Description
Cheese Balls
Ingredients:
2 cups shredded mozzarella cheese
1/2 cup all-purpose flour
1/2 cup breadcrumbs
2 eggs, beaten
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
Oil for frying
Instructions:
1. Prepare the Cheese Balls: Take a small portion of shredded mozzarella and shape it into a ball. Repeat until all cheese is used.
2. Coat the Cheese Balls: In three separate bowls, place the flour, beaten eggs, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper. Roll each cheese ball in flour, then dip into the eggs, and finally coat with breadcrumbs. For extra crunch, repeat the egg and breadcrumb coating.
3. Fry the Cheese Balls: Heat oil in a deep pan over medium heat. Fry the cheese balls in batches until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil. Serve hot.
Step-by-Step Guide
Follow these detailed instructions for perfect cheese balls every time. First, ensure your mozzarella is finely shredded and cold; this makes shaping easier. Line a baking sheet with parchment paper. Take about a tablespoon of cheese and compact it firmly in your palms to form a tight, smooth ball. Place each ball on the prepared sheet. Once all balls are shaped, freeze them for 20 minutes; this prevents melting during frying.
Set up your coating station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs thoroughly mixed with garlic powder, paprika, salt, and pepper. Roll a chilled cheese ball in flour, shaking off excess. Dip it fully into the egg, letting any excess drip off. Finally, roll it in the seasoned breadcrumbs, pressing gently to adhere. For a thicker crust, repeat the egg and breadcrumb steps.
In a deep, heavy-bottomed pot or skillet, heat 2-3 inches of oil to 350°F (175°C). Use a cooking thermometer for accuracy. Carefully lower 4-5 balls into the hot oil using a slotted spoon. Do not overcrowd. Fry for 2-3 minutes, turning occasionally, until uniformly golden brown. Drain on a wire rack set over a paper towel-lined tray.
Serving Suggestions
Serve these cheese balls immediately while the interior is deliciously molten. They are the ultimate party appetizer. Offer a variety of dipping sauces such as marinara, ranch dressing, spicy sriracha mayo, or a creamy garlic aioli. For a fuller platter, pair them with vegetable sticks, cured meats, and other finger foods. They also make a fantastic topping for a hearty salad or can be served alongside a bowl of tomato soup for dipping.
How-to Summary
To summarize: Shape cold, shredded mozzarella into balls and freeze briefly. Coat each ball sequentially in flour, beaten egg, and seasoned breadcrumbs (double-coat for extra crunch). Deep fry in 350°F oil until golden brown. Drain and serve hot with your favorite dips.
Frequently Asked Questions
Can I bake these instead of frying? Yes, for a lighter version. Place breaded balls on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 10-12 minutes, until golden. The cheese may not become as fluid but will still be delicious.
Can I make them ahead of time? You can prepare and bread the balls up to a day in advance. Store them covered in the refrigerator. Fry just before serving for the best texture.
What other cheeses can I use? A blend of mozzarella for melt and cheddar or pepper jack for flavor works well. Ensure any cheese you use has good melting properties.
Why did my cheese balls leak in the oil? This is usually due to the oil not being hot enough, causing the cheese to melt and escape before the crust sets. Ensure your oil is at the correct 350°F temperature before adding the balls.
Can I freeze breaded, uncooked cheese balls? Absolutely. Freeze them in a single layer on a tray, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.
Common Mistakes to Avoid
- Using warm cheese: This makes shaping difficult and increases leakage. Always use cold, freshly shredded cheese.
- Incorrect oil temperature: Oil that’s too cool causes greasy, leaky balls. Oil that’s too hot burns the coating before the inside melts. Use a thermometer.
- Overcrowding the pan: Adding too many balls at once drops the oil temperature drastically, leading to uneven cooking and oil absorption.
- Skipping the flour step: The flour layer helps the egg adhere, creating a crucial binding layer for the breadcrumbs.
- Not draining properly: Draining on a wire rack prevents steam from making the bottom soggy, unlike draining directly on paper towels alone.
Conclusion
Homemade mozzarella cheese balls are a crowd-pleasing classic that are surprisingly simple to master. By following the detailed steps, paying attention to cheese temperature and oil heat, and avoiding common pitfalls, you can achieve a perfectly crispy exterior with a gloriously melted center. Experiment with different cheese blends and dipping sauces to make this versatile appetizer your own. Serve them hot for an irresistible treat that is sure to disappear quickly at any gathering.