1 8 oz. pkg mini mozzarella cheese balls
1 1/2 C all-purpose flour
1 1/2 C panko (or seasoned) breadcrumbs
2 eggs, lightly beaten
1 Tbsp garlic powder
1 tsp fresh lemon zest, grated
1/2 tsp red pepper flakes
Kosher salt and freshly ground pepper, to taste
Vegetable oil, as needed, for frying (or use a deep fryer)
Drain mozzarella balls and pat dry with paper towels.
In three shallow bowls, place flour in the first bowl, beaten eggs in the second, and
breadcrumbs in the third.
Add garlic powder, lemon zest, red pepper flakes, salt, and pepper, to the panko breadcrumbs. Mix thoroughly.
Heat 3 inches of oil, in a large Dutch, oven to 375º F (make sure there's at least 2-3 inches of space between the top of the oil and the top of the pot), or use a deep fryer.
Dredge each mozzarella ball thoroughly in flour. Shake off excess and submerge in eggs.
Drip off excess egg and roll in seasoned panko mixture, pressing firmly so it adheres.
Transfer balls to a baking sheet. Place in freezer for 10-15 minutes, or until chilled.
Carefully lower cheese balls into oil. Fry for 1-1 1/2 minutes, flipping occasionally, or until golden brown and crispy.
Use a slotted spoon to remove cheese balls. Place on a paper towel-lined plate to drain.
Serve with cheese dip or marinara sauce.