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Cooking crispy mini mozzarella cheese balls in a deep fryer. A simple, hearty and tasty appetizer that harmoniously combines the juicy crunch of the crust and the tender, thick filling.
Take one package of mozzarella cheese, drain the whey, and place the balls on a paper towel to remove excess moisture.
Crack an egg into a bowl and beat with a fork until smooth. Take 2 more small bowls: one with flour and the other with breadcrumbs.
Dip each mozzarella ball in the flour, then in the egg, then in the breadcrumbs (use a toothpick or chopsticks for convenience).
Prepare all the balls this way and put them in the refrigerator for 15-20 minutes. This is to prevent the cheese from leaking out of the breading during frying.
While the balls rest in the refrigerator, prepare the sauce.
Pour cold water into a saucepan. Add cornstarch and mix until smooth. Then add brown sugar, ketchup, rice vinegar and soy sauce. Stir well.
Place the sauce pan over medium heat. Add chili flakes. Bring to a boil, stirring constantly. When the sauce thickens, remove from heat and allow to cool. After that, the sauce will be ready.
Our mozzarella balls should have cooled enough in the refrigerator by now.
Pour the oil into a frying pan and heat over medium heat. Remove the mozzarella balls from the refrigerator and fry in the oil until golden (about 30-60 seconds). Transfer to paper towels to remove excess oil.
Serve the cheese balls hot with the sauce (if they get cold, you can microwave them for 5-10 seconds before serving). Enjoy!
Following these tips and our recipe will give you the perfect crispy mozzarella cheese balls!
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