Mozzarella balls

Ingredients

• 300 gcherry-sized mozzarella balls
• as neededplain flour, for coating
• as neededbreadcrumbs
• 2eggs
• to tastesalt
• to tasteblack pepper
• as needed for deep-fryingpeanut oil

Instructions

1. 1

   Drain the mozzarella

   Buy the mozzarella balls a day ahead if possible. Drain away the preserving liquid and leave them to drip in a colander.

2. 2

   Dry the cheese

   Keep the mozzarella in the fridge to dry, then pat the balls with kitchen paper the next morning. For a quicker preparation, leave them to drain for at least 60 minutes before drying them.

3. 3

   Set up the coating

   Prepare three trays: put flour in the first, beaten eggs with a pinch of salt and pepper in the second, and breadcrumbs in the third.

4. 4

   Coat the mozzarella

   Roll the balls in flour and shake off any excess. Dip them in the beaten egg, then coat them in breadcrumbs.

5. 5

   Seal every ball

   Make sure each mozzarella ball is completely covered so it does not split while frying.

6. 6

   Add a second coating

   For a crispier result, dip the balls in egg and breadcrumbs a second time.

7. 7

   Chill the coating

   Place the coated balls in the fridge for 30 minutes, if you like, to help the coating dry.

8. 8

   Heat the oil

   Pour plenty of peanut oil into a small, deep-sided pan and heat it until hot but not boiling.

9. 9

   Fry in batches

   Fry 3–4 mozzarella balls at a time to keep the oil temperature as steady as possible. Turn them often so they brown evenly.

10. 10

    Drain and serve

    As each batch turns golden, lift the balls out with a slotted spoon and drain them on double layers of kitchen paper. Serve very hot.

What are mozzarella balls?

These fried bites take their cue from Italian antipasti: small pieces of mozzarella are coated and fried to make a crisp shell around a soft, stretchy centre. This version uses cherry-sized mozzarella, which makes the portions easy to pick up and share.

The method depends on draining the cheese well and covering it thoroughly. A dry surface and a complete coating help keep the mozzarella contained as it heats.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 17g protein, 24g carbs, 21g fat.

Mozzarella supplies most of the protein and some of the fat, while the flour, breadcrumbs and egg contribute carbohydrates; frying adds more fat. Balance a serving with salad or other vegetables, and remember that the amount of oil absorbed can vary.

Choosing and drying the cheese

Small mozzarella: Cherry-sized balls are convenient to coat and fry whole. Drain them in a colander, then pat them dry with kitchen paper before breading.

Time to drain: The recipe recommends draining overnight in the fridge, but gives a quicker option of at least 60 minutes followed by careful drying. The longer rest is useful when you have time to plan ahead.

Building a secure coating

Flour first: Roll each ball in flour and remove the excess so the egg has a light, even surface to cling to.

Egg and crumbs: Dip the floured cheese in beaten egg, then breadcrumbs, making sure every part is covered. Repeat the egg-and-breadcrumb coating for a sturdier, crunchier shell.

Keeping the cheese inside

Seal the surface: Any exposed patch can let melted cheese escape during frying, so inspect each ball before it goes into the pan.

Chill if convenient: A 30-minute rest in the fridge is optional and helps the coating dry. If you skip it, handle the coated balls gently when transferring them to the oil.

Frying for an even colour

Small batches: Fry just 3–4 balls at a time, as the recipe directs, to limit changes in the oil temperature. Turn them often so they colour all over.

Watch the oil: It should be hot but not boiling. The recipe gives no exact temperature, so use the stated visual cue and avoid letting the oil smoke.

Serving them hot

Fresh from the pan: Drain each batch on double layers of kitchen paper and serve the balls while they are hot, when the outside is at its crispest and the cheese is soft.

On a table: Offer them as an antipasto, a drinks-party bite or part of a buffet. A simple salad or sliced vegetables make a fresh accompaniment if serving them as a meal.

Recipe notes & tips

• Drain the mozzarella thoroughly so excess moisture does not loosen the coating.
• Use three separate trays to keep the flour, egg and breadcrumbs in order.
• Shake off extra flour before dipping each ball in egg.
• Check that the breadcrumbs cover the mozzarella completely, especially after the first coating.
• Fry only 3–4 balls at a time and turn them often for even browning.
• Drain each batch on double layers of kitchen paper before serving.

Variations

• Add herbs: Mix finely chopped dried herbs into the breadcrumbs for an aromatic coating.
• Add a little spice: Season the breadcrumbs with chilli flakes for a mild kick.
• Use seasoned crumbs: Stir grated hard cheese into the breadcrumbs for a savoury note.
• Serve with tomato: Offer a tomato dipping sauce alongside the hot mozzarella balls.
• Make a party platter: Pair the balls with olives and sliced vegetables for a varied spread.

Common mistakes to avoid

• Damp mozzarella: Excess liquid can weaken the coating; drain the balls well and pat them dry.
• Bare patches: Exposed cheese may escape while frying; cover each ball completely with crumbs.
• Too much flour: A thick dusty layer can make the coating uneven; shake off the excess before dipping in egg.
• Overfilling the pan: Too many balls can make the oil temperature fluctuate; fry 3–4 at a time.
• Oil too hot: The coating can brown too quickly; keep the oil hot but not boiling.
• Skipping the second coat: A single layer is less crisp; repeat the egg and breadcrumb coating for a thicker shell.

How to store

These are best eaten straight after frying. If needed, refrigerate leftovers in a sealed container for up to 2 days and reheat in an oven until hot; the coating may be less crisp than freshly fried.

Frequently asked questions