To begin, gather all your ingredients and prepare your work area. Make sure the cream cheese is softened at room temperature, as it will blend better with the other ingredients.
In a mixing bowl, combine the softened cream cheese and shredded mozzarella cheese. Stir until the mixture is smooth and well-blended.
If you’re using green onions, garlic powder, paprika, salt, and pepper, add them to the bowl now and mix well.
The filling should be creamy with a slight tang from the cream cheese and a mild spice from the paprika and garlic powder.
Once the filling is ready, take small portions of the mixture and roll them into small balls, about the size of a walnut. Be sure to compact them slightly.
so they hold their shape. Place the formed balls onto a baking sheet or plate as you prepare the next steps.
Set up a dredging station to coat the balls. In one shallow dish, place the all-purpose flour. In a second dish, beat the eggs. In a third dish, pour the breadcrumbs.
Dip each cheese ball into the flour first, ensuring it’s fully coated, then dip it into the beaten eggs, followed by the breadcrumbs, pressing gently to ensure the coating sticks well.
In a deep frying pan or pot, heat the vegetable or sunflower oil to 350°F (175°C). Carefully drop a few of the coated cheese balls into the hot oil at a time, being careful not to overcrowd the pan.
Fry them for 2-3 minutes, or until they are golden brown and crispy on all sides. Use a slotted spoon to remove the fried bombs from the oil and drain them on a paper towel-lined plate.
Once all the cheese balls are fried, allow them to cool for a minute or two. This will make them safe to bite into without burning your mouth.
Serve immediately with your favorite dipping sauce, such as marinara, ranch, or spicy aioli.
Continued on next page 👇(page 3)👇
