Ingredients
For the Filling:
1 cup (200g) cream cheese, softened
½ cup (50g) shredded mozzarella cheese
¼ cup (40g) finely chopped green onions (optional)
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
For the Coating:
1 cup (125g) all-purpose flour
2 large eggs, beaten
1 cup (100g) breadcrumbs (panko works best for extra crunch)
For Frying:
Vegetable oil or sunflower oil, for deep frying
Instructions
1. Prepare the Creamy Filling
In a mixing bowl, combine the cream cheese and shredded mozzarella cheese. Mix well until smooth and creamy.
Add the garlic powder, paprika, chopped green onions, salt, and pepper. Stir until all the ingredients are evenly distributed.
Using a spoon, scoop small portions of the mixture and roll them into balls about 1 inch in diameter. Place them on a tray lined with parchment paper.
Freeze the cheese balls for at least 30 minutes. This helps them hold their shape during frying.
2. Set Up the Coating Station
Place the flour in a shallow dish.
Beat the eggs in a separate bowl.
Spread the breadcrumbs on another plate.
3. Coat the Cheese Balls
Remove the frozen cheese balls from the freezer.
Roll each ball in the flour, ensuring it’s completely coated.
Dip it into the beaten egg, letting any excess drip off.
Finally, roll it in the breadcrumbs, pressing gently to ensure the coating sticks well. For extra crispiness, repeat the egg and breadcrumb coating step.
4. Fry to Golden Perfection
Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C). The oil should be hot enough to create a crispy exterior without burning.
Carefully drop a few coated cheese balls into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature.
Fry the balls for 2-3 minutes, or until they turn golden brown and crispy.
Use a slotted spoon to remove the fried bombs and place them on a plate lined with paper towels to drain any excess oil.