These Crispy Bacon Mozzarella Poppers are a tasty treat! Each bite has gooey cheese wrapped in crispy bacon. Perfect for munching at parties or movie nights!
Honestly, who can resist that crispy, cheesy goodness? I like to serve them with a little dip for extra fun. Prepare for your friends to ask for seconds! 😄
Key Ingredients & Substitutions
Mozzarella Cheese: I recommend using string cheese for ease, but you can also cut fresh mozzarella into sticks. They should be about 3 inches long for the right bite!
Bacon: Thin slices of bacon work best as they crisp up nicely. If you’re in a pinch, turkey bacon could be a healthier alternative, just keep in mind it may not be as crispy.
Panko Breadcrumbs: These are key for that crunchy texture. Regular breadcrumbs will work too, though they won’t give you that same satisfying crunch.
Eggs: For a vegan option, you could use a flaxseed egg (1 tablespoon ground flax mixed with 3 tablespoons water) as a binder.
Spices: The garlic and onion powders add great flavor. If you want it spicy, feel free to add some cayenne pepper to the breadcrumb mix!
How Do I Get a Perfectly Crispy Coating?
The secret to a crispy coating lies in the breading process! Start by freezing the wrapped cheese sticks, as this helps keep the cheese from oozing out during frying. When you bread, be sure to cover each popper well and consider double coating for maximum crunch.
- Dust in flour first, then dip into the egg wash, allowing excess to drip off.
- Finally, coat thoroughly with the panko mixture. Repeat the egg and breadcrumb steps for an extra crispy layer.
- Freeze the coated poppers again for at least 30 minutes before frying. This helps them hold their shape and prevents overcooking.
- Fry in hot oil (350°F/175°C) to achieve that golden brown exterior.
Let them cool slightly before serving – nobody wants a burnt tongue on the delicious melted cheese!
How to Make Crispy Bacon Mozzarella Poppers
Ingredients You’ll Need:
For the Poppers:
- 12 sticks of mozzarella cheese (string cheese or cut into sticks about 3 inches)
- 12 slices of bacon (thin slices work best)
For the Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
For Cooking and Serving:
- Vegetable oil, for frying
- Chopped fresh parsley, for garnish (optional)
- Ranch or marinara sauce, for dipping
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time, plus 1 hour to freeze the poppers. After breading, you’ll need about 30 minutes for the second freeze, followed by frying. So, you’re looking at around 2 hours total, but most of that is waiting time in the freezer!
Step-by-Step Instructions:
1. Prepare the Cheese Sticks:
If you’re not using pre-cut string cheese, cut the mozzarella cheese into sticks about 3 inches long. Make sure to pat them dry with paper towels to remove moisture—that helps them fry up nicely!
2. Wrap with Bacon:
Take a slice of bacon and wrap it tightly around each mozzarella stick. Slightly overlap the bacon as you wrap to make sure the cheese is fully covered. If the ends of the bacon don’t stay in place, you can secure them with a toothpick.
3. Freeze the Wrapped Sticks:
Place the wrapped mozzarella sticks on a baking sheet and pop them into the freezer for 1 hour. This helps keep the cheese from melting too quickly while frying.
4. Set Up Your Breading Station:
Prepare your breading station by getting three bowls ready. Put flour in one bowl, beat the eggs with 1 tablespoon of water in the second bowl, and mix panko breadcrumbs, garlic powder, onion powder, smoked paprika (if using), salt, and pepper in the third bowl.
5. Bread the Poppers:
Once your bacon-wrapped cheese sticks are nicely frozen, take them out of the freezer. Roll each stick in the flour first, covering it completely. Then dip it in the egg wash, letting any excess egg drip off. Finally, coat it well with the breadcrumb mixture. For extra crunch, feel free to repeat the egg and breadcrumb steps for a double coating!
6. Freeze Again:
After breading, place the poppers back in the freezer for at least 30 minutes. This extra freeze helps the coating to stay intact during frying.
7. Heat the Oil:
In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). You can test if the oil is ready by dropping in a small piece of bread; if it sizzles and starts to brown, you’re good to go!
8. Fry the Poppers:
Fry the poppers in batches to avoid overcrowding. Cook them until they turn golden brown and crispy, about 2 to 3 minutes. Use a slotted spoon to remove them and let them drain on paper towels.
9. Cool Before Serving:
Let the poppers cool for a few minutes before serving. This ensures you won’t burn your mouth on the melted cheese when you bite into them!
10. Garnish and Serve:
If you’d like, sprinkle with some chopped parsley for a lovely touch. Serve them warm with ranch dressing or marinara sauce for dipping. Enjoy these crispy bacon mozzarella poppers as a hearty appetizer or a fun snack!
Can I Use Different Types of Cheese?
Absolutely! While mozzarella is traditional for these poppers, you can experiment with other cheeses like cheddar or pepper jack for different flavors. Just make sure the cheese you choose will melt well!
How Can I Make These Gluten-Free?
You can easily adapt this recipe by using gluten-free breadcrumbs and flour. Just check the packaging to ensure they meet your dietary needs!
Can I Bake These Instead of Frying?
Yes, you can bake them for a healthier alternative! Preheat your oven to 400°F (200°C), place the poppers on a baking sheet, and spray or brush them lightly with oil. Bake for about 15-20 minutes, flipping halfway through, until they’re golden and crispy.
What’s the Best Way to Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through to keep them crispy!
