Triple-Coated Air Fryer Mozzarella Balls
These triple-coated air fryer mozzarella balls are the ultimate glow up for mozzarella sticks. The child in you can thank me later! You roll each cherry-sized fresh mozzarella ball through flour, egg, and seasoned panko three times, freeze them for 30 minutes, and air fry them at 350°F for 4 to 5 minutes.
They come out crispy, golden, a little garlicky, and gooey in the middle. It’s everything you love about fried mozzarella balls with WAY less mess than a pot of oil!
Why These Fried Mozzarella Balls Work!
There’s nothing I love more than adultifying (is that a word? idk) my favorite childhood treats. And these air-fried mozzarella balls are such a treat!
I learned (the hard way) while testing these that melted mozzarella leaks out through any thin spot in the breading. So, I coat them three full times to build a shell thick enough to hold it in. The extra coats add a few minutes of dredging and breading, but they’re what keep the cheese inside!
The 30 minutes in the freezer matters just as much. It helps set the breading and keeps the cheese from melting too fast, which results in the crust turning golden before the cheese melts through. Yay! And, YUM!
A Few Ingredient Notes…
- Mozzarella balls: I use ciliegine, the cherry-sized fresh mozzarella balls (about 24 in a package). Any brand works. Just make sure they’re packed in water, not oil and seasonings. Mozzarella sticks cut into bite-size pieces work too, but I prefer fresh mozzarella. I find it melts much nicer and has a better flavor! If you buy mozzarella pearls instead, they’re much smaller and cook faster, so this timing won’t work for them.
- Flour: Helps the breading stick to the cheese. Bob’s Red Mill is my go-to flour, but use your favorite all-purpose flour.
- Panko: It’s what makes the crust super crispy and light. Stir the seasonings into the panko so every coat is seasoned.
How to Make Air Fryer Mozzarella Balls
- Step 1: Pat them dry. Drain the mozzarella balls and pat them dry with paper towels. If you leave them wet, the breading won’t stick, and you’ll end up with a soggy coating.
- Step 2: Coat them three times. Roll about 6 at a time through the flour, the egg, and the panko, then do it twice more. Small batches keep them from clumping together in the bowls.
- Step 3: Freeze for 30 minutes. Spread them out on a parchment-lined baking sheet and place in the freezer.
- Step 4: Air fry at 350°F. Spray the basket, add the mozzarella balls in a single layer with space around each one, and spray them generously with olive oil. If you let them touch, you’ll have soft spots where they meet. Take them out at 4 to 5 minutes, once they’re golden all over and before any cheese leaks out. No need to flip them, since the air fryer cooks them on all sides.
Tip! These are easy to keep in your freezer stash. Bread a batch, freeze it, and air fry straight from the freezer whenever company shows up (see the card notes for details). No time for breading at all? Here’s my method for store-bought frozen mozzarella sticks in the air fryer.
What to Serve With Them
- Marinara and fresh basil are the classic, and I splurge on Carbone (it’s SO good!). If you want a second sauce on the table, you can whisk together my no-mayo Chick-fil-A sauce in 5 minutes.
- For a bigger game day spread, make a batch of handheld Doritos walking tacos and browse my Super Bowl appetizers for more fun game day snacks.
- Not a mozzarella fan? My make-ahead goat cheese balls with honey use a similar egg, flour, and panko setup.
More Game Day Recipes
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Triple-Coated Air Fryer Mozzarella Balls
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Equipment
Ingredients
- 8 oz mozzarella balls (ciliegine) (cherry-size fresh mozzarella balls) packed in water, drained (about 22 to 24 balls)
- 3/4 cup all purpose flour
- 1 egg whisked
- 2 cups panko
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoons kosher salt
- 1 1/4 teaspoons paprika
- olive oil spray
To Serve
- marinara
- fresh basil
Instructions
- Drain the mozzarella balls and pat them dry with paper towels.8 oz mozzarella balls (ciliegine)
- Set up 3 bowls: the flour in the first, the whisked egg in the second, and the panko mixed with the Italian seasoning, garlic powder, salt, and paprika in the third.3/4 cup all purpose flour, 1 egg, 2 cups panko, 1 1/2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 3/4 teaspoons kosher salt, 1 1/4 teaspoons paprika
- Roll the mozzarella balls in the flour, then the egg, then the panko, working in batches of about 6 to avoid clumping. Repeat the flour, egg, and panko twice more, for 3 coats in all.
- Place the breaded mozzarella balls on a parchment-lined baking sheet and freeze for 30 minutes.
- Preheat the air fryer to 350°F and spray the basket with olive oil. Add the mozzarella balls in a single layer without them touching, and spray them generously with olive oil all over.olive oil spray, marinara, fresh basil
- Air fry for 4 to 5 minutes, until golden. Serve with marinara and fresh basil.
Notes
- Make ahead: After the 30-minute freeze, move the breaded balls to a zip-top bag or airtight container and keep them frozen. Air fry from frozen without thawing, adding 1 to 2 minutes.
- Mozzarella sticks: Cut them into bite-size pieces and bread and air fry them the same way. The size will vary a bit depending on how big you cut them.
- Bread crumbs: You can use traditional or Italian bread crumbs instead of panko if you prefer.
- Smaller air fryer: Work in batches so the mozzarella balls stay in a single layer without touching.
Nutrition
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