Ingredients:

  • 1 cup (115g) Low-moisture Mozzarella, finely shredded
  • 1 cup (115g) Sharp Aged White Cheddar, shredded
  • 1/2 cup (60g) Cream Cheese, softened
  • 1/4 cup (25g) Gorgonzola cheese crumbles
  • 1/2 tsp Garlic powder
  • 1/4 tsp Smoked paprika
  • 1 cup (100g) Panko breadcrumbs
  • 1/2 cup (50g) Finely grated Parmesan cheese
  • 2 Large eggs, beaten
  • 1/2 cup (65g) All-purpose flour

Instructions:

  1. In a large mixing bowl, combine the shredded mozzarella, aged cheddar, softened cream cheese, gorgonzola crumbles, garlic powder, and smoked paprika. Fold together with a stiff spatula until the mixture forms a uniform, dough-like consistency.
  2. Using a 1-tablespoon cookie scoop, portion the mixture into 24 uniform spheres. Roll them briefly between your palms to smooth. Place the spheres on a parchment-lined baking sheet and freeze for 15 minutes to stabilize the fats.
  3. Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with a mixture of panko breadcrumbs and grated Parmesan cheese.
  4. Dredge each chilled cheese ball in flour, dip thoroughly in the beaten egg, and finally coat in the panko-Parmesan mixture, pressing gently to adhere.
  5. Preheat air fryer or convection oven to 425°F (220°C). Arrange the bites in a single layer and bake for 12 minutes or until the exterior is a deep golden brown and the cheese is molten.