Fried Dough Mozzarella Bites

These weren’t as crazy amazing(cramazing?) as they look and sound, but they were still very good. They definitely need a few tweaks though to become a perfect recipe. The main issue which I knew might be a problem from the start is that the cheese explodes out of the dough well before the dough is finished cooking. Not really a huge issue because the burnt cheese tastes great, but I have a few different ideas to make these a bit more awesome next time I make them. Until then though, these guys weren’t too shabby at all. They got snatched up pretty fast the night I made them!

Little Cubes of mozzarella.

I just used store bought pizza dough to wrap the cheese in.

Right away I dunked them into a bowl of flour so they wouldn’t be sticky.

You can already see the cheese explosions.

Still, really fun and really tasty. Serve them with some sauce and toothpicks.

I’m gonna revisit this idea, it might not be for awhile, but it’s gonna happen.

55 Comments

  1. just to say, I work part time at McDonalds :'( where they do mozzarella sticks, which take two mins to cook in the deep fryer, now these are frozen and they don’t explode, however they tend to do so if they are forgotten about and get an extra minute or so in the fryer, so yeah, I think the freezer idea is the way forward 🙂

  2. Next time coat the cheese in corn starch. This helps with sticking and also creates a binder for the cheese. Finally freeze until solid then Fry.
    -Chef

  3. I saw this and couldn’t resist. However, I used a pepper jack cheese. When I cubed it, I left it in the freezer for two hours. When it came time cook, the balls cooked to a perfect dark golden brown and not a single cheese explosion!
    Loved the post.

  4. love your pics, visual is soooo much better than reading a recipe…..anyway, ran across a similar recipe and string cheese was used instead of moz…..eliminates even more steps of having to freeze first

  5. TIP: instead of dunking them in flour, dunk them in beaten eggs (like you’d do for an omelet) and then in breadcrumbs. they’ll be crunchier!

  6. Cut the cheese into cubes, freeze the cheese and then place the frozen cheese cubes into the dough and fry immediately. The cold/frozen cheese will take longer to reach explosion point, by which time the dough will be cooked

  7. Increase the temp of the oil. That will cook the outside before the inside is affected. Cold oil will make it greasy

  8. These look great. I quite like the idea of them bursting out a bit when they’re cooked. You could just call them “Popcorn Cheese” and I reckon you could get away with it! 🙂

  9. Instead of flour I used some cornmeal and bread crumbs. They had a great flavor and texture; almost crunchy on the outside. I froze the mozzeralla balls first and they turned out fantastic! I though some garlic and onion powder into the breading as well. I want to try this with cheddar cubes, pretzel dough and a bit more salt rubbed on the outside!

  10. First of all, the cold oil method – not good if FRYING something like dough. The oil soaks in before the outside gets crunchy, which then makes it soggy and filled with oil. Believe me, I have done it before.
    Second….I kinda like when my cheese sticks blow out and I get that nice crunchy fried cheese glob at the end/side. But, for those who don’t, in addition to freezing the cheese (IF you have time), make sure that the dough is sealed completely around the cheese. If it isn’t, that makes a weak spot where the cheese is more likely to melt out.

  11. Mmm those look pretty perfect to me, even the slightly exploded ones. I mean crispy cheese? That sounds almost like an improvement over just plain melted cheese. Thanks for the recipe!

  12. Maybe if there was more dough surrounding the cheese, they wouldn’t explode? Either way, these look phenomenal-particularly for a cold movie night in!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.