Ingredients
Equipment
Method
- Pat the 1-inch mozzarella cubes thoroughly dry with paper towels. This is a crucial step to ensure the breading adheres well and to prevent oil splattering during frying. Excess moisture can cause the breadcrumbs to become soggy.1 pound fresh mozzarella block
- Create your three-station breading assembly line. In the first shallow dish, place the all-purpose flour. In the second shallow dish, whisk the two large eggs until they are well combined and slightly frothy. In the third shallow dish, combine the panko breadcrumbs with the garlic powder, smoked paprika (if using), salt, and freshly ground black pepper. Mix these dry ingredients thoroughly to ensure even flavor distribution throughout the breading.1 cup all-purpose flour, 2 large eggs, 1 ½ cups panko breadcrumbs, ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, Salt
- Take each dried mozzarella cube and first dredge it in the flour, ensuring it's completely coated. Shake off any excess flour. Next, dip the floured cube into the beaten eggs, allowing any excess egg to drip back into the dish. Finally, roll the egg-coated cube in the seasoned panko breadcrumb mixture, pressing gently to ensure a thick and even coating. Repeat this process for all mozzarella cubes. For an extra crispy coating, you can double-dip by repeating the egg and breadcrumb steps.1 pound fresh mozzarella block, 1 cup all-purpose flour, 2 large eggs, 1 ½ cups panko breadcrumbs, ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, Salt
- Pour about 3-4 cups of vegetable oil or canola oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). A good way to test if the oil is ready is to drop a few breadcrumbs into it; they should sizzle immediately and float to the surface.3-4 cups Vegetable oil or canola oil
- Carefully lower a few breaded mozzarella cubes into the hot oil. Do not overcrowd the pot, as this can lower the oil temperature and lead to greasy poppers. Fry the poppers for approximately 1-2 minutes, or until they are golden brown and the cheese starts to soften and puff slightly. Use a slotted spoon or spider strainer to gently turn the poppers as they fry, ensuring even browning on all sides.1 pound fresh mozzarella block, 3-4 cups Vegetable oil or canola oil
- Once the mozzarella poppers are golden and perfectly crispy, remove them from the hot oil using your slotted spoon or spider strainer. Place them on a plate lined with paper towels to absorb any excess oil. Allow them to cool slightly for a minute or two before serving. Over-frying can make the cheese completely melt out, so watch them closely!
- Serve your hot and crispy Easy Mozzarella Poppers immediately with a side of warm marinara sauce for dipping. The contrast between the crispy exterior and the molten, stringy cheese is simply divine when enjoyed fresh from the fryer.Marinara sauce
Notes
For optimal freshness and that perfect crispy texture, it's best to enjoy your Easy Mozzarella Poppers immediately after frying. If you do have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Reheat in the oven at 375°F (190°C) for 8-10 minutes or in an air fryer at 375°F (190°C) for 5-7 minutes. Avoid microwaving.
