Homemade Fried Cheese Bites: A Simple, Delicious Snack You’ll Love

Mozzarella cheese: The star of the show! You can use a block of mozzarella or string cheese whichever you prefer. String cheese is super convenient because it’s already in perfect little sticks, but a block will work just as well if you prefer to cut it yourself. I love mozzarella for this recipe because it melts beautifully, but feel free to experiment with other cheeses if you want to get creative.
Flour: A basic all-purpose flour will do the trick. You’ll need this to coat the cheese and help the egg wash stick.
Eggs: Eggs are essential to the breading process. They act as a binding agent holding the breadcrumbs in place while frying. You’ll need a couple of eggs for dipping.
Breadcrumbs: I recommend using panko breadcrumbs for the best texture. Panko is lighter and crispier than traditional breadcrumbs which gives the cheese bites that perfect crunch. However, if you only have regular breadcrumbs, that will work just fine, too.
Seasonings: Salt pepper, garlic powder, and Italian seasoning. These simple seasonings give the breading a little extra flavor without overpowering the cheese. You can add a pinch of cayenne or chili flakes if you like a little kick!
Oil: For frying. I like to use vegetable oil or canola oil because they have high smoke points which is perfect for frying at higher temperatures. You’ll need enough oil to cover the bottom of your pan or skillet.

First things first, you’ll need to cut your mozzarella cheese into bite-sized pieces. If you’re using string cheese, simply cut each stick into halves or thirds. If you’re using a block of mozzarella, cut it into small cubes—about 1-inch pieces should work perfectly. The cheese should be firm enough to hold its shape while frying but soft enough to melt nicely. The smaller you cut the pieces, the quicker they’ll cook, so keep that in mind!

To make the breading process as smooth as possible, you’ll want to set up a breading station with three shallow bowls:
In the first bowl, add your flour. A pinch of salt can be mixed in here to enhance the flavor.
In the second bowl, crack the eggs and whisk them together until fully beaten.
In the third bowl, pour your breadcrumbs. Season the breadcrumbs with salt, pepper, garlic powder, and Italian seasoning. Stir everything together so the seasoning is evenly distributed.
The breading station is where the magic happens, so take your time to coat the cheese pieces well. This step is key to getting that crispy, crunchy exterior!

Take each piece of cheese and dip it into the flour, making sure it’s completely coated. The flour helps the egg wash stick, so don’t skip this step. After the flour, dip the cheese into the beaten eggs, ensuring it’s fully covered. Then, roll the cheese in the breadcrumb mixture, pressing gently to make sure the breadcrumbs stick well.
I highly recommend double coating the cheese with breadcrumbs for an extra crispy, crunchy coating. It’s worth the extra step, trust me!

Now it’s time to heat the oil. You’ll need enough oil to cover the bottom of your pan or skillet. I typically use about 1-2 cups of oil, depending on the size of my pan. Heat the oil over medium-high heat. You want the oil to be hot enough that it sizzles when the cheese hits it, but not so hot that the coating burns before the cheese melts.
Test the oil by dropping a small amount of breadcrumbs into it. If they sizzle right away, the oil is ready. If they sink or don’t make much noise, let the oil heat up a bit more.

Carefully place the breaded cheese pieces into the hot oil. Don’t overcrowd the pan—this will allow the cheese to fry evenly and get nice and crispy. Fry the cheese bites for about 2-3 minutes per side, or until they’re golden brown and crispy. Turn them gently with tongs or a slotted spoon to make sure they cook evenly.
The cheese should be melty on the inside, but the outside should be perfectly crispy and golden. Keep an eye on them, as they can cook quickly.

Once the cheese bites are golden brown and crispy, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. Let them cool for a minute or two before serving, but don’t wait too long—these cheese bites are best enjoyed while they’re still warm and gooey.