Cheesy Parmesan Mozzarella Bites

I can’t get enough of these cheesy parmesan mozzarella bites! They’re the perfect appetizer for any gathering, game day, or when you just need a tasty snack. I’ve been making these for years, and they always vanish within minutes. The crispy outside paired with the gooey, melty cheese inside makes for an irresistible combination that nobody can resist. Let me tell you how I make these cheesy parmesan mozzarella bites that keep my friends and family coming back for more.

Why You’ll Love It

These cheesy parmesan mozzarella bites have become my go-to recipe for so many reasons! First off, they’re super easy to make with ingredients you probably already have in your kitchen. The prep time is minimal, but the results are amazing – crispy on the outside, gooey and stretchy on the inside. My kids absolutely love them and ask for them all the time!

What makes these bites extra special is the combination of two cheeses – the sharp flavor of parmesan mixed with the melty goodness of mozzarella. I love how they’re perfectly portioned too – just pop one in your mouth for a burst of cheesy flavor. And you know what? They’re way cheaper than buying frozen mozzarella sticks from the store, plus they taste a million times better!

Ingredients

For the cheese bites:

• 16 oz block of mozzarella cheese, cut into 1-inch cubes
• 2 large eggs
• 2 tablespoons milk
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• 1 cup grated parmesan cheese
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying (about 4 cups)

For the dipping sauce:

• 1 cup marinara sauce
• 1 tablespoon fresh basil, chopped (optional)
• 1/2 teaspoon red pepper flakes (optional, for heat)

Instructions

1. First, I cut the mozzarella block into 1-inch cubes and put them in the freezer for about 30 minutes. This helps them hold their shape during cooking.
2. While the cheese is chilling, I set up my breading station. In the first shallow bowl, I put the flour. In the second bowl, I beat the eggs with milk. In the third bowl, I mix the panko breadcrumbs, grated parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
3. I take the cheese cubes out of the freezer and start the breading process. I coat each cube in flour, then dip it in the egg mixture, and finally roll it in the breadcrumb mixture, making sure it’s completely covered.
4. For extra crispiness, I repeat the egg and breadcrumb steps, giving each cheese cube a double coating. This helps prevent the cheese from leaking out during frying.
5. I place the breaded cheese cubes on a plate and put them back in the freezer for another 15-20 minutes. This extra freezing time is key to success!
6. While they’re in the freezer, I heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). I use a cooking thermometer to make sure the temperature is just right.
7. Working in small batches of 5-6 bites, I carefully drop the frozen cheese cubes into the hot oil and fry them until they’re golden brown on all sides, about 1-2 minutes.
8. I remove them with a slotted spoon and place them on paper towels to drain excess oil.
9. For the dipping sauce, I warm the marinara sauce in a small saucepan or microwave, then stir in the chopped basil and red pepper flakes if using.
10. I serve the cheesy parmesan mozzarella bites immediately while they’re still hot and gooey, alongside the warm marinara dipping sauce.

Helpful Tips

I’ve made these cheesy parmesan mozzarella bites countless times, and I’ve learned a few tricks along the way! The most important tip I can share is to make sure your cheese is very cold before frying. If the cheese isn’t cold enough, it’ll melt too quickly and leak out of the breading. That’s why I double-freeze – once after cutting the cheese and again after breading.

The double-breading technique I use (dipping twice in egg and breadcrumbs) really makes a difference too. It gives you a thicker coating that holds up better during frying and results in an extra-crispy exterior.

When I’m frying, I never overcrowd the pot. Too many bites at once will lower the oil temperature, and they won’t get as crispy. I also keep an eye on the oil temperature between batches to make sure it stays around 350°F.

Oh, and don’t throw away the oil after you’re done! Once it cools, I strain it through a fine-mesh sieve, store it in a container, and reuse it for future frying.

