Ingredients
Equipment
Method
- Ensure your fresh mozzarella is thoroughly patted dry with paper towels. This is a crucial step to prevent the breading from becoming soggy and to help it adhere properly. Cut the mozzarella into uniform 1-inch cubes.12 ounces fresh mozzarella cheese
- Prepare three shallow dishes. In the first dish, whisk together the all-purpose flour, garlic powder, onion powder, salt, and black pepper. In the second dish, lightly beat the eggs. In the third dish, combine the panko breadcrumbs and finely grated Parmesan cheese.1/2 cup all-purpose flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 large eggs, 1 cup panko breadcrumbs, 1/2 cup finely grated Parmesan cheese
- Working with a few cubes at a time, dredge each mozzarella cube first in the seasoned flour, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it generously in the panko-Parmesan mixture, pressing gently to ensure the breadcrumbs adhere well. Place the breaded mozzarella bites on a plate or baking sheet lined with parchment paper. Repeat this process with all the mozzarella cubes.12 ounces fresh mozzarella cheese, 1/2 cup all-purpose flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 large eggs, 1 cup panko breadcrumbs, 1/2 cup finely grated Parmesan cheese
- Pour vegetable or canola oil into a heavy-bottomed pot or Dutch oven, ensuring it's at least 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a tiny piece of breadcrumb in; it should sizzle immediately and float to the surface.Vegetable oil or canola oil
- Carefully lower a few breaded mozzarella bites into the hot oil at a time, being careful not to overcrowd the pot, as this will lower the oil temperature and result in greasy bites. Fry for about 2-3 minutes, or until golden brown and crispy on all sides. The cheese inside will begin to melt but should not fully ooze out.
- Using a slotted spoon or spider strainer, carefully remove the fried mozzarella bites from the oil. Place them on a plate lined with paper towels to drain any excess oil.
- Cheesy Parmesan Mozzarella Bites are best served immediately while the cheese is hot and gooey. Serve with your favorite marinara sauce for dipping.Marinara sauce
Notes
To store leftover Cheesy Parmesan Mozzarella Bites, allow them to cool completely. Place them in an airtight container lined with parchment paper to prevent sticking. They will stay fresh in the refrigerator for up to 2 days. For reheating, bake at 375°F (190°C) for about 5-8 minutes. Avoid reheating in the microwave.
