🥟 Ingredients (makes about 12 bombs)
For the Filling:
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1 cup cream cheese, softened
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1/2 cup shredded mozzarella or cheddar cheese
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Optional: 2–3 tablespoons cooked bacon bits, chopped herbs, or diced jalapeños
For the Coating:
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1 cup all-purpose flour
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2 large eggs, beaten
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1 1/2 cups breadcrumbs (panko or regular)
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Oil for frying (vegetable or canola)
🍳 Instructions
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Prepare the filling:
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In a bowl, mix cream cheese, shredded cheese, and any optional add-ins until smooth.
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Scoop about 1–2 tablespoons of filling and roll into small balls. Place on a tray and freeze for 15–20 minutes to firm up.
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Bread the bombs:
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Roll each chilled ball in flour, dip into beaten eggs, then coat with breadcrumbs.
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For extra crispiness, double-coat by repeating egg and breadcrumb step.
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Fry:
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Heat about 2 inches of oil in a deep pan to 350°F (175°C).
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Fry bombs in batches for 2–4 minutes, turning occasionally, until golden brown.
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Remove and drain on paper towels.
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Serve:
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Serve warm with marinara sauce, ranch, or garlic aioli for dipping.
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✅ Tips:
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Freezing the balls before frying prevents the filling from leaking.
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You can vary the filling: spinach and artichoke, buffalo chicken, or even chocolate for dessert bombs.
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Make sure the oil is hot enough; too low and the bombs absorb oil, too high and the coating burns before the inside is hot.
I can also give you a baked version for a lighter alternative that’s just as creamy inside and crispy outside. Do you want that version?
