high heat to 350°F-375°F, monitoring with a cooking thermometer.
- Fry the mozzarella balls: Working in batches of 5-6 balls (don’t overcrowd), carefully lower frozen breaded mozzarella balls into the hot oil using a slotted spoon. Fry for 2-3 minutes, turning occasionally, until deep golden brown on all sides.
- Drain and serve: Remove fried mozzarella balls with a slotted spoon and transfer to a wire rack set over a baking sheet lined with paper towels. Let drain for 1-2 minutes. Serve immediately while hot and melty with warm marinara sauce for dipping.
Notes
- Freezing is crucial: Don’t skip the freezing step—it’s what prevents cheese from exploding out during frying.
- Oil temperature matters: Keep oil between 350°F-375°F. Too hot and the coating burns before cheese melts; too cool and they’ll be greasy.
- Double-breading recommended: For the crispiest, most secure coating, go through the egg and breadcrumb steps twice.
- Serve immediately: These are best enjoyed hot from the fryer when the cheese is perfectly melted and stretchy.
- Make-ahead option: Bread the mozzarella balls and freeze for up to 1 month. Fry directly from frozen, adding 30-60 seconds to cooking time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 4 mozzarella balls
- Calories: 285
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 75mg