Baking Option

Not in the mood for frying? I sometimes bake these cheesy parmesan mozzarella bites instead! I preheat my oven to 425°F (220°C), place the breaded cheese cubes on a baking sheet lined with parchment paper, and spray them lightly with cooking oil. I bake them for about 8-10 minutes, until the coating is golden and crispy. They’re not quite as gooey in the center as the fried version, but they’re still super tasty and definitely healthier!

Make-Ahead Instructions

I love making these for parties, and I’ve figured out how to prep them ahead of time. I complete all the steps up to the final freezing, then arrange the breaded bites on a baking sheet lined with parchment paper and freeze them solid (about 2 hours). Then I transfer them to a freezer bag and keep them frozen for up to 1 month. When I’m ready to serve, I fry them straight from the freezer, adding about 30 seconds to the cooking time. This has been a game-changer for party prep!

Recipe Notes

I’ve tried this recipe with different types of breadcrumbs, and panko definitely gives the crispiest result. If you don’t have panko, regular breadcrumbs work too, but the texture won’t be quite the same.

For a flavor boost, I sometimes add 1/4 cup of finely chopped fresh herbs like parsley or basil to the breadcrumb mixture. It adds nice specks of green and a fresh taste to the cheesy parmesan mozzarella bites.

If you’re serving kids or people who don’t like spice, skip the red pepper flakes in the marinara sauce. I usually serve two dipping options – one plain marinara and one spicy – to keep everyone happy!

Cheese Variations

While the classic mozzarella and parmesan combo is amazing, I’ve experimented with other cheeses too! Monterey Jack works great and melts beautifully. For a stronger flavor, I sometimes use half mozzarella and half cheddar. I’ve even tried small cubes of brie (with the rind removed) for a fancier appetizer, and they were incredible!

One fun variation I came up with is to stuff a small piece of pepperoni or sun-dried tomato into the center of each cheese cube before breading. It adds a surprise burst of flavor that my friends always rave about.

Serving Suggestions

These cheesy parmesan mozzarella bites are perfect on their own as an appetizer, but I also love serving them as part of a larger spread. They pair wonderfully with a vegetable platter to balance out the richness, and they’re great alongside other finger foods like chicken wings or potato skins for game day.

For a more substantial meal, I sometimes serve them with a big green salad dressed with a tangy vinaigrette. The acidity of the dressing cuts through the richness of the cheese beautifully.

Besides marinara, try dipping them in ranch dressing, garlic aioli, or even a spicy sriracha mayo. My family members each have their favorite dipping sauce!

Storage and Reheating

If by some miracle you have leftovers (this rarely happens at my house!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 350°F (175°C) oven for about 5-7 minutes until they’re heated through and crispy again. I never use the microwave – it makes them soggy!

Frequently Asked Questions

Why did my cheese leak out during frying?

I’ve been there! This usually happens when the cheese isn’t cold enough before frying. Make sure you freeze the cheese cubes before breading AND freeze the breaded cubes again before frying. Also check that your oil is at the right temperature – if it’s too low, the bites will sit in the oil too long before the outside gets crispy, giving the cheese time to melt and escape.

Can I use pre-shredded mozzarella cheese instead of a block?

I don’t recommend it. Pre-shredded cheese has anti-caking agents that affect how it melts. In my experience, block mozzarella that you cut yourself results in a much better melt and that perfect cheese pull we all love! Plus, pre-shredded cheese would be hard to form into cubes.

Can I make these in an air fryer?

Yes! I’ve made these in my air fryer with great results. I preheat the air fryer to 390°F (200°C), spray the breaded cheese cubes with a little cooking oil, and air fry them for about 6-8 minutes until golden brown. They come out super crispy! Just be sure to check them halfway through cooking and give them a gentle shake or flip them over for even browning.

I hope you enjoy these cheesy parmesan mozzarella bites as much as my family and I do! They’ve become our favorite snack for movie nights, game days, and whenever we’re craving something cheesy and delicious. Let me know how they turn out for you!

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