1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
For the Coating:
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (panko works best for extra crunch)
For Frying:
Vegetable oil or sunflower oil, for deep fryingInstructions
To begin, gather all your ingredients and prepare your work area. Make sure the cream cheese is softened at room temperature, as it will blend better with the other ingredients.
In a mixing bowl, combine the softened cream cheese and shredded mozzarella cheese. Stir until the mixture is smooth and well-blended.
If you’re using green onions, garlic powder, paprika, salt, and pepper, add them to the bowl now and mix well.
The filling should be creamy with a slight tang from the cream cheese and a mild spice from the paprika and garlic powder.
Once the filling is ready, take small portions of the mixture and roll them into small balls, about the size of a walnut. Be sure to compact them slightly.
so they hold their shape. Place the formed balls onto a baking sheet or plate as you prepare the next steps.
Set up a dredging station to coat the balls. In one shallow dish, place the all-purpose flour. In a second dish, beat the eggs. In a third dish, pour the breadcrumbs.
Dip each cheese ball into the flour first, ensuring it’s fully coated, then dip it into the beaten eggs, followed by the breadcrumbs, pressing gently to ensure the coating sticks well.
