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Who can say no to gooey cheese and golden crunch This fried cheese balls recipe turns classic mozzarella sticks into crispy addictive bites perfect for parties game days or satisfying that late night craving The melty center and flavorful coating make these irresistible every single time
I still remember the first time I served these at a family movie night The whole tray vanished before the previews were over and everyone wanted the recipe
Ingredients
- Ciliegene fresh mozzarella balls: About one inch in diameter Look for fresh brine packed mozzarella for meltiness and flavor
- Flour: Helps the coating stick Use all purpose and sift if possible for even coverage
- Kosher salt: Brings out flavors and seasons each layer Opt for diamond crystal for best flake
- Black pepper: Adds a subtle bite Freshly cracked is best for aroma
- Panko bread crumbs: Creates that signature crunchy shell Choose Japanese style for extra crunch
- Garlic powder: Blends with herbs for savory depth Go for fresh potent powder
- Oregano: Dried is just right here for robust Italian notes
- Basil: Brings an herby sweetness Dried basil is ideal in the coating
- Eggs: Acts as the binder for everything Look for large eggs at room temperature for best blending
- Vegetable oil: Neutral with high smoke point Makes for crisp clean frying Use fresh oil for best flavor
- Parmesan: Finely grated for garnish Adds a salty nutty finish Always grate it fresh if you can
- Parsley: Freshly chopped for color and brightness Curl leaf or flat leaf both work
- Marinara: A tangy red sauce for dipping Choose a thick hearty marinara with lots of tomato flavor
Step by Step Instructions
- Drain and Dry Mozzarella Balls:
- Pat each mozzarella ball dry with paper towels to remove all excess moisture This step is key or the coating will not stick properly
- Prepare Breading Stations:
- In one shallow bowl mix flour with one teaspoon kosher salt and black pepper In a second bowl combine panko bread crumbs with the rest of the kosher salt garlic powder oregano and basil In a third bowl beat the eggs with one tablespoon water until frothy
- Bread the Cheese Balls:
- Set up a baking sheet lined with parchment Dip each mozzarella ball into the egg then into the flour Back into the egg and finally into the panko mixture pressing gently to coat each ball evenly Place on the baking sheet after breading
- Freeze the Balls:
- Freeze the breaded cheese balls uncovered for thirty minutes This step helps the coating stay intact and prevents the cheese from leaking as it fries
- Heat the Oil:
- About fifteen minutes before freezing time is up start heating the oil in a large dutch oven or heavy pot over medium heat Use enough oil to fully submerge the balls and bring to 350 degrees Fahrenheit Confirm temperature with a deep fry thermometer to avoid burning or undercooked centers
- Fry in Batches:
- Carefully drop a handful of frozen cheese balls into the hot oil Do not overcrowd Stir gently so they cook and brown evenly Fry for two to three minutes until deep golden brown then lift out with a slotted wire spoon and transfer to a paper towel lined tray
- Serve and Garnish:
- While still warm transfer to a platter Sprinkle with freshly grated parmesan and chopped parsley Serve right away with a bowl of warm marinara for dipping
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My favorite part is the final shower of parmesan and parsley It reminds me of my childhood when my mom always finished pasta with a little extra cheese By the time we pass around the platter everyone is already reaching for a second helping
Storage Tips
Store leftover fried cheese balls in the fridge in an airtight container for up to three days Reheat in a 350 degree oven on a wire rack for best crunch Never reheat in the microwave or you risk a soggy crust To freeze prepare through the breading step then freeze on a tray When solid transfer to a bag Fry straight from the freezer but add an extra thirty to sixty seconds cook time
Ingredient Substitutions
If you cannot find ciliegene size mozzarella bocconcini or even cut up string cheese will work Use Italian seasoned breadcrumbs instead of plain panko in a pinch For dietary needs gluten free panko can be swapped with no adjustment needed
Serving Suggestions
Serve on a big platter with toothpicks and plenty of marinara sauce For variety try other dips like ranch or a spicy tomato sauce These are also great as a side for pasta night or even on top of a salad for a cheesy crunch
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Cultural and Historical Context
Mozzarella in carrozza and fried cheese are beloved Italian comfort foods These bite size balls take inspiration from those traditions but make them bite sized for modern snacking The golden crunch and gooey interior are sure to transport you to your favorite Italian bistro
Recipe FAQs
- → What type of mozzarella works best?
Fresh ciliegene mozzarella is ideal for its size and creamy texture, creating the perfect melty center.
- → Can I use regular breadcrumbs instead of panko?
Panko breadcrumbs give a crispier texture, but regular breadcrumbs can be used if needed.
- → Do I need to freeze the cheese balls before frying?
Freezing helps the balls hold their shape and prevents melting too quickly during frying.
- → How do I prevent the cheese from leaking out?
Double-coating with flour and breadcrumbs ensures a tight seal, keeping the cheese inside.
- → What is the best oil temperature for frying?
Maintain the oil at 350°F for an even, golden crust without overheating the cheese.
- → Are there garnish suggestions?
Finish with grated parmesan, chopped parsley, and serve with warm marinara for dipping.