These fried cheese balls are a fun version of a mozzarella stick in bite-sized circular form using fresh mozzarella balls! If you love mozzarella sticks then you will love these poppable cheesy balls that are extra delicious topped with grated parmesan and served with marinara.
These golden brown balls of fried cheesy joy might just be your new favorite appetizer! If you love a mozzarella stick, then you absolutely need to give these bite-sized cheese bites a try. I'm also here to reassure you that if you've never made homemade fried mozzarella before it is shockingly easy! Serve these cheese balls fried up to golden perfection with your favorite sauce and you have the most delicious recipe.
These fried little balls of cheese are perfect for sharing at a party, a fun cooking project, or any time you're craving a super tasty homemade snack. Between the crunchy breadcrumbs, melty cheese, and a dusting of parmesan cheese, this version of the mozzarella stick popular snack are the absolute tastiest!
More Recipes You'll Love
Looking for another bite-sized appetizer? You'll love our Boursin Cheese Stuffed Mushrooms which are also super easy and cheesy! For another appetizer with a tomato-aspect make sure to check out our Cheesy White Bean Tomato Bake which has gotten great reviews!
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Why You'll Love these Fried Cheese Balls
- They're easier than making traditional mozzarella sticks. No need to worry about cutting the mozzarella into uniform sticks for these balls! They also don't need to be frozen for as long as the sticks, cutting down on the total time.
- They're a perfect cheesy appetizer for sharing. Since they're pretty small they're a great appetizer to bring to a party that isn't too filling.
- Super satisfying and delicious! Between the melty and pullable fresh mozzarella cheese, the herbed crunchy panko breadcrumbs, and a dusting of grated parmesan, these delicious cheese balls are the perfect appetizer.
Ingredients for the Mozzarella Balls
These fried cheese balls have a simple ingredients list, many of which you may already have on hand!
- Ciliegene fresh mozzarella balls - I find these are the optimal-sized fresh mozzarella balls that are bite-sized and also melt nicely when deep fried! I think bocconcini are too large and the pearl-sized ones would be cumbersome to coat and the cheese may dissolve when fried. One 8-ounce container of the ciliegene-sized balls usually contains about 24-26, which I think is also the perfect amount for sharing with a few people! Make sure to pat them dry with a paper towel before coating.
- Flour - Used to coat the balls which helps the panko bread crumbs adhere and not slide off of the fresh mozzarella. All purpose flour works great. In a pinch wheat flour should also work.
- Salt and pepper - Important not to skip as the salt especially is crucial for making sure these mozzarella balls have lots of flavor! Mixing some into both the flour and panko helps ensure it's evenly distributed.
- Panko bread crumbs - I find panko is much better for fried mozzarella than other types of breadcrumbs like Italian breadcrumbs as it's light, crispy thanks to the slightly larger crumbs, but doesn't absorb too much of the oil. ¾ cup should be enough for the roughly 24 balls, but of course feel free to use more if you run out.
- Garlic powder, oregano, basil - Used to season the panko and add some extra flavor that pairs well with the marinara dipping sauce.
- Eggs - This recipe uses a double-coat of the egg mixture, with the order being egg, flour, egg, panko. Because of this I've found 1 egg isn't quite enough to double-coat all 24 balls, so it's better to use 2 even though you might have a little leftover.
- Vegetable oil - Ideal for deep frying the coated mozzarella balls! The amount of oil you'll need varies slightly based on the diameter of the pot you're using, as you want about 3 inches of oil with enough free space left at the top of the pot so the oil doesn't splatter. In a large dutch oven I needed 1.5 quarts, but in a regular pot you may only need 1 quart. Canola oil is a good substitute, but I wouldn't recommend olive oil due to its lower smoke point and stronger flavor.
- Grated parmesan - Sprinkle some grated parmesan over the finished fried mozzarella balls for some extra flavor, sharpness, and saltiness!
- Parsley - Some finely chopped fresh parsley adds a pretty and flavorful additional garnish.
- Marinara - For dipping of course! Use whatever brand is your favorite, and heat it up first if you like.
See recipe card below for quantities.
Step by Step Instructions
These deep-fried cheese balls are ready in just a little over an hour including 30 minutes of freezing time.
Step 1: Drain and dry mozzarella balls. Drain container of ciliegene mozzarella balls and dry them well with a paper towel. Set aside.
Step 2: Prepare coatings. Mix flour, 1 teaspoon kosher salt, and black pepper in a shallow bowl. In a second shallow bowl mix panko bread crumbs, remaining ½ teaspoon kosher salt, garlic powder, oregano, and basil. In a third shallow bowl beat eggs with 1 tablespoon water.
Step 3: Coat the fresh mozzarella balls. Line a baking sheet with parchment paper. Toss each ball one by one first into the egg, then the flour, then back into the egg, then roll it in the panko, pressing slightly until well coated. I find it easiest to use a fork to lift and toss the balls in the egg, and then one hand to toss them in the flour and panko. Set aside on the parchment-lined baking sheet and repeat with remaining.
