Fried Mozzarella Balls Recipes

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FRIED MOZZARELLA



Fried Mozzarella image

No guest will be able to resist this bite-size ball of gooey goodness.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 40

Number Of Ingredients 8

1 cup all-purpose flour
2 large eggs
1 cup panko or plain dried breadcrumbs
1 teaspoon dried thyme
Coarse salt and ground pepper
1 pound bocconcini (bite-size fresh mozzarella balls)
2 cups vegetable oil
Tomato sauce, for serving

Steps:

  • Preheat oven to 250 degrees. Place flour in a bowl. In another bowl, beat eggs. In a third bowl, combine panko with thyme. Season each with salt and pepper. Working with 2 bocconcini at a time, dredge in flour, shaking off excess, coat in egg, and roll in breadcrumbs, pressing gently to adhere.
  • In a small saucepan, heat vegetable oil over medium-high until pinch of breadcrumbs sizzles and floats to the top when added. Fry bocconcini, 4 at a time, until golden brown, turning occasionally, 2 minutes per batch. With a slotted spoon, transfer balls to paper towels to drain and season with salt. Keep warm in oven and repeat with remaining bocconcini. Serve with tomato sauce for dipping.

Nutrition Facts : Calories 117 g, Fat 4 g, Fiber 1 g, Protein 11 g

FRIED MOZZARELLA CHEESE BALLS



Fried Mozzarella Cheese Balls image

A Yummy appetizer!

Provided by Eve Peterson

Categories     Other Snacks

Number Of Ingredients 7

8 oz mozzarella cheese
1 c flour
2 eggs, beaten
1/4 c milk
2 c italian sytle bread crumbs
vegetable oil
1/2 c pizza sauce

Steps:

  • 1. Cut mozzarella cheese into 1 inch cubes and set aside. Place three shallow bowls beside each other, filling the first one with flour, the second one with eggs and milk and the third with bread crumbs. Roll each cheese cube in flour, then egg mix then roll into breadcrumbs and place on plate. Repeat with remaining cheese cubes until all coated. In large skillet or saucepan, heat 2 inches of oil to 350. Set a large plate topped with paper towels off to the side. Using slotted spoon, lower a few cheese cubes at a time into oil, making sure they stay separated while frying. Remove from oil using spoon after 1 min. or when the cubes are golden brown, and place on paper towels to drain. Let oil return to 350 before making the next batch. Repeat until all cheese cubes are fried. Heat pizza sauce in microwave or on the stove top until warm. Serve warm fried cheese balls.

FRIED MOZZARELLA BALLS



Fried Mozzarella Balls image

Provided by Lillian Chou

Categories     Appetizer     Super Bowl     Kid-Friendly     Quick & Easy     Oscars     New Year's Eve     Mozzarella     Family Reunion     Shower     Deep-Fry     Candy Thermometer     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 dozen

Number Of Ingredients 6

About 5 cups vegetable oil
1 pound drained marinated bocconcini (small mozzarella balls), patted dry
3 large eggs, beaten
1 cup plain fine dry bread crumbs
Equipment: a deep-fat thermometer
Accompaniment: warm homemade or bottled spicy tomato sauce

Steps:

  • Heat about 11/2 inches oil to 360°F in a 3 1/2-to 4-quart heavy saucepan.
  • Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.
  • Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)

BUFFALO FRIED MOZZARELLA BITES



Buffalo Fried Mozzarella Bites image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 55m

Yield 24 bites

Number Of Ingredients 16

6 pieces mozzarella string cheese
1/2 cup all-purpose flour
2 large eggs, beaten
3 tablespoons milk
1 1/2 cups panko breadcrumbs
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley
Vegetable oil, for frying
Kosher salt
3/4 cup Louisiana hot sauce, such as Frank's RedHot
3 tablespoons salted butter
Splash apple cider vinegar
Splash Worcestershire sauce
1 cup ranch dressing
2 carrots, cut into sticks
2 ribs celery, cut into sticks

Steps:

  • For the mozzarella bites: Cut the mozzarella sticks into fourths, creating bite-sized pieces. Set aside.
  • Add the flour to a shallow dish. Combine the eggs and milk in a second shallow dish. Combine the panko, Parmesan and parsley in a third shallow dish.
  • Bread the mozzarella by first rolling each piece in the flour, then dunking it in the egg/milk mixture, then placing it in the panko mixture. Use your hands to ensure the entire piece is coated in the breadcrumbs. Transfer to a sheet pan and repeat with the remaining mozzarella pieces. Transfer to the freezer to firm up, about 30 minutes.
  • Meanwhile, add two inches of oil to a skillet. Heat to 375 degrees F.
  • For the buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce and apple cider vinegar in a small saucepan over medium heat. Heat until the butter has melted and the sauce is hot, then remove from the heat and cover to keep warm.
  • Fry the mozzarella bites in batches until golden, between 45 seconds to 1 minute, being careful not to overcook. Carefully remove to drain on a paper towel and immediately sprinkle with a pinch of salt. Serve hot alongside a bowl of warm buffalo sauce, a bowl of ranch dressing and the carrot and celery sticks.

FRIED MOZZARELLA BALLS WITH MARINARA CREAM SAUCE



Fried Mozzarella Balls with Marinara Cream Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

1 (8-ounce) container mini mozzarella cheese balls (bocconcini)
1 cup all-purpose flour
2 eggs, beaten
2 cups panko (Japanese breadcrumbs)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon lemon zest
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1 cup red sauce
2 tablespoons heavy whipping cream
Pinch of red pepper flakes

Steps:

  • For the mozzarella balls: Preheat a deep fryer to 375 degrees F.
  • Drain the mozzarella and pat dry.
  • Add the flour to a casserole dish, the beaten eggs to a second, and whisk together the panko, parsley, lemon zest, red pepper flakes, salt and pepper in the third casserole dish.
  • Dredge the mozzarella through the flour, then the egg, and finally the breadcrumbs. Place in the freezer for 10 minutes then fry in batches in the hot oil until golden and crispy, about 1 minute per batch. Drain on paper towel-lined sheet trays. Season with salt. Serve with the marinara cream sauce.
  • For the sauce: Mix the red sauce, heavy cream and red pepper flakes together in a small bowl and microwave until warm, about 2 minutes. Use for dipping. Yield: 1 cup.

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