Fried Mozzarella Cheese Balls (Print-Friendly Version)

Tender mozzarella bites, crispy golden crust, savory herbs, and a creamy center—ideal for snacking or parties.

# What You’ll Need to Make This:

→ Dairy

01 - 24 ciliegine fresh mozzarella balls (about 225 g total, drained and patted dry)
02 - Parmesan cheese, grated, for garnish

→ Breading

03 - 65 g (½ cup) plain flour
04 - 110 g (¾ cup) panko bread crumbs
05 - 2 eggs
06 - 15 ml (1 tablespoon) water

→ Seasoning

07 - 1.5 tsp kosher salt, divided
08 - 0.25 tsp ground black pepper
09 - 0.5 tsp garlic powder
10 - 0.5 tsp dried oregano
11 - 0.5 tsp dried basil

→ For Frying and Garnish

12 - 1–1.5 litres vegetable oil
13 - Fresh parsley, chopped, for garnish
14 - Flaky salt, for garnish
15 - Marinara sauce, for serving

# How to Prepare:

01 - Drain the ciliegine mozzarella balls thoroughly and pat dry with paper towels. Set aside.
02 - In a shallow bowl, combine flour, 1 teaspoon kosher salt, and black pepper. In a second shallow bowl, mix panko bread crumbs, remaining 0.5 teaspoon kosher salt, garlic powder, oregano, and basil. In a third shallow bowl, beat eggs with 1 tablespoon of water.
03 - Line a baking sheet with parchment paper. Working one at a time, dip each mozzarella ball in the beaten eggs, then roll in the flour mixture, dip again in eggs, and coat in the panko mixture, pressing gently to adhere. Place coated balls on the prepared baking sheet.
04 - Place the coated balls in the freezer for 30 minutes. Meanwhile, line a second baking sheet with paper towels.
05 - When 15 minutes of freezing remain, pour vegetable oil into a large pot or Dutch oven to a depth suitable for frying. Heat the oil to 175°C, monitoring with a deep-fry thermometer.
06 - Working in batches, carefully add frozen coated mozzarella balls to the hot oil. Fry, stirring gently, until golden brown on all sides. Remove with a slotted spoon to the paper towel-lined sheet to drain. Maintain oil temperature throughout frying.
07 - Transfer fried cheese balls to a serving platter. Garnish with grated parmesan, chopped parsley, and a sprinkle of flaky salt. Serve immediately with marinara sauce on the side.

# Extra Tips:

01 - Ensure mozzarella balls are thoroughly dried before breading to avoid splatter during frying.
02 - Keep oil temperature stable for even cooking and to prevent soggy breading.
03 - Serve immediately for best texture and flavour.

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