This Panko Crusted Mozzarella Cheese appetizer is a great little bite for entertaining. These Bocconcini mozzarella balls are crusted in a herbed Panko coating and fried until crispy. Goes great with Homemade Marinara Sauce on the side.

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With summer here, I’ve been focusing on easier dishes and lots of appetizers. Just last week, I posted a super easy recipe for Mascarpone and Dill Stuffed Mini Peppers, which were a huge hit. And these Panko Crusted Mozzarella Balls are another easy and tasty appetizer that is great for summer or any other time of the year.

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What Are These Fried Mozzarella Balls Like

• Difficulty – This is a relatively easy recipe to make. You have to make sure to follow the instruction and coat the cheese firmly. If you don’t the cheese will likely ooze out of the coating when it’s frying.
• Taste – These mozzarella balls have a crisp exterior and a creamy cheese filling. Delish!
• Serving – This recipe will make a good sized appetizer with about 24 – 30 mini mozzarella balls depending on which kind you buy. It will easily serve four to six adults at a party.

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Ingredients

• Mozzarella cheese balls – Small mozzarella pearls or Bocconcini mozzarella balls are best for this recipe.
• Eggs – Eggs are used to coat the cheese.
• Flour – I used all purpose flour to give the cheese a coating before the Panko bread crumb coating.
• Bread crumbs – This recipe used coarse Panko bread crumbs to coat the mozzarella cheese balls.
• Seasonings – Salt, oregano, garlic powder and onion powder are used to season the panko crumbs.
• Oil – I used sunflower oil to fry the mozzarella balls. But any vegetable oil will work.

Note, the full recipe and ingredient list can be found in the recipe card at the end of the post.

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Instructions

1. Pat dry mozzarella – Dry the mozzarella cheese balls with paper towels and set aside
2. Whisk eggs – In a medium bowl, whisk the two eggs. Set aside.
3. Season flour – Combine the flour with 1 teaspoon of the salt and set aside.
4. Season bread crumbs – In a large shallow bowl, combine the panko bread crumbs, remaining teaspoon of salt, oregano, garlic powder and onion powder. Whisk to combine.
5. Coat cheese – Coat the mozzarella balls in the whisked egg. Then coat in flour. Dip back into the egg one more time. Then coat in the panko bread crumb mixture. Press the crumbs firmly onto the cheese so it sticks. Repeat for all the cheese.
6. Chill cheese balls – Cover and refrigerate the cheese for about 30 minutes.
7. Cook – Heat vegetable oil to about 2 inches in a large deep sided skillet. Fry cheese for about 1-2 minutes and then flip over with a slotted spoon. Fry for a further 2 minutes or until they are golden and crispy. Remove with a slotted spoon and place on a large plate lined with paper towels.
8. Serve – Serve this cheese immediately with marinara sauce if desired.

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Recipe Tips

• Press coating firmly – It’s important to firmly press the coating on the cheese balls and make sure they are completely coated. If not, they will likely split when frying and the cheese will come out of the coating.
• Fry in hot oil – If your oil isn’t hot enough, the coating will absorb too much oil and become oily and greasy.
• Test one ball – Test one ball in the oil before adding all of them at one. If it sizzles, the oil is ready.
• Watch cooking time – These will cook quickly, in minutes. So, pay attention and don’t leave them unattended for risk of burning them.

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Substitutions

• Mozzarella cheese balls – You could used mozzarella sticks for this recipe. They will work the same.
• Panko bread crumbs – You could use fine bread crumbs or any type of gluten free bread crumbs.

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Serving

These are great served hot off the stove with Homemade Marinara Sauce for dipping. You could also serve them with the Easy No Cook Pizza Sauce for something really easy.

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Frequently Asked Questions

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Thanks For Stopping by & Hope To See You Soon!