Double-dipped Fried Cheese Cubes (Print)

Crunchy, melty cheese cubes coated twice and fried to golden perfection, paired with creamy and tangy dipping sauces.

# Ingredients:

→ Mozzarella Cubes

01 - 450 g mozzarella cheese, cut into 2.5 cm cubes
02 - 120 g all-purpose flour
03 - 60 g panko breadcrumbs
04 - 0.25 teaspoon garlic powder
05 - 0.25 teaspoon fine salt
06 - 0.25 teaspoon freshly ground black pepper
07 - 2 large eggs, beaten
08 - 60 ml whole milk
09 - Vegetable or canola oil, for deep frying, about 480–720 ml

→ Creamy Dip

10 - 120 g mayonnaise
11 - 60 g sour cream
12 - 1 tablespoon fresh parsley, finely chopped
13 - 1 tablespoon fresh lemon juice
14 - 1 garlic clove, minced
15 - Fine salt, to taste
16 - Freshly ground black pepper, to taste

→ Serving Accompaniments

17 - 425 g jar marinara sauce, warmed
18 - Fresh parsley, chopped, for garnish (optional)
19 - Grated Parmesan cheese, for garnish (optional)

# Steps:

01 - In a shallow bowl, mix together the flour, panko breadcrumbs, garlic powder, salt, and black pepper until well combined. In a separate bowl, whisk the eggs with the milk until uniform. Set up your breading station with the flour mixture and the egg wash side by side.
02 - Dip each mozzarella cube first into the egg wash, ensuring full coverage, then roll in the flour-panko mixture, pressing gently to adhere. For a crispier coating, repeat by dipping again in the egg and again in the flour-panko mixture for a double coating. Arrange the breaded cubes on a parchment-lined baking sheet.
03 - Transfer the baking sheet with breaded cheese cubes to the freezer and chill for 15–20 minutes. This helps prevent the cheese from melting too rapidly during frying and ensures a crisp shell.
04 - While the cheese freezes, combine the mayonnaise, sour cream, chopped parsley, lemon juice, and minced garlic in a small bowl. Season with salt and pepper to taste, mix well, cover, and refrigerate until serving.
05 - Pour oil into a deep, heavy-bottomed pan to a depth of about 5 cm and heat to 177°C. Warm the marinara sauce gently in a saucepan over low heat or in the microwave until hot.
06 - Remove breaded cubes from the freezer and fry in small batches to avoid crowding. Carefully lower them into the hot oil and cook for 2–3 minutes, turning occasionally, until golden brown all over.
07 - Use a slotted spoon to transfer fried cheese cubes to a paper towel-lined plate to drain excess oil. If desired, sprinkle immediately with a little extra salt.
08 - Arrange fried mozzarella cubes on a platter. Serve immediately with the creamy dip and warmed marinara sauce, garnished with chopped parsley and grated Parmesan, if desired.

# Additional Notes:

01 - Chilling the breaded cheese cubes before frying is crucial to maintain their shape and achieve a gooey interior with a crisp exterior.
02 - Serving immediately guarantees the best contrast between the crispy crust and the melty cheese center.
03 - For variation, use string cheese sticks, cut in half, to create the traditional mozzarella stick shape.

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