Description
Crispy Garlic Parmesan Mozzarella Balls deliver an irresistible contrast of textures, pairing a deeply golden, shatteringly crisp outer crust with a rich, stretchy melted cheese center. Seasoned with aromatic garlic powder, earthy dried herbs, and nutty grated Parmesan, each bite-sized morsel carries classic Italian-American pizzeria flavors in a tidy finger-food package.
Ingredients
- 8 ounces fresh mozzarella balls (ciliegine or mini bocconcini) (drained and patted dry)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon whole milk
- 1 1/4 cups panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese (divided)
- 1 1/2 teaspoons garlic powder (divided)
- 1 teaspoon dried Italian seasoning
- 3/4 teaspoon fine sea salt (divided)
- 1/2 teaspoon freshly cracked black pepper (divided)
- 3 to 4 cups high-smoke-point neutral frying oil ((peanut, canola, or vegetable oil))
- 2 tablespoons finely chopped fresh flat-leaf parsley ((optional garnish))
- 1 cup warm marinara sauce ((optional for serving))
Instructions
- Drain mozzarella balls thoroughly and press firmly between multiple layers of paper towels to eliminate all surface moisture. Let rest on dry paper towels for 10 minutes.
- Set up three shallow bowls: in the first, whisk flour, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; in the second, whisk eggs and milk until smooth; in the third, combine panko, 1/4 cup Parmesan, 1 teaspoon garlic powder, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Dredge cheese balls in seasoned flour, dip completely in egg wash, and roll in seasoned panko crumbs. Dip the coated balls back into the egg wash a second time and roll again in panko, pressing firmly to form an airtight seal.
- Place breaded balls onto a parchment-lined baking sheet and freeze uncovered for 45 minutes.
- Heat 2 inches of frying oil in a Dutch oven over medium-high heat until a thermometer registers 350°F to 360°F (175°C to 182°C). Set a wire cooling rack inside a rimmed baking sheet nearby.
- Fry frozen balls in batches of 4 to 5 for 90 to 120 seconds, turning gently, until uniformly deep golden brown. Remove immediately if any cheese begins to breach the crust.
- Transfer to the wire rack, dust immediately with remaining 1/4 cup Parmesan, remaining 1/2 teaspoon garlic powder, and fresh parsley. Rest for 3 minutes and serve warm with marinara.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Italian-American
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 1
- Sodium: 400
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 6
- Cholesterol: 70
Keywords: Make-Ahead Tip: Fully breaded mozzarella balls can be frozen solid on a baking sheet, transferred to an airtight freezer bag, and stored for up to 1 month. Fry directly from frozen, adding 30 to 45 seconds to cooking time. Storage: Store leftover fried balls in an airtight container lined with paper towels in the refrigerator for up to 3 days. Reheat in a 400°F (204°C) oven for 6 to 8 minutes or in an air fryer at 375°F (190°C) for 3 to 4 minutes to restore crispness; do not microwave.