Fried Mozzarella Balls

Fried Mozzarella Balls


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Creamy bocconcini has been coated in panko breadcrumbs and deep-fried to create bite-sized treats that are crunchy on the outside and chewy on the inside. We recommend serving these mozzarella balls alongside ketchup for dipping.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

10-12 servings


  • 1 C. All-Purpose Flour
  • 2 Large Eggs, beaten
  • 1 C. Panko Breadcrumbs
  • 2 8 oz. packages Bocconcini
  • Canola Oil, for frying
  • Sea Salt, to taste

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Set up an assembly line for the bocconcini by placing the flour in one small bowl, the beaten eggs in another small bowl, and the panko breadcrumbs in a third small bowl. Dredge each mozzarella ball in flour, gently shaking off any excess, then dip them in the eggs to coat, and finally roll them in the breadcrumbs, gently pressing to help them stick. In a large skillet, warm 2" of canola oil over medium-high heat until steaming hot. Working in batches, fry the breaded bocconcini until golden brown. Use a slotted spoon to transfer balls to paper towels to drain. Season with salt to taste.

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