Mozzarella balls
This recipe uses...
Bake Mode is Off
Directions
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Prepare the Mozzarella:
Cut each mozzarella stick into small rectangles, approximately 1 cm each. Each stick should yield about 7 pieces. Set aside.
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Mix the Egg Wash:
In a bowl, crack the eggs and add the cornstarch. Whisk until smooth and runny. For best results, let the mixture rest for a few minutes to reduce bubbles.
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Prepare the Bread Crumb Mixture:
In a separate bowl, combine the bread crumbs, Carrot Spreggies, sugar, Italian seasoning, onion powder, garlic powder, and salt. Stir until evenly mixed.
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Coat the Mozzarella Balls (First Coating):
Working in small batches, dip the mozzarella pieces into the egg mixture, ensuring they are fully coated. Then roll them in the bread crumb mixture, pressing gently to adhere the coating. Repeat until all the mozzarella pieces are coated.
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Freeze the Balls:
Place the coated mozzarella balls on a tray and freeze them for about 30 minutes. This helps firm them up for the second coating.
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Apply the Second Coating:
After the initial freezing, repeat the coating process by dipping each ball in the egg mixture and bread crumbs again. The double coating prevents the cheese from melting and leaking during baking. Return the balls to the freezer for at least 2 hours or overnight for best results.
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Cook the Mozzarella Balls:
Preheat your air fryer or convection oven to 400°F (200°C). Arrange the mozzarella balls evenly on a baking tray or in the air fryer basket. Bake for about 8 minutes, keeping a close eye to ensure the cheese doesn’t burst through the coating.
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Serve and Enjoy:
Remove the mozzarella balls from the oven or air fryer and serve immediately. Pair them with marinara sauce or your favorite dip for an irresistible snack!
Bake Mode is Off
Directions
-
Prepare the Mozzarella:
Cut each mozzarella stick into small rectangles, approximately 1 cm each. Each stick should yield about 7 pieces. Set aside.
-
Mix the Egg Wash:
In a bowl, crack the eggs and add the cornstarch. Whisk until smooth and runny. For best results, let the mixture rest for a few minutes to reduce bubbles.
-
Prepare the Bread Crumb Mixture:
In a separate bowl, combine the bread crumbs, Carrot Spreggies, sugar, Italian seasoning, onion powder, garlic powder, and salt. Stir until evenly mixed.
-
Coat the Mozzarella Balls (First Coating):
Working in small batches, dip the mozzarella pieces into the egg mixture, ensuring they are fully coated. Then roll them in the bread crumb mixture, pressing gently to adhere the coating. Repeat until all the mozzarella pieces are coated.
-
Freeze the Balls:
Place the coated mozzarella balls on a tray and freeze them for about 30 minutes. This helps firm them up for the second coating.
-
Apply the Second Coating:
After the initial freezing, repeat the coating process by dipping each ball in the egg mixture and bread crumbs again. The double coating prevents the cheese from melting and leaking during baking. Return the balls to the freezer for at least 2 hours or overnight for best results.
-
Cook the Mozzarella Balls:
Preheat your air fryer or convection oven to 400°F (200°C). Arrange the mozzarella balls evenly on a baking tray or in the air fryer basket. Bake for about 8 minutes, keeping a close eye to ensure the cheese doesn’t burst through the coating.
-
Serve and Enjoy:
Remove the mozzarella balls from the oven or air fryer and serve immediately. Pair them with marinara sauce or your favorite dip for an irresistible snack!