Ingredients:

  • 12 oz sharp cheddar or low-moisture mozzarella, cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 1.5 cups Panko breadcrumbs
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp sea salt
  • 2 large eggs
  • 2 tbsp whole milk
  • 2 cups neutral oil for frying (vegetable or canola)

Instructions:

  1. Set up a dredging station with three bowls: the first with all-purpose flour, the second with whisked eggs and milk, and the third with Panko breadcrumbs mixed with smoked paprika, garlic powder, onion powder, and sea salt.
  2. Coat each cheese cube in flour, shaking off excess. Dip into the egg mixture, then roll in the seasoned Panko. Repeat the egg and Panko dip a second time for each cube to create a reinforced structural wall.
  3. Arrange the breaded bites on a parchment-lined tray and freeze for 30 minutes. This thermal shock stage ensures the crust sets before the cheese core liquefies.
  4. Heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). Fry the frozen bites in small batches for 1 to 2 minutes until a deep golden mahogany.
  5. Use a slotted spoon to transfer the bites to a wire cooling rack set over a baking sheet to maintain crispness.