Ingredients:

  • 12 oz low-moisture mozzarella cheese, cut into 1-inch cubes
  • 1 tsp garlic powder
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 1/2 cups panko breadcrumbs
  • 1/2 tsp salt

Instructions:

  1. Set up a breading station with three shallow bowls: one with seasoned flour, one with beaten eggs whisked with water, and one with panko breadcrumbs mixed with salt.
  2. Pat the cheese cubes dry with a paper towel to ensure the breading adheres properly.
  3. Toss each cheese cube in flour, shaking off the excess.
  4. Dip the floured cheese into the egg wash, then roll in the panko until fully covered.
  5. Repeat the process by dipping the coated cheese back into the egg wash and rolling in panko a second time, pressing firmly to create a sealed shell.
  6. Place the breaded cheese bites in the refrigerator to chill for 30 minutes.
  7. Heat 2 inches of neutral oil in a deep skillet or fryer to 350°F (175°C).
  8. Fry the bites in small batches for 2-3 minutes, turning occasionally, until they reach a deep mahogany-gold color.
  9. Remove with a slotted spoon and place immediately on a wire cooling rack to maintain crispness.