Cheesy Parmesan Mozzarella Bites are golden, crunchy on the outside, and melty on the inside — the kind of snack I can never have just one of. They’re loaded with rich cheese flavor, perfectly seasoned, and baked or fried to satisfy any cheese lover’s craving. These little bites are great for parties, game nights, or whenever I want something savory and fun.
Why You’ll Love This Recipe
I love making these because they come together quickly and deliver that perfect cheese pull every time. The blend of Parmesan and mozzarella creates a bold and creamy combo, and the crisp outer coating gives a satisfying crunch in every bite. Whether I’m dipping them in marinara, ranch, or just eating them straight, these bites are always a hit.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Mozzarella cheese, cut into cubes
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Grated Parmesan cheese
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All-purpose flour
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Eggs
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Italian-style breadcrumbs or panko
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Garlic powder
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Dried oregano
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Salt and pepper
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Oil for frying or olive oil spray for baking
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Optional: marinara or ranch for dipping
directions
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I start by cutting the mozzarella into small bite-sized cubes and placing them in the freezer for about 20 minutes to firm up — this helps prevent cheese from melting too fast during cooking.
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I set up a dredging station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan, garlic powder, oregano, salt, and pepper in a third.
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I coat each cheese cube first in flour, then egg, then the breadcrumb-Parmesan mix, pressing to coat well.
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For extra crunch, I repeat the egg and breadcrumb step for a double coating.
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If I’m frying, I heat oil in a skillet to 350°F and fry the bites until golden, about 1–2 minutes per side. If I’m baking, I place them on a lined baking sheet, spray with olive oil, and bake at 400°F for 8–10 minutes, flipping halfway.
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I serve them hot with dipping sauce on the side.
Servings and timing
This recipe makes about 20 to 24 bites and takes around 35 minutes total, including 15 minutes for prep, 20 minutes to chill, and 8–10 minutes for cooking.
Variations
Sometimes I mix in shredded cheddar or pepper jack with the mozzarella for a little twist. I’ve also added crushed red pepper flakes to the breadcrumb mix for a touch of heat. For a gluten-free version, I use almond flour and gluten-free breadcrumbs — still crispy and delicious.
storage/reheating
If I have leftovers, I refrigerate them in an airtight container for up to 3 days. To reheat, I bake them at 375°F for about 6–8 minutes or pop them in the air fryer for a few minutes to restore the crispiness. I avoid microwaving because they lose their crunch.
FAQs
Can I make these ahead of time?
Yes, I often bread the cheese cubes and freeze them on a tray. Once frozen, I store them in a bag and cook them straight from the freezer when needed.
What cheese works best?
I stick with low-moisture mozzarella for clean bites with great melt — fresh mozzarella tends to release too much moisture.
Can I air fry these?
Absolutely — I cook them at 375°F for about 6–8 minutes, shaking halfway through. They come out perfectly golden.
What can I dip them in?
I usually serve them with marinara, garlic aioli, ranch, or even spicy sriracha mayo depending on my mood.
Can I bake instead of fry?
Yes — I bake them at 400°F for 8–10 minutes, flipping halfway. Spraying them with olive oil helps them crisp up nicely.
Conclusion
Cheesy Parmesan Mozzarella Bites are the kind of snack I always want on hand — quick to make, insanely cheesy, and crowd-approved every time. Whether I’m whipping up a batch for friends or just treating myself, these bites always hit the spot with their bold flavor and perfect crunch.
Print
Cheesy Parmesan Mozzarella Bites
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 20 to 24 bites
- Category: Appetizer
- Method: Fried or Baked
- Cuisine: American
- Diet: Vegetarian
Description
Cheesy Parmesan Mozzarella Bites are crispy on the outside, gooey on the inside, and packed with bold cheese flavor, making them the ultimate crowd-pleasing snack for any occasion.
Ingredients
- 8 oz low-moisture mozzarella cheese, cut into cubes
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs or panko
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- Oil for frying or olive oil spray for baking
- Optional: marinara or ranch for dipping
Instructions
- Cut mozzarella into bite-sized cubes and freeze for 20 minutes.
- Set up dredging stations with flour, beaten eggs, and a mix of breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
- Dredge each cube in flour, then egg, then breadcrumb-Parmesan mixture. Repeat egg and breadcrumb steps for extra crunch.
- To fry: heat oil to 350°F and fry bites for 1–2 minutes per side until golden. To bake: place bites on a lined baking sheet, spray with olive oil, and bake at 400°F for 8–10 minutes, flipping halfway.
- Serve hot with dipping sauce of choice.
Notes
- Use shredded cheddar or pepper jack for flavor variation.
- Add red pepper flakes to the breadcrumb mix for spice.
- Make gluten-free with almond flour and GF breadcrumbs.
- Reheat in oven or air fryer for crispiness; avoid microwave.
Nutrition
- Serving Size: 4 bites
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg
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