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Fried Mozzarella Balls

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These crispy fried mozzarella balls are the ultimate vegetarian indulgence, offering a delightful contrast between the golden, crunchy exterior and the molten, creamy centre. By using marinated bocconcini, you infuse the cheese with an extra layer of savoury flavour that elevates this simple snack into something truly special. The double-coating technique is essential here, providing a sturdy crust that prevents the cheese from leaking during the quick frying process.

Perfect as a festive party nibble or an easy starter for a weekend dinner, these morsels are best served piping hot. Pair them with a homemade or shop-bought spicy tomato sauce to cut through the richness of the cheese. These homemade treats are far superior to frozen alternatives and are sure to be a favourite with guests of all ages.

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Ingredients for Fried Mozzarella Balls

  • About 1200ml vegetable oil

  • 450g drained marinated bocconcini (small mozzarella balls), patted dry

  • 3 large eggs, beaten

  • 240ml plain fine dry bread crumbs

  • Equipment: a deep-fat thermometer

  • Accompaniment: warm homemade or bottled spicy tomato sauce

How to make Fried Mozzarella Balls

Heat about 11/2 inches oil to 182°C in a 3 1/2-to 4-quart heavy saucepan.

Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.

Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 182°C between batches.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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