Description
Crispy Mozzarella Cheese Balls Recipe
Ingredients:
12 oz mozzarella cheese, cut into small cubes
1/2 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
Salt and pepper to taste
2 tbsp chopped fresh parsley (optional)
Vegetable oil for frying
Instructions:
Prepare the Cheese Balls:
Cut mozzarella cheese into small cubes, about 1-inch size.
Set up Breading Stations:
In one bowl, add flour.
In another bowl, beat the eggs.
In a third bowl, combine breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper.
Coat the Cheese Cubes:
Roll each piece of mozzarella cheese first in flour, then dip in the beaten eggs, and finally coat evenly with the breadcrumb mixture.
Heat the Oil:
Heat vegetable oil in a deep pan or skillet over medium-high heat.
Test the oil temperature by dropping a small breadcrumb into it—if it sizzles, it’s ready.
Fry the Cheese Balls:
Carefully drop the breaded cheese balls into the hot oil, a few at a time, and fry until golden and crispy, about 2-3 minutes.
Remove from the oil and place on paper towels to drain excess oil.
Serve & Garnish:
Serve the cheese balls warm, garnished with chopped parsley and paired with marinara sauce for dipping (optional).
Tip: For an extra crispy texture, double-dip the cheese balls (egg and breadcrumbs) before frying!
These mozzarella cheese balls are a perfect appetizer, snack, or party treat—crispy on the outside, gooey and cheesy on the inside!
Step-by-Step Guide
Follow these detailed instructions for perfect cheese balls every time. First, ensure your mozzarella cubes are dry by patting them with a paper towel; this helps the breading stick. Organize your three breading stations in a line: flour, beaten eggs, and seasoned breadcrumbs. Use one hand for dry coatings (flour and breadcrumbs) and the other for the wet egg to keep your fingers from becoming a clumpy mess. When coating, press the breadcrumbs firmly onto the cheese to form a complete, even seal. This prevents cheese leakage during frying.
Serving Suggestions
Serve these crispy cheese balls immediately while they are hot and the cheese is irresistibly gooey. Offer a variety of dipping sauces like classic marinara, creamy ranch, or a spicy sriracha mayo. They make a fantastic centerpiece for a party platter, surrounded by vegetable sticks, cured meats, and olives. For a casual meal, pair them with a fresh garden salad to balance the richness.
How-to Summary
To summarize, the process involves cutting cheese into cubes, creating a three-stage breading station (flour, egg, seasoned breadcrumbs), thoroughly coating each piece, and frying in hot oil (350°F) for 2-3 minutes until golden brown. The key is a secure breadcrumb seal and maintaining the correct oil temperature.
Frequently Asked Questions
Can I bake these instead of frying?
Yes, for a lighter version. Place breaded cheese balls on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for 7-10 minutes, watching closely to prevent bursting.
Can I prepare them ahead of time?
You can bread the cheese cubes and freeze them in a single layer on a tray for 1 hour before transferring to a bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.
What’s the best oil for frying?
Use an oil with a high smoke point like vegetable, canola, or peanut oil. Ensure you have enough to submerge the balls at least halfway for even cooking.
My cheese leaked out. How do I prevent this?
Leakage is usually due to an incomplete breadcrumb seal or oil that is too hot. Ensure each cube is fully encapsulated in breadcrumbs and that your oil is around 350°F.
Can I use a different cheese?
Mozzarella is ideal for its melt and stretch. Other good melting cheeses like provolone or low-moisture cheddar work, but the texture will differ.
Common Mistakes to Avoid
- Using cheese that’s too wet: Fresh, high-moisture mozzarella will leak. Opt for low-moisture, block-style mozzarella.
- Incorrect oil temperature: Oil that’s too cool makes them greasy; too hot burns the coating before the cheese melts. Use a thermometer.
- Overcrowding the pan: Frying too many at once drops the oil temperature drastically, leading to soggy, oily results.
- Skipping the flour: The initial flour coat is crucial for the egg to adhere, creating the foundation for the crispy shell.
Conclusion
Mastering these crispy mozzarella cheese balls is about technique: a secure breadcrumb seal and precise frying temperature. This simple yet impressive appetizer is guaranteed to be a crowd-pleaser. With the provided tips to avoid common pitfalls and creative serving ideas, you’re ready to create a perfectly crispy, deliciously molten snack that will disappear in minutes. Enjoy the process and the delicious results!