Irresistible Crispy Mozzarella Poppers (Print)
Golden, crunchy mozzarella poppers with a molten center and a smoky maple glaze — quick, shareable appetizer.
# Ingredient list:
→ Cheese
01 - 10.5 oz mozzarella cheese (block, 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
# Directions:
01 - Cut the mozzarella block into 18 even cubes or rectangles, about 1 inch each.
02 - Prepare three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper.
03 - Coat each mozzarella piece in flour, dip into the beaten eggs, 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 them up and prevent cheese leakage during frying.
05 - Heat vegetable oil in a deep pan or heavy-bottomed pot to 350°F.
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 the 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 it alongside as a dipping sauce. Serve immediately.
# Expert Tips:
01 -
- The double crunch from the panko coating shatters in the best way and gives way to cheese that stretches for days.
- That maple glaze sounds weird until you taste it and realize sweet, smoky, and tangy belongs on everything fried.
02 -
- Skip the freezer step and your poppers will leak cheese into the oil and turn into sad little puddles.
- The oil temperature matters enormously and if it drops below 175 degrees the coating absorbs grease instead of crisping.
03 -
- Pat the mozzarella cubes dry with paper towels before breading and the coating will adhere twice as well.
- Add a pinch of cayenne to the panko mix if you want a subtle heat that plays beautifully against the maple sweetness.