Fried Mozz Balls

Fried Mozzarella Balls gets straight to the point: bite-size mozzarella fried until crisp outside and melty inside. Put it out when people are coming over and let the table do the rest. It is exactly the kind of thing I want on a game-day spread. Around here, the food matters, but so does what happens once it gets to the table. I want recipes that give people a reason to sit down, hang out, laugh a little louder and stay longer than they planned. If everybody is reaching back into the plate before dinner is technically over, you did it right. Keep Fried Mozzarella Balls in mind the next time you want a recipe that feels generous, satisfying and made for sharing. That Italian-American spirit is a big part of why I keep coming back to dishes like this. It is familiar without being boring, generous without being fussy, and it feels right at home next to a loaf of bread, a bottle of wine and a table that is probably a little too crowded.

Appetizers

Fried Mozzarella Balls

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Fried Mozzarella Balls is the kind of appetizer that disappears fast—big flavor, shareable, and made for going back for one more.

Prep 20 minutes mins

Cook 25 minutes mins

Total 45 minutes mins

Makes 6

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Ingredients  

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• ▢ 8 oz bocconcini/mozzarella balls
• ▢ Flour as needed
• ▢ 3-4 eggs whisked
• ▢ 3 garlic cloves grated
• ▢ Seasoned breadcrumbs as needed
• ▢ Pecorino Romano as much as you’d like
• ▢ Parsley chopped (optional)
• ▢ Lemon zest
• ▢ Oil for frying
• ▢ Salt & Pepper

Instructions 

Cook Mode

• Drain and dry off the bocconcini. I like to this and leave them in the fridge overnight. But if you can’t, that’s fine.
• Set up a breading station. In one tray add flour and season with salt & pepper. Then in a bowl, whisk together the eggs, grated garlic, and Pecorino Romano. Finally, add the seasoned breadcrumbs to a tray, and season them a little more with lemon zest, fresh parsley, and more Pecorino.
• Bread each ball by coating them in flour, then eggs, then breadcrumbs, then back into the eggs, and then back into the breadcrumbs. Press the breadcrumbs into the mozz balls so they stick. Once breaded, set aside in the fridge.
• Heat oil to 350-375°, then carefully add the mozz balls. Cook for 3-4 minutes until golden brown, crispy, and the cheese just begins to look like it’s oozing out.
• Transfer to a sheet tray lined with parchment paper and immediately season with salt and a light squeeze of lemon!