Fried Rosemary Mozzarella Balls
User Reviews
3.6
Fried Rosemary Mozzarella Balls
Description
This recipe begins by setting up a three-step breading station: flour in one bowl; beaten egg and milk in another; and a mixture of panko breadcrumbs, grated Parmesan, finely chopped rosemary, salt, and pepper in the third. Fresh mozzarella balls are drained and dried to prevent moisture interfering with the coating.
Each cheese ball is sequentially dipped in flour, egg wash, then the breadcrumb mixture. To ensure a sturdy coating that holds during frying, balls are double dipped with egg and breadcrumbs for even, thick coverage. Oil is heated to approximately 330–340°F, and the coated balls are fried in small batches for about a minute until golden brown. Being attentive prevents cheese from leaking out.
Once drained, the balls are served hot with a side of marinara sauce for dipping. This combination balances the crisp, herb-infused crust with creamy, melted mozzarella inside and bright tomato sauce. Panko breadcrumbs provide extra crunch compared to regular crumbs.
Ingredients
- 1/2 cup flour
- 1 egg
- 1/2 cup milk
- 1/2 cup panko bread crumbs
- 1/2 cup Parmesan Cheese grated
- 2 Tbsp rosemary very finely chopped leaves
- 1/2 tsp salt fresh cracked, to taste
- 1/2 tsp black pepper fresh cracked, to taste
- 8 oz mozzarella cherry sized balls, container
- vegetable oil for frying
- marinara sauce for dipping; your favorite
Instructions
- Set out 3 small bowls. Put the flour in one. Beat the egg and milk together in the second. Mix the bread crumbs, Parmesan, and rosemary in the third. Add salt and fresh cracked pepper to taste to the breadcrumb mixture.
- Drain the mozzarella balls and dry them on paper towels. Dip the cheese balls first in the flour, then the egg, then the bread crumbs, tossing well to get an even coating. I double dipped the balls back into the egg and once more into the crumbs to get a nice complete coating. Do this for all the balls, and set on a tray.
- In a small saucepan with high sides, heat at least 2 inches of oil over medium heat. If you have a thermometer, you're aiming for around 330--340F.
- Working in small batches, drop the balls into the hot oil and let them fry to a golden brown, about a minute or so. You don't want the cheese to ooze out, so watch them carefully. Toss the balls gently with a spoon to make sure they don't stick and they get evenly cooked. Lift them out with a slotted spoon and set them on a rack while you cook the rest.
- Serve hot with warmed marinara sauce for dipping.
Notes
- Ensure each mozzarella ball is fully coated with the flour, egg, and breadcrumb mixture to avoid leaking cheese during frying.
- Use Japanese-style panko breadcrumbs for a crispier texture in the coating.
- Maintain oil temperature between 330–340°F to properly crisp the exterior without burning.
- Fry the balls in small batches for even cooking and to prevent oil temperature from dropping too much.
User Reviews
Overall Rating
3.6
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