Ingredients:

  • 16 oz fresh mozzarella pearls
  • 0.5 tsp garlic powder
  • 0.25 tsp salt
  • 0.5 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 0.5 cup grated parmesan cheese
  • 0.5 tsp dried oregano
  • 0.25 tsp black pepper
  • 2 cups neutral oil

Instructions:

  1. Pat the mozzarella pearls completely dry with paper towels to prevent steam pockets.
  2. Toss the mozzarella pearls in a bowl with garlic powder and salt.
  3. Place the seasoned balls on a tray and freeze for 60 minutes to ensure structural integrity during frying.
  4. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, parmesan, oregano, and black pepper.
  5. Roll a frozen ball in flour, shake off excess, dip in egg, and roll in the panko-parmesan mixture.
  6. Perform a second coating by dipping the ball back into the egg and once more into the panko mixture, pressing firmly.
  7. Heat neutral oil in a heavy-bottomed skillet to 350°F (175°C).
  8. Fry in batches of 5-6 balls for 2-3 minutes, turning occasionally, until deep mahogany-gold.
  9. Remove with a slotted spoon and drain on a wire cooling rack.