📝 About This Recipe
Transform the childhood favorite snack into a sophisticated, molten masterpiece with this gourmet fried cheese recipe. These bites feature a shattering Panko crust infused with Italian herbs and Parmesan, protecting a gooey, perfectly melted center. It is a playful yet elegant appetizer that elevates the iconic red-waxed cheese into a crave-worthy party staple.
🥗 Ingredients
The Cheese
- 12 pieces Babybel Original Mini Cheese (wax removed and chilled)
The Dredge
- 1/2 cups All-purpose flour
- 1/2 teaspoons Smoked paprika
- 1/2 teaspoons Garlic powder
The Egg Wash
- 2 Large eggs (beaten)
- 1 tablespoons Whole milk
The Breading
- 1 cups Panko breadcrumbs
- 1/4 cups Parmesan cheese (finely grated)
- 1 teaspoons Dried oregano
- 1/2 teaspoons Dried basil
- 1/2 teaspoons Kosher salt
- 1/4 teaspoons Black pepper (freshly cracked)
For Frying & Garnish
- 2 cups Vegetable oil (for shallow frying)
- 1 tablespoons Fresh parsley (finely chopped)
- 1 cups Marinara sauce (warmed for dipping)
👨🍳 Instructions
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1
Unwrap the Babybel cheeses and remove all red wax. Place the cheese rounds on a plate and freeze them for at least 30 minutes. This ensures the cheese doesn't melt and leak before the crust is golden.
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2
Set up a breading station with three shallow bowls. In the first bowl, whisk together the flour, smoked paprika, and garlic powder.
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3
In the second bowl, whisk the eggs and milk together until no streaks of yolk remain.
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4
In the third bowl, combine the Panko breadcrumbs, grated Parmesan, dried oregano, dried basil, salt, and pepper. Mix thoroughly.
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5
Remove the cheese from the freezer. Dredge one cheese round in the flour mixture, shaking off any excess.
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6
Dip the floured cheese into the egg wash, ensuring it is completely submerged and coated.
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7
Press the cheese firmly into the Panko mixture, coating all sides including the edges.
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8
Repeat the egg wash and Panko steps for a second time (double-breading). This is critical to prevent the cheese from bursting through during frying.
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9
Place the breaded cheeses back in the refrigerator for 15 minutes to allow the coating to set and adhere.
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10
In a heavy-bottomed skillet, heat about 1 inch of vegetable oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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11
Carefully lower the cheese rounds into the hot oil in batches. Do not overcrowd the pan.
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12
Fry for 1-2 minutes per side until the exterior is deep mahogany brown and crispy. Watch closely as they can go from golden to burnt quickly.
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13
Use a slotted spoon to transfer the fried cheese to a wire rack set over a paper towel. This prevents the bottom from getting soggy.
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14
Sprinkle immediately with a tiny pinch of extra salt and the fresh chopped parsley while still hot.
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15
Serve immediately while the centers are molten, accompanied by a bowl of warm marinara sauce.
💡 Chef's Tips
Always freeze the cheese before breading; it prevents the center from liquifying too fast. Double breading is your best friend here—it creates a structural shell that keeps the cheese contained. Keep your oil temperature consistent at 350°F; if it drops, the cheese will absorb too much oil and become greasy. Try using 'Italian Style' breadcrumbs if you want an even finer, more uniform crust. If the cheese starts to leak, remove it from the oil immediately; it's done!
🍽️ Serving Suggestions
Serve with a side of warm marinara or a spicy Arrabbiata sauce for a classic pairing. Drizzle with a little bit of hot honey for a trendy sweet-and-spicy flavor profile. Pair with a crisp, cold Italian Pilsner or a light-bodied Pinot Grigio to cut through the richness. Serve on a bed of fresh baby arugula tossed in lemon vinaigrette to add a peppery brightness. For a fun twist, offer a creamy pesto dipping sauce alongside the marinara.