Irresistible Crispy Mozzarella Poppers (Printable)
Golden, crunchy mozzarella bites with a gooey center and a sweet-smoky maple glaze—ideal for parties and snacks.
# What You'll Need:
→ Cheese
01 - 10.5 oz mozzarella cheese (block form, not pre-shredded)
→ Breading Station
02 - 2.8 oz all-purpose flour
03 - 2 large eggs
04 - 4.2 oz panko breadcrumbs
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper
→ Frying
09 - Vegetable oil, for frying
→ Maple Glaze
10 - 1/4 cup pure maple syrup
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon unsalted butter
13 - 1/4 teaspoon smoked paprika
14 - Pinch of salt
# Steps:
01 - Cut the mozzarella block into 18 uniform cubes or rectangles, approximately 1 inch each.
02 - Arrange three separate bowls: one containing the flour, one with the beaten eggs, and one combining the panko breadcrumbs with garlic powder, smoked paprika, kosher salt, and black pepper.
03 - Dredge each mozzarella piece through the flour, submerge in the beaten egg, then press firmly into the seasoned panko mixture, ensuring full coverage. For an extra-crispy crust, repeat the egg and panko steps a second time.
04 - Arrange the breaded mozzarella pieces on a lined baking sheet and freeze for 20 minutes to firm up the coating and prevent cheese from leaking during frying.
05 - Pour vegetable oil into a deep skillet or heavy-bottomed pan to a depth of about 2 inches and heat to 350°F over medium-high heat.
06 - Working in batches of 5 or 6, fry the mozzarella poppers for 2 to 3 minutes, turning occasionally, until deeply golden and crisp on all sides. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.
07 - In a small saucepan, combine the maple syrup, Dijon mustard, unsalted butter, smoked paprika, and a pinch of salt. Simmer over low heat for 2 to 3 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat and set aside.
08 - Drizzle the warm maple glaze over the hot mozzarella poppers, or serve the glaze alongside as a dipping sauce. Serve immediately while hot and crispy.
# Expert Tips:
01 -
- The contrast of crunchy, gooey, sweet, and smoky in every single bite will ruin ordinary cheese sticks for you forever.
- They come together in about half an hour and disappear in half that time at any gathering.
02 -
- Skip the freezing step and your mozzarella will leak out into the oil before the crust has time to crisp, leaving you with sad hollow shells.
- Double dipping in egg and panko is not optional if you want that restaurant quality crunch that holds up to the glaze.
03 -
- Use block mozzarella and cut it yourself because pre shredded cheese is coated in anti caking powder that prevents it from melting smoothly.
- Keep the glaze warm but not boiling or it will thicken into a sticky caramel that sets too firmly once it hits the cool cheese.