There's something absolutely magical about biting into a perfectly crispy exterior to discover melty, stretchy cheese inside. These mozzarella bites deliver that experience in addictively poppable form. I started making these years ago for game day gatherings, and they've become the appetizer friends specifically request when they come over. The double freezing technique might seem fussy, but it's the secret to creating that ideal contrast between crunchy coating and gooey center without cheese explosions in your frying oil.
Why You’ll Love This Recipe
- I get that perfect crispy outside, melty inside experience in bite-size form.
- I use simple ingredients I probably already have in my pantry.
- I make a crowd-pleasing appetizer that disappears faster than I can fry them.
- I achieve restaurant-quality results with a few simple tricks.
Last Super Bowl, I made a double batch thinking we'd have leftovers. They vanished before halftime, with my brother-in-law camping out by the serving plate and popping them one after another into his mouth. When something disappears that quickly, I know I've hit on a winning recipe!
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- String cheese: I use whole milk varieties for the best stretch.
- All-purpose flour
- Eggs
- Italian breadcrumbs
- Garlic powder
- Onion powder
- Paprika
- Vegetable oil, for frying
Directions
- Prepare the Cheese: I cut the string cheese into bite-sized pieces and place them on a parchment-lined tray. I freeze them for at least 30 minutes to ensure they don't melt too quickly during frying.
- Set Up the Breading Station: In one bowl, I place the flour. In a second bowl, I beat the eggs thoroughly. In a third bowl, I mix the Italian breadcrumbs with garlic powder, onion powder, and paprika.
- Coat the Cheese: I take the frozen cheese pieces and dredge them in flour, then dip them into the beaten eggs, and finally coat them with the seasoned breadcrumbs. For an extra crispy coating, I repeat the egg and breadcrumb steps.
- Second Freezing: After coating, I place the cheese bites back on the parchment-lined tray and freeze them for another 15–20 minutes. This helps set the coating and keeps the cheese cold.
- Heat the Oil: I heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Maintaining this temperature is crucial for perfect frying.
- Fry the Bites: Working in small batches, I fry the cheese bites for 1–2 minutes until they are golden brown. I use a slotted spoon to remove them and drain them on paper towels.
- Serve: I serve the crispy mozzarella bites immediately with warm marinara sauce for dipping.
Servings and Timing
- Servings: Makes approximately 6 servings.
- Prep Time: 45 minutes (including freezing time)
- Cook Time: 2 minutes per batch
- Total Time: About 1 hour
Variations
- Spicy Kick: I add a pinch of cayenne pepper to the breadcrumb mixture for a spicy version.
- Herb Infusion: I mix in dried Italian herbs like basil and oregano into the breadcrumbs for added flavor.
- Cheese Varieties: I experiment with different cheeses like cheddar or pepper jack for a unique twist.
Storage/Reheating
- Storage: I store any leftover fried mozzarella bites in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, I place them on a baking sheet and bake at 375°F (190°C) for about 10 minutes until heated through and crispy.
FAQs
How do I prevent the cheese from leaking out during frying?
I make sure to freeze the cheese bites before frying and double-coat them with breadcrumbs to create a strong barrier that keeps the cheese inside.
Can I bake these instead of frying?
Yes, I can bake them at 400°F (200°C) for about 8–10 minutes, flipping halfway through. However, they may not be as crispy as the fried version.
What dipping sauces go well with these bites?
I love serving them with marinara sauce, but they also pair well with ranch dressing, garlic aioli, or spicy sriracha mayo.
Can I make these ahead of time?
Absolutely! I prepare and freeze the breaded cheese bites in advance. When I'm ready to serve, I fry them directly from the freezer.
Can I use other types of cheese?
Yes, I can use other semi-firm cheeses like cheddar or gouda, but I need to ensure they are cut into similar-sized pieces and frozen before frying.
Conclusion
These crispy mozzarella bites are a surefire hit at any gathering. With their golden, crunchy exterior and gooey, melty center, they're irresistible. By following the steps and tips I've outlined, I can recreate this crowd-pleasing appetizer in my own kitchen. Whether I'm hosting a party or just craving a cheesy snack, these bites are my go-to recipe for guaranteed satisfaction.
Print
Crispy Mozzarella Bites — Cheese Pulls Just Got Better
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These crispy mozzarella bites feature a crunchy golden coating with a gooey, stretchy cheese center, making them the ultimate crowd-pleasing appetizer perfect for any gathering or game day.
Ingredients
- 12 sticks whole milk string cheese
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup Italian breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Vegetable oil, for frying
Instructions
- Cut string cheese into bite-sized pieces and place them on a parchment-lined tray. Freeze for at least 30 minutes.
- Set up a breading station with three bowls: flour in one, beaten eggs in the second, and a mix of breadcrumbs, garlic powder, onion powder, and paprika in the third.
- Dredge frozen cheese pieces in flour, dip in eggs, then coat with breadcrumb mixture. Repeat egg and breadcrumb steps for extra crunch.
- Place coated bites back on the tray and freeze for 15–20 more minutes.
- Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
- Fry cheese bites in small batches for 1–2 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.
- Serve immediately with warm marinara sauce for dipping.
Notes
- Double freezing prevents cheese from leaking during frying.
- Try different cheeses for variety, such as cheddar or pepper jack.
- Store leftovers in the fridge and reheat in the oven to retain crispiness.
- For a baked version, bake at 400°F (200°C) for 8–10 minutes, flipping halfway through.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 55mg
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