Fried Cheese Balls

These fried cheese balls combine low-moisture mozzarella, cornstarch, egg, and salt. They fry in minutes for a golden exterior and warm, gooey center.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 10

Total Time 20

Ingredients

▢ 300 g pre-shredded low-moisture mozzarella cheese
▢ 3 tablespoons cornstarch
▢ 1 large egg
▢ ¼ teaspoon salt
▢ Sunflower oil as needed for deep-frying

Instructions

Combine 300 g pre-shredded low-moisture mozzarella cheese, 3 tablespoons cornstarch, 1 large egg, and ¼ teaspoon salt in a mixing bowl. Mix with a spoon, then use your hands to bring everything together evenly.
Take small portions of the cheese mixture and roll them firmly between your palms to form compact, bite-size balls.
Pour enough sunflower oil into a deep frying pan to completely cover the cheese balls. Heat the oil until hot but not smoking.
Carefully lower a few cheese balls into the hot oil without overcrowding the pan. Deep-fry for 2–3 minutes, turning when necessary, until evenly golden.
Remove the fried cheese balls with a slotted spoon and transfer them immediately to a paper towel-lined plate to drain.
Serve the fried cheese balls warm, either on their own or with your preferred dipping sauce.

Notes

Use Low-Moisture Mozzarella: I use pre-shredded low-moisture mozzarella because this is the cheese used for this recipe. Fresh mozzarella contains more liquid and may not bind in the same way.
Shape Them Firmly: I press the mixture together well and keep the balls a similar size so they hold their shape and fry evenly.
Fry in Small Batches: The sunflower oil should completely cover the balls. I avoid overcrowding the pan because crowded batches can fry unevenly.
Watch the Color: I remove the cheese balls as soon as they become golden, which keeps the exterior from becoming too dark while the center remains gooey.

Nutrition