DEEP FRIED MOZZARELLA CHEESE BALLS | SAM THE COOKING GUY

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

String cheese is often less expensive and still melts well.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch can be a cheaper alternative for breading.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and adds a similar salty flavor.

oil for frying

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a common, less expensive frying oil.

Set up a breading station with flour, beaten eggs, and panko bread crumbs.

Season the flour with salt and black pepper.

Add everything bagel seasoning to the panko bread crumbs.

Coat the bocconcini mozzarella balls in flour, shaking off excess flour.

Dip the floured mozzarella balls into the beaten eggs, ensuring they are fully coated.

Roll the egg-coated mozzarella balls in the panko bread crumbs until covered.

Place the coated mozzarella balls on a plate and repeat until all are coated.

Freeze the coated mozzarella balls for 30 minutes to prevent leaking during frying.

Heat avocado oil in a deep fryer or large pot.

Carefully add the frozen mozzarella balls to the hot oil in batches.

Fry for about 1-2 minutes until golden brown, turning occasionally.

Remove the fried mozzarella balls with a slotted spoon and drain on paper towels.

Prepare a dipping sauce by heating avocado oil in a pot and adding finely diced onion, cooking for about 2 minutes until softened.

Add minced garlic to the onion and cook briefly.

Stir in tomato paste and anchovy paste, letting it toast slightly.

Add pasata or tomato puree to the mixture and simmer, seasoning with salt and pepper.

Once the sauce is ready, stir in fresh chopped parsley before serving.

Serve the fried mozzarella balls with the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens