Fried mozzarella balls are crispy and crunchy on the outside and warm and gooey on the inside. Just dip them inside some tangy marinara sauce and pop them in your mouth.
These fried mozzarella balls are coated in bread crumbs, seasoned with Italian herbs, garlic powder and fried until golden brown and crispy. They are the perfect make-ahead appetizer or snack and can be kept in the freezer until you're ready to enjoy them.
Looking for more delicious bite size appetizers, then make sure to try my Jalapeño Popper Wontons and Buffalo Crispy Cauliflower Bites.
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Why You'll Love This Recipe
- Best texture- These mozzarella bites are double coated which gives you the perfect balance of cheese and crust.
- Crowd pleaser- These fried mozzarella are bite-sized for guests to pop inside their mouth. Perfect for birthdays, holidays or football season.
- Easy to make- Fried mozzarella is so easy to make. With just a few steps, you have one tasty snack or appetizer.
- Make ahead- Prepare ahead of time and freeze in an airtight container until you are ready to fry.
Ingredient Notes
- Mozzarella balls- Also known as bocconcini, you can find these mini mozzarella balls inside the cheese section at the grocery store.
- Flour- Use regular all-purpose flour. Always season your flour.
- Eggs- Beat the eggs before dipping. This helps the breadcrumbs stick to the mozzarella balls.
- Breadcrumbs- I like to use plain breadcrumbs and season them myself to give it that homemade touch. You can also use store-bought seasoned breadcrumbs if you like.
- Italian herbs- I use a blend of dried oregano, rosemary, basil and thyme.
- Garlic powder- I add just a small amount to season my flour and breadcrumbs.
- Oil for frying- Use a neutral oil with a high smoking point, such as canola oil.
- Marinara sauce- Use store-bought or homemade.
- Parmesan cheese- Grate over the warm mozzarella balls once they come out of the oil.
- Parsley- I use Italian parsley and sprinkle some on top for some added greenery.
Step By Step Instructions
STEP 1: Drain the mozzarella balls. Once you remove them from the liquid, place them on top of paper towels. Pat them dry and set them aside.
STEP 2: Set up breading station. Use 3 medium size bowls. Whisk the flour, ½ teaspoon salt and ½ teaspoon Italian seasoning together in one bowl. Then, beat the eggs together in the second bowl. For the third bowl, add the breadcrumbs, along with 2 teaspoon Italian seasoning, 1 teaspoon garlic powder and 1 teaspoon salt.
STEP 3: Coat in breading. Place 5-6 mozzarella balls into the flour, then into the egg. Then, roll the mozzarella balls in the seasoned bread crumbs and then back into the egg, with one last coat of breadcrumbs.
Make sure to press them firmly into the breadcrumbs to get an even coating all around. This double-dip method will help give these mozzarella balls the perfect coating.
STEP 4: Freeze. Place the coated mozzarella balls onto a parchment lined sheet pan. Freeze for minimum 1-2 hours.
STEP 5: Fry. Pour oil into a deep pan (I used about 2 cups of canola oil). Heat oil to 350°. Remove mozzarella balls from the freezer. Working in small batches, drop the mozzarella balls into the hot oil.
Cook for 60-90 seconds or until golden brown and crispy.
STEP 6: Drain and cool. Remove mozzarella balls with a slotted spoon. Then, place them on a paper towel-lined plate. Season with salt and top with grated parmesan cheese and chopped parsley. Serve warm mozzarella balls with marinara for dipping.
Expert Tips
When draining your mozzarella, to get the extra moisture out, I lay them on top of a kitchen towel and leave them for 20-30 minutes. This will remove any extra liquid.
Double dip your mozzarella in the eggs and breadcrumbs. This will give you the best coating so the mozzarella balls fry up extra crispy! Also, it ensures the cheese won't leak out while frying.
Make sure your oil is hot. I use a candy thermometer and fry the mozzarella at 350°. Fry the mozzarella for 60-90 seconds, just until they are golden. If you begin to hear crackling sounds, this means your cheese is starting to ooze out. Remove them immediately.
Fry in small batches without overcrowding. Crowding will cause the oil to drop quickly and cause the mozzarella balls to stick together. Between each batch, make sure the oil remains at 350°.
FAQ
Yes, this is key in preventing the cheese from oozing. The mozzarella balls need to stay in the freezer for a minimum of 1 hour. If you skip this step, the mozzarella will be too soft and you will end up with a cheesy mess.
I suggest warming up your favorite marinara sauce and serving it on the side to dip these mozzarella bites in.
Yes, you can. Although, I recommend deep frying these for the ultimate crispy texture, you can opt for a more healthier version by using an air-fryer. To do this, preheat the air fryer to 400°. Spray the basket with cooking spray, then place the mozzarella in a single layer. Spray the top of the mozzarella with cooking spray and then fry for 6-8 minutes turning halfway.
Storing and Reheating
Fried mozzarella balls are best when eaten right away. Store any leftovers inside an airtight container. Refrigerate for up to 3 days.
Reheating
Preheat oven or toaster oven to 375°. Bake until crisp and warmed through, about 5-7 minutes.
More Appetizer Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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📖 Recipe
Fried Mozzarella Balls
Ingredients
- 16 oz Bocconcini drained and patted dry
- 1 cup All purpose flour
- 3 Eggs beaten
- 1 ½ cups Plain bread crumbs
- 1 ½ teaspoon Garlic powder divided
- 2 ½ teaspoon Dried Italian seasoning divided
- 1 ½ teaspoon Salt divided
- Oil for frying
- Marinara sauce for dipping
- Parmesan cheese grated, for garnish
- Parlsey finely chopped, for garnish
Instructions
- Drain the mozzarella balls. Once you remove them from the liquid, place them on top of paper towels. Pat them dry and set them aside.
- Set up breading station. Use 3 medium size bowls. Whisk the flour, ½ teaspoon salt and ½ teaspoon Italian seasoning together in one bowl. Then, beat the eggs together in the second bowl. For the third bowl, add the breadcrumbs, along with 2 teaspoon Italian seasoning, 1 teaspoon garlic powder and 1 teaspoon salt.
- Coat in breading. Place 5-6 mozzarella balls into the flour, then into the egg. Then, roll the mozzarella balls in the seasoned bread crumbs and then back into the egg, with one last coat of breadcrumbs. Make sure to press them firmly into the breadcrumbs to get an even coating all around. This double-dip method will help give these mozzarella balls the perfect coating.
- Freeze. Place the coated mozzarella balls onto a parchment lined sheet pan. Freeze for minimum 1-2 hours.
- Fry. Pour oil into a deep pan (I used about 2 cups of canola oil). Heat oil to 350°. Remove mozzarella balls from the freezer. Working in small batches, drop the mozzarella balls into the hot oil. Cook for 60-90 seconds or until golden brown and crispy.
- Drain and cool. Remove mozzarella balls with a slotted spoon. Then, place them on a paper towel-lined plate. Season with salt and top with grated parmesan cheese and chopped parsley. Serve warm mozzarella balls with marinara for dipping.
Notes
- To remove as much liquid as possible from the mozzarella balls, I lay them on top of a kitchen towel for 30 minutes to remove the excess moisture.
- Be sure to double coat them in the egg and breadcrumb mixture.
- Make sure the oil stays at 350 degrees when frying.
- Do not cook the mozzarella balls longer than 60-90 seconds. Once they turn golden brown and have a crispy shell, remove them from the oil. If you start to hear crackling sounds, this means the mozzarella is beginning to ooze out. Immediately remove them from the oil.
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