Ingredients:
· For the Filling:
· 8 oz (225g) block of cream cheese, softened
· 1 cup shredded mozzarella cheese
· 1/4 cup grated Parmesan cheese
· 2 cloves garlic, minced
· 2 tbsp fresh parsley, finely chopped
· 1 tbsp fresh chives, finely chopped
· Salt and black pepper to taste
· For Breading & Frying:
· 1 cup all-purpose flour
· 2 large eggs, beaten
· 1.5 cups Italian-style breadcrumbs or panko
· Oil for frying (or cooking spray for air frying)
Instructions:
1. Make the Filling: In a medium bowl, combine the softened cream cheese, mozzarella, Parmesan, garlic, herbs, salt, and pepper. Mix until well combined.
2. Freeze: Using a small cookie scoop or a tablespoon, portion the mixture and roll it into small, tight balls (about 1-inch in diameter). Place them on a parchment-lined baking sheet and freeze for at least 1-2 hours, or until solid. This is the most critical step to prevent them from bursting in the fryer.
3. Bread the Bombs: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Take the frozen bombs and roll each one first in flour, then dip in the egg, and finally coat thoroughly in breadcrumbs. For an extra-thick crust, you can do a second dip in egg and breadcrumbs.
4. Fry:
· Deep Frying: Heat oil in a pot to 350°F (175°C). Fry the bombs in batches for 2-3 minutes, until golden brown and crispy. Don’t overcrowd the pot.
· Air Frying: Preheat air fryer to 400°F (200°C). Arrange the bombs in a single layer, spray generously with cooking spray, and air fry for 8-10 minutes, flipping halfway, until golden and crispy.
5. Serve Immediately: These are best served hot and gooey right out of the fryer, perhaps with a marinara sauce for dipping.