Garlic Parmesan Cheese Balls
Garlic Parmesan Cheese Balls
Ingredients
For the Cheese Balls
- 2 cups shredded mozzarella cheese, firmly packed
- 2 garlic, cloves, pressed
- 1 teaspoon dried parsley
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon cornstarch
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
For the Breading
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 large egg, beaten
- 1 cup panko breadcrumbs, mixed with 1 teaspoon dried Italian herbs
For Frying and Garnish
- 3 cups vegetable oil, or as needed for deep frying
- 1/4 cup Parmesan cheese, shredded, for garnish
Instructions
- 1
In a medium mixing bowl, combine the shredded mozzarella cheese, pressed garlic, dried parsley, flaky sea salt, black pepper, and cornstarch. Mix all the ingredients thoroughly with your hands until a cohesive, dough-like mixture is formed.
⏱️ 5 min
- 2
Take about 1 1/2 tablespoons of the cheese mixture and flatten it in the palm of your hand. Place one 1/2-inch cube of mozzarella cheese in the center of the flattened mixture.
⏱️ 5 min
- 3
Carefully fold the mixture around the mozzarella cube and roll it into a smooth, compact ball, ensuring the cheese cube is completely enclosed. Repeat this process with the remaining cheese mixture and mozzarella cubes until all balls are formed.
⏱️ 10 min
- 4
Prepare a dredging station: In a shallow dish, combine the all-purpose flour, salt, and pepper. In a separate shallow bowl, whisk the large egg. In a third shallow dish, place the panko breadcrumbs mixed with dried Italian herbs.
⏱️ 3 min
- 5
Take each cheese ball and roll it first in the seasoned flour, ensuring it is fully coated. Gently tap off any excess flour.
⏱️ 2 min
- 6
Next, dip the flour-coated cheese ball into the beaten egg, allowing any excess egg to drip off.
⏱️ 2 min
- 7
Finally, roll the egg-coated cheese ball in the seasoned panko breadcrumbs until it is completely covered with a crispy coating. Place the breaded cheese balls on a plate or baking sheet.
⏱️ 3 min
- 8
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. The depth of the oil should be sufficient for deep frying, about 2-3 inches.
⏱️ 5 min•🌡️ 350
- 9
Carefully place 3-4 breaded cheese balls into the hot oil, being careful not to overcrowd the pot. Fry them for 2-3 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 3 min•🌡️ 350
- 10
Once fried, remove the cheese balls from the hot oil using a spider strainer or slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
⏱️ 1 min
- 11
Repeat the frying process with the remaining cheese balls. Serve the fried cheese balls immediately, garnished with shredded Parmesan cheese.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Cheese Balls
For the Cheese Balls
- 2 cups shredded mozzarella cheese, firmly packed
- 2 garlic, cloves, pressed
- 1 teaspoon dried parsley
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon cornstarch
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
For the Breading
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 large egg, beaten
- 1 cup panko breadcrumbs, mixed with 1 teaspoon dried Italian herbs
For Frying and Garnish
- 3 cups vegetable oil, or as needed for deep frying
- 1/4 cup Parmesan cheese, shredded, for garnish
Instructions
- 1
In a medium mixing bowl, combine the shredded mozzarella cheese, pressed garlic, dried parsley, flaky sea salt, black pepper, and cornstarch. Mix all the ingredients thoroughly with your hands until a cohesive, dough-like mixture is formed.
⏱️ 5 min - 2
Take about 1 1/2 tablespoons of the cheese mixture and flatten it in the palm of your hand. Place one 1/2-inch cube of mozzarella cheese in the center of the flattened mixture.
⏱️ 5 min - 3
Carefully fold the mixture around the mozzarella cube and roll it into a smooth, compact ball, ensuring the cheese cube is completely enclosed. Repeat this process with the remaining cheese mixture and mozzarella cubes until all balls are formed.
⏱️ 10 min - 4
Prepare a dredging station: In a shallow dish, combine the all-purpose flour, salt, and pepper. In a separate shallow bowl, whisk the large egg. In a third shallow dish, place the panko breadcrumbs mixed with dried Italian herbs.
⏱️ 3 min - 5
Take each cheese ball and roll it first in the seasoned flour, ensuring it is fully coated. Gently tap off any excess flour.
⏱️ 2 min - 6
Next, dip the flour-coated cheese ball into the beaten egg, allowing any excess egg to drip off.
⏱️ 2 min - 7
Finally, roll the egg-coated cheese ball in the seasoned panko breadcrumbs until it is completely covered with a crispy coating. Place the breaded cheese balls on a plate or baking sheet.
⏱️ 3 min - 8
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. The depth of the oil should be sufficient for deep frying, about 2-3 inches.
⏱️ 5 min•🌡️ 350 - 9
Carefully place 3-4 breaded cheese balls into the hot oil, being careful not to overcrowd the pot. Fry them for 2-3 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 3 min•🌡️ 350 - 10
Once fried, remove the cheese balls from the hot oil using a spider strainer or slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
⏱️ 1 min - 11
Repeat the frying process with the remaining cheese balls. Serve the fried cheese balls immediately, garnished with shredded Parmesan cheese.
⏱️ 6 min