Description
Craving a crispy, gooey appetizer that’s sure to steal the show at any gathering? Say hello to Mozzarella Fried Cheese Bites! These bite-sized delights feature melty mozzarella encased in a crunchy, golden breadcrumb coating, perfect for dipping in marinara or your favorite sauce.
Ingredients
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Mozzarella String Cheese (10 sticks): Provides the melty, stretchy center. String cheese is pre-portioned and easy to cut.
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Italian Bread Crumbs (1 cup): Add a seasoned, crunchy coating. Italian-style includes herbs for extra flavor.
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All-Purpose Flour (1 cup): Helps the egg wash adhere to the cheese.
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Eggs (2): Act as a binder for the breadcrumb coating.
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Milk (¼ cup): Thins the egg wash for even coating.
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Cayenne Pepper (optional, to taste): Adds a subtle kick to the breadcrumbs for a spicy twist.
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Vegetable Oil (for frying): Ensures a crispy, golden fry. Use a neutral oil with a high smoke point.
Substitutions and Variations
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Cheese: Swap mozzarella for cheddar or pepper jack string cheese for different flavors.
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Bread Crumbs: Use panko for extra crunch or plain breadcrumbs with your own seasonings (e.g., garlic powder, paprika).
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Flour: Substitute with gluten-free flour for a gluten-free version.
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Eggs: Use an egg substitute like flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for an egg-free option.
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Milk: Replace with plant-based milk for a dairy-free egg wash (pair with dairy-free cheese).
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Gluten-Free: Use gluten-free breadcrumbs and flour for a fully gluten-free recipe.
Instructions
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Prepare the Cheese:
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Slice each of the 10 mozzarella string cheese sticks into 3–4 equal pieces (about 1-inch each), ensuring uniform sizes for even cooking.
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Set Up the Breading Station:
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In a first bowl, place 1 cup all-purpose flour.
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In a second bowl, whisk together 2 eggs and ¼ cup milk until smooth.
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In a third bowl, place 1 cup Italian bread crumbs. If using, mix in a pinch of cayenne pepper for a spicy kick.
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Arrange the bowls in order: flour, egg mix, breadcrumbs.
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Bread the Cheese Bites:
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Roll each mozzarella piece in flour, shaking off excess.
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Dip into the egg-milk mixture, coating fully.
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Press into the breadcrumbs, ensuring an even coating.
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For extra crunch, dip the coated pieces back into the egg mixture and breadcrumbs again (double breading).
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Place the coated bites on a plate.
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Freeze the Bites:
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Freeze the breaded bites for 15–20 minutes to firm up the coating and prevent cheese from leaking during frying.
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Heat the Oil:
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Pour vegetable oil into a skillet to a depth of 2 inches. Heat over medium until the oil reaches 350°F (175°C). Test by dropping a breadcrumb into the oil; if it sizzles immediately, it’s ready.
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Fry the Bites:
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Carefully lower 5–7 bites into the hot oil, avoiding overcrowding.
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Fry for about 30 seconds, or until golden brown, turning if needed for even cooking.
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Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
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Repeat with remaining bites.
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Serve:
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Let the bites cool slightly (1–2 minutes) to avoid burning your mouth with hot cheese.
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Serve warm with marinara sauce, ranch, or your favorite dip.
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Cooking Tips
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Uniform Sizing: Cut cheese pieces evenly to ensure consistent cooking and prevent some bites from overcooking.
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Freezing Is Key: Don’t skip the freezing step; it helps the coating stay intact and keeps the cheese from oozing out during frying.
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Oil Temperature: Maintain 350°F to avoid greasy bites (too cold) or burnt coating (too hot). Use a thermometer for accuracy.
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Work in Batches: Fry small batches to keep the oil temperature stable and ensure even browning.