Irresistible Mozzarella Poppers With Glaze (Printable View)
Golden, crunchy mozzarella poppers with gooey centers and a warm maple glaze — perfect party snack.
# What You'll Need:
→ Cheese & Coating
01 - 9 oz block mozzarella cheese, cut into 18 cubes
02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1/2 cup regular breadcrumbs
06 - 1/2 tsp garlic powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ For Frying
10 - Vegetable oil, for deep frying
→ Maple Glaze
11 - 1/3 cup pure maple syrup
12 - 2 tbsp unsalted butter
13 - 1/2 tsp cayenne pepper (optional, for heat)
14 - Pinch of salt
# How-To Steps:
01 - Place flour in one shallow bowl, beaten eggs in a second, and combine panko, regular breadcrumbs, garlic powder, smoked paprika, salt, and black pepper in a third bowl.
02 - Dredge each mozzarella cube first in flour, then in egg, and finally coat thoroughly in the breadcrumb mixture. For extra crispiness, dip in egg and breadcrumbs again for a double coating.
03 - Place coated cubes on a parchment-lined tray and freeze for 15 minutes to help firm them up before frying.
04 - Heat about 2 inches of vegetable oil in a deep pot to 350°F.
05 - Fry mozzarella poppers in batches for 2–3 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
06 - In a small saucepan over medium heat, melt butter. Add maple syrup, cayenne pepper if using, and a pinch of salt. Simmer for 2–3 minutes until slightly thickened.
07 - Arrange poppers on a serving plate and drizzle generously with warm maple glaze just before serving.
# Expert Advice:
01 -
- The double coating trick makes these so crunchy you will hear them across the room.
- That maple glaze with a whisper of cayenne is the kind of sweet heat that makes people close their eyes when they take a bite.
02 -
- Skip the freezer step and your cheese will leak into the oil every single time, which I learned the hard way with a very smoky kitchen.
- The glaze thickens as it cools so if it gets too stiff simply warm it gently for a few seconds and it will return to a pourable consistency.
03 -
- Use one hand for the dry bowl and the other for the wet to avoid breading your own fingers into clubbed claws.
- Taste your maple syrup before making the glaze because the flavor of the syrup is the flavor of the entire dish.