Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
- 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.
- I remove them with a slotted spoon and place them on paper towels to drain excess oil.
- 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.
- I serve the cheesy parmesan mozzarella bites immediately while they’re still hot and gooey, alongside the warm marinara dipping sauce.
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!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 190 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 15 mg