Crispy & Melty Cheese Balls (Mozzarella)

Instructions

1. Prepare and Chill the Cheese

1. Grate or Cube: If using block mozzarella, grate it or cut it into very small cubes. If mixing cheeses (e.g., mozzarella and ricotta), mix them thoroughly now.
2. Form Balls: Using a tablespoon or small ice cream scoop, portion the cheese mixture and roll it tightly into small, firm balls (about 1 to 1.5 inches in diameter).
3. Freeze (Crucial Step): Place the cheese balls on a parchment-lined tray and put them in the freezer for at least 30 minutes (up to 2 hours). The cheese must be frozen or very firm before frying, as this prevents it from melting too quickly and leaking out.

2. Set Up the Breading Station (Double Dredge)

A double dredge ensures the cheese is fully sealed, preventing leakage during frying.

1. Flour Mix: In a shallow dish, combine the flour, salt, pepper, and garlic powder.
2. Egg Wash: In a second shallow dish, lightly beat the eggs.
3. Panko: In a third shallow dish, place the Panko breadcrumbs.

3. Double-Bread the Cheese Balls

1. Dredge 1 (Flour): Take the frozen cheese balls. Roll each ball in the seasoned flour until completely coated. Shake off excess.
2. Dredge 2 (Egg): Dip the floured ball into the egg wash, letting any excess drip off.
3. Dredge 3 (Panko): Roll the ball immediately in the Panko breadcrumbs, pressing gently to ensure the crumbs adhere tightly.
4. Repeat: Repeat the process: Egg Wash again, then a second coating of Panko breadcrumbs. This double layer is the key to maximum crunch and security.
5. Chill Again: Place the double-breaded cheese balls back on the tray and chill in the freezer or refrigerator for at least 15-20 minutes to set the coating.

4. Fry the Cheese Balls

1. Heat Oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven until it is 2-3 inches deep. Heat the oil to $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$). Use a thermometer for accuracy—if the oil is too cool, the cheese will melt out; if too hot, the coating will burn.
2. Fry in Batches: Carefully drop 4-5 cheese balls into the hot oil. Do not overcrowd the pot.
3. Cook: Fry for only 1 to 2 minutes, turning occasionally, until they are deep golden brown and crispy. They cook very fast because the coating is thin and the cheese center just needs to melt.
4. Drain: Remove the balls with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil.

5. Serve

• Garnish: Sprinkle immediately with chopped fresh parsley or chives, as seen in the photo.
• Dipping Sauces: Serve hot with marinara sauce, ranch dressing, or a sweet chili sauce.