Stuffed Mozzarella Bacon Bombs (Print Version)
Crispy bacon-wrapped mozzarella with crunchy coating and melty center, ideal for dipping or appetizers.
# Ingredients:
→ Dairy
01 -
8 mozzarella cheese sticks, each cut into 3 equal pieces
→ Meat
02 -
24 slices bacon
→ Dry Coating
03 -
1/2 cup all-purpose flour
04 -
1 cup panko breadcrumbs
05 -
1 teaspoon garlic powder
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon freshly ground black pepper
→ Wet Coating
08 -
2 large eggs, beaten
→ For Cooking and Serving
09 -
Vegetable oil, for deep frying
10 -
Marinara sauce or ranch dressing, for dipping
# Steps:
01 -
Slice each mozzarella stick into three uniform pieces. Wrap each cheese portion tightly with one slice of bacon, overlapping the ends and securing with a toothpick if necessary.
02 -
Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, smoked paprika, and black pepper.
03 -
Roll each bacon-wrapped cheese piece in the flour until fully coated. Dip into the beaten eggs, then dredge in the seasoned panko mixture, pressing gently to ensure the coating adheres evenly.
04 -
Heat 2 inches of vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Fry the coated bacon bombs in batches for 2 to 3 minutes until golden and crisp. Transfer to a paper towel-lined plate to drain excess oil.
05 -
Remove any toothpicks and serve immediately while hot. Present with marinara sauce or ranch dressing for dipping.
# Notes:
01 -
Maintain oil temperature at 350°F to prevent the cheese from melting out before the coating crisps. Use a slotted spoon to remove the fried bombs to avoid excess oil.