Irresistible Crispy Mozzarella Poppers (Printable View)
Golden, crunchy mozzarella bites with gooey centers and a sweet-smoky maple glaze — perfect for sharing.
# Ingredient List:
→ Cheese
01 - 10.5 oz mozzarella cheese (block form, not pre-shredded)
→ Breading
02 - 2.8 oz all-purpose flour
03 - 2 large eggs
04 - 4.2 oz panko breadcrumbs
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Frying
09 - Vegetable oil, for frying
→ Maple Glaze
10 - 1/4 cup pure maple syrup
11 - 1 tbsp Dijon mustard
12 - 1 tbsp unsalted butter
13 - 1/4 tsp smoked paprika
14 - Pinch of salt
# How to Make It:
01 - Cut the mozzarella block into 18 even cubes or rectangles, approximately 1 inch each.
02 - Prepare three separate bowls: one with flour, one with beaten eggs, and one combining panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper.
03 - Coat each mozzarella piece in flour, dip into beaten egg, then press thoroughly into the panko mixture. For extra crunch, repeat the egg and panko steps a second time.
04 - Arrange the breaded mozzarella pieces on a baking tray and freeze for 20 minutes to firm up and prevent cheese from leaking during frying.
05 - Heat vegetable oil in a deep pan or heavy-bottomed pot to 350°F (180°C), ensuring there is enough oil to submerge the poppers.
06 - Fry the mozzarella poppers in batches for 2 to 3 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
07 - Combine maple syrup, Dijon mustard, unsalted butter, smoked paprika, and a pinch of salt in a small saucepan. Simmer over low heat for 2 to 3 minutes until slightly thickened, then set aside.
08 - Drizzle the warm maple glaze over the hot mozzarella poppers or serve alongside as a dipping sauce. Enjoy immediately.
# Expert Suggestions:
01 -
- That impossible contrast of shatteringly crisp outside and molten cheese inside will make you close your eyes at the first bite.
- The maple glaze sounds strange until you taste it, and then you will want to put it on everything.
02 -
- Skip the freezer step and you will watch your cheese bleed out into the oil, so set that timer and be patient.
- The glaze thickens as it sits, so pull it off the heat while it is still a little thinner than you think it should be.
03 -
- Add a quarter teaspoon of cayenne to the panko mix if your crowd likes heat, because the sweet glaze and spicy crunch together are unforgettable.
- Test your oil temperature with a single piece of breaded cheese first, so you can adjust before committing the whole batch.