Ingredients:

  • 1 lb low-moisture mozzarella cheese, cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 2 cups panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 2 cups neutral oil for frying

Instructions:

  1. Cut the cheese into uniform 1-inch cubes. Place on a parchment-lined tray and freeze for 30 minutes to prevent leaking during frying.
  2. Set up a dredging station with three bowls: flour in the first; eggs beaten with 1 tablespoon of water in the second; and panko mixed with garlic powder, oregano, paprika, salt, and pepper in the third.
  3. Toss the chilled cheese cubes in flour, then dip into the egg wash, and finally coat thoroughly in the seasoned panko.
  4. Perform a double-dredge by dipping the panko-coated cubes back into the egg wash and then into the panko a second time for a reinforced crust.
  5. Heat oil in a heavy-bottomed pot to 350°F (190°C). Fry the cheese bites in batches for 45 to 60 seconds until deep golden brown.
  6. Remove with a slotted spoon and drain on a wire cooling rack to maintain crunch.