Fried Mozzarella Balls

Ingredients

• 340 g (12 oz)small fresh mozzarella balls
• 1 largeegg
• 60 ml (¼ cup)double cream
• 240 ml (1 cup)crushed pork rinds
• 50 g (½ cup)finely grated Parmesan
• ½ teaspoongarlic powder
• ½ teaspoononion powder
• ½ teaspoondried Italian seasoning
• for fryingoil

Instructions

1. 1

   Prepare the tray

   Line a baking tray or large plate with baking parchment.

2. 2

   Dry the mozzarella

   Take the mozzarella balls out of their liquid and set them on kitchen paper to soak up excess moisture.

3. 3

   Mix the egg wash

   Whisk the egg and double cream together in a shallow bowl.

4. 4

   Mix the coating

   In a separate shallow bowl, stir together the crushed pork rinds, Parmesan, garlic powder, onion powder and Italian seasoning.

5. 5

   Coat the balls

   Roll each mozzarella ball in the egg mixture, then turn it in the coating until well covered. Set it on the prepared tray and repeat with the remaining balls.

6. 6

   Freeze for an hour

   Put the coated mozzarella balls in the freezer for 1 hour.

7. 7

   Fry until golden

   Pour oil to a depth of 2.5 cm (1 inch) into a deep-sided frying pan or Dutch oven and heat it. Fry the mozzarella balls, turning each only once, until golden brown. Cook in batches if needed, depending on the size of your pan.

What are fried mozzarella balls?

Mozzarella is a fresh Italian cheese, and frying it gives the outside a crisp shell while the centre turns soft and stretchy. This version uses pork rinds and Parmesan for its coating rather than breadcrumbs.

The simple egg-and-cream wash helps that savoury coating cling to the cheese. Freezing the coated balls before frying gives the outside time to brown before the mozzarella melts too far.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 25g protein, 5g carbs, 42g fat.

The pork rinds and Parmesan contribute much of the fat and protein, while the mozzarella adds protein and some fat; the coating contributes most of the carbohydrates, with a small amount also coming from the dairy and seasonings. The amount of oil absorbed during frying can vary, so serve a few balls with salad or vegetables for a more balanced plate.

Why dry the mozzarella first?

Moisture: Fresh mozzarella is stored in liquid, so blotting the balls with kitchen paper helps the egg wash adhere more evenly. It also reduces excess water on the surface when they meet the hot oil.

Building the coating

Pork rinds: Crush them finely enough to make an even coating, but avoid turning them into powder. A consistent texture helps the balls brown evenly.

Parmesan and seasoning: Finely grated cheese blends readily with the pork rinds, while the garlic, onion and Italian seasoning add savoury flavour. Coat each ball thoroughly so there are no bare patches.

The important freeze

Chilling: Freeze the coated balls for the full 1 hour stated in the method. This firms the cheese and coating, helping the outside set before the centre becomes very soft.

Frying and doneness

Hot oil: Heat the oil in a deep-sided pan and leave room around the balls rather than crowding them. The recipe gives a golden-brown colour as the cue to take them out.

Turning: Flip each ball just once, as directed, to brown both sides without repeatedly disturbing the coating. Work in batches if the pan is small.

How to serve them

Serve the balls soon after frying, while the coating is crisp and the cheese is soft. A simple tomato dip or marinara sauce makes a natural partner, and a green salad or sliced vegetables can bring freshness to the plate.

Recipe notes & tips

• Blot the mozzarella well before coating so the egg wash has a drier surface to cling to.
• Use shallow bowls wide enough to roll each ball without crushing it.
• Press the coating gently onto the mozzarella to cover it evenly.
• Freeze the coated balls for the full hour before frying.
• Fry in batches if necessary so the balls have room in the pan.
• Let excess oil drain briefly after frying before serving.

Variations

• Add chilli: Mix a pinch of chilli flakes into the pork-rind coating for a little heat.
• Use fresh herbs: Add finely chopped fresh basil or parsley to the coating just before breading.
• Change the seasoning: Swap the Italian seasoning for dried oregano and a pinch of black pepper.
• Serve with tomato dip: Offer warm marinara or a simple tomato sauce alongside the fried balls.
• Make them smaller: Use smaller mozzarella balls and keep a close eye on them as they fry.

Common mistakes to avoid

• Leaving the mozzarella wet: The coating may not cling well; blot the balls with kitchen paper first.
• Skipping the freezer: The cheese can soften before the coating browns; freeze the coated balls for 1 hour.
• Patchy coating: Bare spots can let the cheese escape; roll each ball until it is thoroughly covered.
• Crowding the pan: The balls can fry unevenly; cook them in batches when space is limited.
• Turning repeatedly: The coating can be disturbed; flip each ball only once as the method directs.

How to store

These are best eaten soon after frying, while the coating is crisp. Refrigerate leftovers in a covered container for up to 2 days, then reheat in an oven or air fryer until hot; the coating may not stay as crisp. Do not leave cooked cheese at room temperature for an extended period.

Frequently asked questions