Lemon Pepper Mozz Balls

• total time: 25 minutes

Ingredients

2 cups panko bread crumbs

1 tablespoon paprika

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon kosher salt

1 teaspoon black pepper

2 cups all-purpose flour

2 large eggs, beaten

2 (7-ounce) containers bocconcini mozzarella balls, drained and patted dry

6 cups (48 ounces) vegetable oil

Fried basil leaves

Ranch dressing (optional)

Lemon Pepper Sauce:

2 sticks (1 cup) unsalted butter

Zest of 1 lemon

½ lemon, juiced

2 tablespoons lemon pepper seasoning

1 tablespoon honey

Directions

In a bowl, stir together the panko, paprika, onion powder, garlic powder, salt, and pepper.

Set up a dredging station with 3 bowls: 1 with the flour, 1 with the beaten eggs, and 1 with the seasoned panko.

Roll each mozzarella ball in flour, ensuring it’s fully coated. Dip into the beaten eggs, letting any excess drip off. Roll in the seasoned panko, pressing gently to adhere. For extra crispiness, repeat the egg and panko coating for a double layer.

Place the coated mozzarella balls on a baking sheet. Freeze for 15–30 minutes (this helps prevent cheese from leaking while frying).

Make the lemon pepper sauce: In a saucepan, melt the butter over low heat. Stir in the lemon zest, lemon juice, lemon pepper seasoning, and honey. Cook, stirring often, for 1–2 minutes, until well combined. Set aside.

Heat the vegetable oil in a deep pan or fryer over medium-high heat to 350°F (175°C).

Fry the coated mozzarella balls in batches until golden brown and crispy, 1–2 minutes per batch. Remove the fried balls, and drain on a paper towel.

Toss the fried balls in the warm lemon pepper sauce.

Garnish with crispy fried basil leaves. Serve immediately with ranch on the side for dipping.

Enjoy!