Description
These homemade mozzarella cheese balls feature an irresistibly crispy panko crust enrobing a perfectly melted, gooey center. They are the ultimate crowd-pleasing appetizer for any occasion.
Ingredients
- 16 oz (450g) fresh mozzarella, packed in water (or low-moisture block), patted very dry
- 1 cup all-purpose flour
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 2 large eggs
- 1 tbsp milk or water
- 2 cups panko breadcrumbs
- Optional: 1 tsp dried oregano or garlic powder for breadcrumbs
- 3–4 cups neutral frying oil (vegetable, canola, or peanut oil)
Instructions
- Prep Mozzarella: Drain fresh mozzarella well and pat completely dry. Cut into 1-inch cubes or small balls.
- Set Up Breading Stations: In three separate shallow dishes, set up your stations: 1) Flour mixed with 1/2 tsp salt and 1/4 tsp pepper. 2) Eggs whisked with milk/water. 3) Panko breadcrumbs mixed with remaining 1/2 tsp salt, 1/4 tsp pepper, and optional herbs.
- Bread Cheese Balls: Dredge each mozzarella piece in flour, tap off excess. Dip in egg wash, let excess drip. Roll in panko, pressing to coat. Repeat egg wash and panko for a double coat. Place on a parchment-lined baking sheet.
- Freeze: Transfer the baking sheet of breaded cheese balls to the freezer for a minimum of 30-60 minutes, or until firm.
- Fry: Heat 2-3 inches of oil in a heavy-bottomed pot to 350-375°F (175-190°C). Fry 3-4 cheese balls at a time for 2-3 minutes, turning, until golden brown and melted.
- Drain and Season: Remove with a slotted spoon, place on a wire rack over paper towels to drain. Immediately sprinkle with extra salt. Serve hot with your favorite dipping sauce.
- Prep Time: 20 mins
- Cook Time: 8-10 mins