Spicy Cheese Bombs with Chili Mayo

• servings: 4 servings
• total time: 50 minutes

Ingredients

8 ounce Fresh Mozzarella Pearls

1/2 cup All-Purpose Flour

2 Egg

1 1/2 cup Panko Breadcrumbs

1 teaspoon Salt

1 tablespoon Fresh Thyme Leaves

1/2 teaspoon Cayenne Pepper

1 teaspoon Smoked Paprika

1 cup Mayonnaise

2 teaspoon Sambal

1/4 Lime

as needed Vegetable Oil

Directions

Pat dry the Fresh Mozzarella Pearls (8 oz).

Set up the crumbling station. Place the All-Purpose Flour (1/2 cup) in a shallow bowl, beat the Egg (2) in a separate bowl, and in a third bowl mix together the Panko Breadcrumbs (1 1/2 cups) along with the Salt (1 tsp), Fresh Thyme Leaves (1 Tbsp), Cayenne Pepper (1/2 tsp), and Smoked Paprika (1 tsp).

Roll the balls in the flour, dusting off any excess, then dip in the egg, then finally dredge in the spiced panko crumb mixture. Repeat this process again for a thicker, crunchier coating.

Place balls on a tray and transfer to the fridge for 30-40 minutes to set.

To make the chilli mayo, combine Mayonnaise (1 cup), Sambal (2 tsp) or Sriracha, and Lime (1/4) in a bowl and mix well to combine. Leave aside.

Pour Vegetable Oil (as needed) into a deep fryer or heavy-based saucepan and heat until it reaches 350 degrees F (180 degrees C). In small batches, fry the balls for about 1 to 1 1/2 minutes, or until golden brown.

Remove and drain on paper towels. Season with additional salt while warm. Serve immediately with the chili mayo dipping sauce. Enjoy!

Nutrition

• Calories: 166
• Total Fat: 13.8 g
• Saturated Fat: 3.3 g
• Unsaturated Fat: 9.4 g
• Trans Fat: 0 g
• Cholesterol: 15.5 mg
• Sodium: 283.7 mg
• Total Carbohydrate: 6.1 g
• Dietary Fiber: 0.3 g
• Total Sugars: 0.2 g
• Protein: 3.6 g