Ingredients
Mozzarella Balls
- 1 8-ounce container ciliegene fresh mozzarella balls (roughly 24 balls)
Coating Mixture
- ½ cup flour
- 1 ½ teaspoons kosher salt, divided
- ¼ teaspoon black pepper
- ¾ cup panko bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon basil
Batter
- 2 eggs
- 1 tablespoon water (to beat with eggs)
Frying
- 1 to 1 ½ quarts vegetable oil (for deep frying)
Garnish and Serving
- Grated parmesan cheese
- Fresh parsley, chopped
- Marinara sauce, for serving
Instructions
- Drain and Dry Mozzarella Balls: Drain the container of fresh mozzarella balls and pat them dry thoroughly with paper towels to remove excess moisture. Set aside.
- Prepare Coating Mixtures: In a shallow bowl, combine flour, 1 teaspoon kosher salt, and black pepper. In a separate shallow bowl, mix panko bread crumbs, remaining ½ teaspoon kosher salt, garlic powder, oregano, and basil. In a third shallow bowl, beat the eggs with 1 tablespoon of water until well combined.
- Coat the Mozzarella Balls: Line a baking sheet with parchment paper. For each mozzarella ball, dip first into the egg mixture, then roll in the flour mixture, back into the egg, and finally coat with the seasoned panko crumbs, pressing slightly to adhere. Use a fork for the egg coating and your hand for flour and panko to avoid clumping. Place coated balls on the parchment-lined baking sheet.
- Freeze the Coated Balls: Freeze the coated mozzarella balls on the baking sheet for 30 minutes to firm up the coating and prevent melting prematurely during frying.
- Heat the Oil: When there are about 15 minutes remaining on the freeze time, heat 1 to 1 ½ quarts of vegetable oil in a large pot or Dutch oven to 350°F (175°C), using a thermometer to ensure accurate temperature.
- Fry the Cheese Balls: Remove balls from the freezer and carefully add them in batches to the hot oil, gently lowering them to avoid splashing. Stir occasionally as they fry to ensure even browning. Fry until golden and crisp, about 1-2 minutes.
- Drain and Repeat: Use a slotted spoon to transfer fried cheese balls to a paper towel-lined baking sheet to drain excess oil and prevent sticking by spreading them out. Repeat frying with remaining balls, maintaining oil temperature at 350°F.
- Serve: Serve immediately, garnished with grated parmesan, chopped parsley, a sprinkle of flaky salt if desired, and with a side of warm marinara sauce for dipping.
Notes
- Drying the mozzarella balls well before coating is essential to ensure the coating sticks properly and doesn’t fall off during frying.
- Freezing the coated balls for 30 minutes helps the coating adhere better and prevents the cheese from oozing out when fried.
- An oil thermometer is strongly recommended to maintain a consistent 350°F frying temperature for optimal crispiness and to avoid greasy cheese balls.
- Adjust the amount of vegetable oil based on the size of your frying pot to allow for deep frying without overcrowding.
- Panko breadcrumbs provide a light, crispy texture; you can substitute with regular breadcrumbs but texture may differ.
- Serve immediately after frying for the best texture and flavor.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