Step 4: Freeze the coated balls. Freeze for 30 minutes. Line a second baking sheet with paper towels.
Step 5: Deep fry the coated fresh mozzarella balls. When they have 15 minutes of freezing time left set a large pot or dutch oven with oil and bring to 350°F, measuring this with an oil thermometer that is submerged in the oil and not touching the bottom of the pot. Once the oil comes to temperature remove the coated balls from the freezer and carefully transport them into the oil in batches, making sure to very gently add them to the pot. Stir them as they fry until they're evenly browned then remove them with a slotted wire spoon to the paper towel lined baking sheet, spreading them out so they don't stick together. Repeat with remaining balls, adjusting the stove temperature as needed so the oil remains at 350°F (see note).
Step 6: Garnish finished fried cheese balls. Serve immediately garnished with grated parmesan, chopped parsley, flaky salt, and with a side of marinara.
Tips for Making these Fried Mozzarella Balls
- When coating each ball, try and go one by one so they don't create a gloopy mess with the egg mixture. Also be sure to try and push the balls gently into the panko so that they have a thick coating which will make them super crunchy!
- Make sure you do not freeze the coated balls for too long, but also not less than 30 minutes. Because of the water content of fresh mozzarella, if you freeze them for too long they won't have enough time to melt while fried, and you won't be able to get that classic cheese pull. If you freeze them for too short of an amount of time the cheese may spill out of the panko crumbs.
- Make sure the oil temperature remains around 350°F! If it's too hot the outsides will brown before the mozzarella has a chance to melt, which would be very sad. If it's too low the cheese may spill out before the panko is browned.
FAQs
These bite-sized fried mozzarella balls would be perfect for a game day (particularly the super bowl!), a fun weekend project, game night, or for any party or entertaining opportunity thanks to the fact they're so great for sharing!
You can use a deep fryer, we just don't have specific instructions as they may vary depending on the model you have! As for an air fryer, I've never tried making mozzarella sticks in one so I can't say either way, but if you have we'd love to hear how it went!
We personally haven't tested this recipe with other types of cheeses, but there seem to be some recipes out there using goat cheese or feta cheese so I would definitely try checking those out if you want to use something other than fresh mozzarella!
If you want to use regular mozzarella but still have these be bite-sized I would cut the cheese into cubes. I haven't tested it, but I think I would recommend freezing them for slightly longer before frying.
Storing and Freezing
Personally I find any type of mozzarella stick/ball to 100% be best served immediately, but if you have leftovers they can be reheated in the toaster oven or oven until the cheese re-melts!
You can freeze fully prepared fried mozzarella balls in an airtight container for 2-3 months. I personally don't love freezing them, but if you happen to have lots leftover you can!
Did you try this recipe? If so please leave a ⭐️ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Fried Cheese Balls (Easy Mozzarella Balls!)
Ingredients
- 1 8-ounce container ciliegene fresh mozzarella balls (roughly 24 mozzarella balls, see note)
- ½ cup flour
- 1 ½ teaspoons kosher salt divided
- ¼ teaspoon black pepper
- ¾ cup panko bread crumbs (see note)
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon basil
- 2 eggs (see note)
- 1-1.5 quarts vegetable oil (see note)
- parmesan grated, for garnish
- parsley fresh, chopped, for garnish
- marinara for serving
Instructions
- Drain container of ciliegene mozzarella balls and dry them well with a paper towel. Set aside.1 8-ounce container ciliegene fresh mozzarella balls
- Mix flour, 1 teaspoon kosher salt, and black pepper in a shallow bowl. In a second shallow bowl mix panko bread crumbs, remaining ½ teaspoon kosher salt, garlic powder, oregano, and basil. In a third shallow bowl beat eggs with 1 tablespoon water.½ cup flour, 1 ½ teaspoons kosher salt, ¼ teaspoon black pepper, ¾ cup panko bread crumbs, ½ teaspoon garlic powder, ½ teaspoon oregano, ½ teaspoon basil, 2 eggs
- Line a baking sheet with parchment paper. Toss each ball one by one first into the egg, then the flour, then back into the egg, then roll it in the panko, pressing slightly until well coated. I find it easiest to use a fork to lift and toss the balls in the egg, and then one hand to toss them in the flour and panko. Set aside on the parchment-lined baking sheet and repeat with remaining.
- Freeze for 30 minutes. Line a second baking sheet with paper towels.
- When they have 15 minutes of freezing time left set a large pot or dutch oven with oil and bring to 350°F, measuring this with an oil thermometer that is submerged in the oil and not touching the bottom of the pot. Once the oil comes to temperature remove the coated balls from the freezer and carefully transport them into the oil in batches, making sure to very gently add them to the pot. Stir them as they fry until they're evenly browned then remove them with a slotted wire spoon to the paper towel lined baking sheet, spreading them out so they don't stick together. Repeat with remaining balls, adjusting the stove temperature as needed so the oil remains at 350°F (see note).1-1.5 quarts vegetable oil
- Serve immediately garnished with grated parmesan, chopped parsley, flaky salt, and with a side of marinara.parmesan, parsley, marinara
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