Ingredients
• 8 oz low-moisture mozzarella cheese, cut into 1″ cubes (freeze 30 mins first for easy handling)
• ½ cup all-purpose flour (or almond flour for keto)
• 2 large eggs, beaten
• 1 cup panko breadcrumbs (or keto: ¾ cup crushed pork rinds + ¼ cup grated Parmesan)
• ½ tsp garlic powder
• ½ tsp dried oregano
• Salt to taste
• Oil for frying (vegetable, canola, or avocado — ~2 cups)
For serving:
• ½ cup warm marinara sauce
• Optional: grated Parmesan, red pepper flakes, fresh basil
Instructions
- Prep cheese: Pat frozen cubes dry with paper towels (prevents oil splatter).
- Set up breading station:
→ Bowl 1: flour + pinch of salt
→ Bowl 2: beaten eggs
→ Bowl 3: panko (or keto mix) + garlic powder, oregano, salt - Dredge each cube: flour → egg → breadcrumbs, pressing firmly to coat. Double-bread for extra crunch (egg → crumbs again). Freeze 10 mins to set coating.
- Heat 2–3″ oil in a deep pot to 365–375°F (use a thermometer!).
- Fry 4–5 cubes at a time 1–2 mins per side—until deep golden. Don’t overcrowd!
- Drain on a wire rack over paper towels.
- Serve immediately with warm marinara for dipping.
PREP TIME & NUTRITION :
Prep Time: 15 mins (+40 mins freeze/chill), Cook Time: 5 mins, Total Time: 20 mins, Servings: 4 (5 bites each)
Calories: 260, Net Carbs: 14g, Fats: 18g, Protein: 12g
✅ Keto version: ~3g net carbs/serving — crispy, cheesy, and guilt-free!