Lemon pepper mozzarella balls

Step 1

In a bowl, stir together the panko, paprika, onion powder, garlic powder, salt, and pepper.

Step 2

Set up a dredging station with 3 bowls: 1 with the flour, 1 with the beaten eggs, and 1 with the seasoned panko.

Step 3

Roll each mozzarella ball in flour, ensuring it's fully coated. Dip into the beaten eggs, letting any excess drip off. Roll in the seasoned panko, pressing gently to adhere. For extra crispiness, repeat the egg and panko coating for a double layer.

Step 4

Place the coated mozzarella balls on a baking sheet. Freeze for 15–30 minutes (this helps prevent cheese from leaking while frying).

Step 5

Make the lemon pepper sauce: In a saucepan, melt the butter over low heat. Stir in the lemon zest, lemon juice, lemon pepper seasoning, and honey. Cook, stirring often, for 1–2 minutes, until well combined. Set aside.

Step 6

Heat the vegetable oil in a deep pan or fryer over medium-high heat to 350°F (175°C).

Step 7

Fry the coated mozzarella balls in batches until golden brown and crispy, 1–2 minutes per batch. Remove the fried balls, and drain on a paper towel.

Step 8

Toss the fried balls in the warm lemon pepper sauce.

Step 9

Garnish with crispy fried basil leaves. Serve immediately with ranch on the side for dipping.

Step 10

Enjoy!