Italian Cheese Balls

Italian Cheese Balls

These Italian cheese balls look fabulous! They’d be what I’d order if I saw them on a menu. They’re like mozzarella sticks, but ever better! There’s mozzarella and ricotta in these sweet little balls of heaven.

Deep fried to perfection, you really can’t go wrong with these lovelies! 

I love reading the original posts that go along with recipes. Krysta over at Evil Chef Mom is hysterically funny! She is absolutely ADAMANT about us using whole fat ricotta. Don’t even think about reduced calorie anything for this one. Make sure you listen to that. She might find out if you didn’t do that. EEP! Hahahaha. Enjoy these sweet little apps!

Thanks to Krysta at Evil Chef Mom for this wonderful recipe!


1 1/2 cups fresh whole milk ricotta
1 1/2 cups shredded mozzarella
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups panko (Japanese bread crumbs)
3 large eggs
3/4 cup all-purpose flour
vegetable oil, for frying
a few sprigs of thyme

In a small bowl combine the ricotta, mozzarella, salt, and pepper. Place the panko crumbs into one bowl. In another bowl, lightly beat the eggs. Put the flour in a separate bowl. Line a tray with parchment paper.Scoop a 1 1/2 tablespoon ball (between the size of a ping pong bowl and a golf bowl) of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue doing this until cheese mixture is gone. If it’s hot in your house, you might want to chill the cheese balls for 30 minutes to an hour.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Do a test fritter because the first one always screws up. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. When you are done with the fritters, place the thyme springs in the oil and fry for a few seconds.

Sprinkle fritters with thyme and salt. Squirt some lemon juice on top of the fritters.



Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Evil Chef Mom.

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