Name: FireWorks Pizza - Leesburgs Fried Mozzarella Bites Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 16 oz low-moisture whole-milk mozzarella; 1 cups all-purpose flour; 3 count large eggs; 3 tbs whole milk; 2 cups fine dry breadcrumbs (or panko for extra crunch); 0.25 cups grated Parmesan cheese; 1 tsp dried Italian seasoning (oregano/basil blend); 0.5 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 2 cups vegetable oil (for frying); 1 tbs olive oil; 0.25 cups yellow onion, finely diced; 2 cloves garlic, minced; 14 oz crushed tomatoes (canned); 1 tbs tomato paste; 0.5 tsp salt; 0.5 tsp granulated sugar; 0.5 tsp dried basil; 0.25 tsp black pepper; 0.25 tsp red pepper flakes (optional); 4 count fresh basil leaves (optional, for finishing); 2 tsp cornstarch; 1 tbs cold water

Method

Bites

Prepare the cheese

Cut the mozzarella block into 1-inch cubes (about 32-36 cubes from 16 oz) and pat dry with paper towels to remove surface moisture. Place the cubes on a baking sheet lined with parchment and freeze for 30 minutes — this helps prevent excessive cheese leakage during frying.

Set up dredging stations

Place the flour in a shallow bowl. In a second bowl, whisk together the eggs and 3 tablespoons milk until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. If using cornstarch slip: whisk cornstarch and cold water together and toss the frozen cubes briefly to give a thin dry layer before dredging; this helps the coating adhere.

Double-coat the mozzarella

Working with a few cubes at a time, coat each cube in flour, shake off excess, dip into the egg mixture, then press into the breadcrumb mixture so they’re well coated. For extra security, repeat the egg and breadcrumb step a second time to create a double coating. Place coated cubes back on a parchment-lined tray and return to the freezer for at least 15 minutes (or up to 1 hour) to set the coating.

Heat oil

Pour vegetable oil into a heavy pot or deep skillet to a depth of about 1 to 1 1/2 inches (about 2 cups). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping one breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds.

Fry the bites

Fry the coated mozzarella in small batches (6–8 pieces depending on pan size) for 45–60 seconds per side, turning once, until golden brown and crisp. Do not overcrowd the pan. Use a slotted spoon or spider to remove the bites and drain on a paper towel–lined tray. If oil temperature drops below 325°F, allow it to come back to 350°F before continuing. Total fry time per batch is about 1.5–2 minutes.

Finish and serve

Sprinkle a light pinch of salt over the hot bites if desired. Let them rest 1–2 minutes (they will be very hot inside) and serve immediately alongside warm marinara for dipping.

Dipping Sauce - Marinara

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the finely diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Stir in the tomato paste and cook 1 minute to remove the raw flavor. Add the crushed tomatoes, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon dried basil, 1/4 teaspoon black pepper, and red pepper flakes if using. Bring the sauce to a gentle simmer.

Reduce heat to low and simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning (salt/sugar) as needed. If using, stir in torn fresh basil leaves just before serving.

Keep warm until serving alongside the fried mozzarella bites.