Garlic Parm Mozzarella Coins
Garlicky, buttery, cheesy and SO crispy: these garlic parmesan mozzarella coins with homemade roasted pepper sauce are pure indulgence. The golden crust is super crunchy, the garlic butter adds all the flavour and that parmesan topping? Just so, so good ♡
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These garlic parmesan mozzarella coins are the ultimate monsoon snack. Mozzarella rounds are double coated in a seasoned breadcrumb crust for that perfect crunch and then fried to golden, gooey perfection. What takes them completely over the top is a warm drizzle of garlic confit butter which gets finished with lots and lots of parmesan.
Every bite is crispy, cheesy, buttery and packed with so much flavour and if you’re craving something bold to cut through all that richness, they pair beautifully with a spicy roasted red pepper dip. This is the kind of snack you want when it’s pouring outside: crunchy, comforting and impossible to stop eating. If there’s one thing that’ll hit all your monsoon cravings at once, it’s this!
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Things to keep in mind when you make these cheese sticks
- Freezing the cheese coins before frying: The coated mozzarella coins should be frozen for atleast 1 hour before frying. If they aren’t frozen, the cheese can melt too fast and break through the coating (trust me, it'll be a mess you do not want).
- Fry on medium hot heat: If the oil is too hot, the coating will brown too quickly while the cheese inside remains firm. If it’s too cold, the coins will absorb too much oil and turn greasy instead of crispy.
- Cut the cheese coins to the right thickness: If they’re too thin, the crispy coating will overpower the cheese and there’s a chance the cheese might just melt into the coating instead of giving you that perfect pull. If they’re too thick, the cheese won’t melt properly. Try to go for a balanced thickness to get the best texture.
- Serve them immediately: Mozzarella is best while the cheese is still hot and stretchy. Serve hot with a spicy roasted red pepper sauce!
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Garlic Parm Mozzarella Coins
servings
8 coins
prep time
10 min
freeze time
1 hr
cook time
10 min
Ingredients
Cheese
- 200g mozzarella cheese log, sliced into 8 round coins
Dry Coating
- 1/4 cup cornstarch
Wet Flour Coating
- 1/4 cup cornstarch
- 1/4 cup all purpose flour
- salt, to taste
- 1/3 cup water, adjust
Seasoned Breadcrumb Coating
- 1/2 cup fine breadcrumbs, I like to blend panko
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp chilli powder
- salt, to taste
- 1/2 tsp black pepper
Oil
- oil, for frying
Garlic Butter + Parmesan
- 2 tbsp garlic confit (or 2 tbsp minced garlic + 1 tbsp olive oil)
- 2 tbsp salted butter, melted
- 1/2 tsp dried (or fresh) parsley
- as much as you want parmesan cheese, grated
Dip
Instructions:
- Prepare the cheese coins: Take a 200g mozzarella log and cut it into 8 equal circular pieces. Each piece should be thick enough to give a good cheese pull but not so thick that the cheese doesn’t melt properly. If the slices are too thin, the breading might even overpower the cheese and the cheese could into the coating instead of staying gooey inside, which is something you do not want!
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Prepare the dry and wet coatings: You’ll need three bowls-
• Bowl 1 : Cornstarch (to lightly coat the cheese and dry it out).
• Bowl 2 : A wet slurry made with cornstarch, all purpose flour, salt and water. This helps the breadcrumbs stick to the cheese.
• Bowl 3 : Breadcrumbs mixed with seasonings- salt, pepper, garlic powder, onion powder, oregano and chilli powder. -
Coat the cheese (Double Coating for Extra Crispiness):
• Dip each cheese coin into cornstarch, coating it well and dusting off the excess.
• Dip it into the cornstarch slurry.
• Coat it with the breadcrumb mixture, pressing gently so the crumbs stick properly.
• Repeat the process: Dip it back into the cornstarch slurry and then coat with breadcrumbs again. This double coating prevents the cheese from oozing out while frying and gives the crispiest crunchy crust. - Freeze the coated cheese coins: Place them on a parchment lined tray and freeze for atleast an hour. Skipping this step can cause the cheese to burst while frying.
- Fry the mozzarella coins: Heat oil over medium heat. If the oil is too hot, the coating will brown too quickly before the cheese melts and if it’s too cold, the cheese coins will absorb excess oil. I like to fry 2 at a time until golden and crisp and then drain on paper towels.
- Make the garlic butter: Smash garlic confit with a fork and mix with melted butter and dried (or fresh) parsley or coriander. Add this butter on top of the fried mozzarella coins and top with grated parmesan cheese.
- Serve with roasted pepper sauce: I made a roasted red pepper tomato sauce to go with and served immediately while the cheese is hot and stretchy!
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