I think it’s safe to say there’s never a shortage of cheese in the How Sweet household.
Because we have so much cheese, I like to get creative and try lighter or different preparations now and then. Since Mr. How Sweet often requests “healthy” versions of everything — cookies, cheesecake, butter chicken and Oreos included — I set out to make a crisp, lighter ball of melted mozzarella. He clearly needs something a bit healthier, especially after demolishing an entire pizza, a Primanti’s sandwich and a pile of cookies, then losing a few pounds and insisting he needs a diet. Sometimes I sort of hate him.
The good news? The experiment worked. These turned out extra crunchy, which is important if you, like me, enjoy a little texture with your cheese.
They’re fantastic, but I wouldn’t recommend making these for a large party. A small gathering or a dinner for two is ideal; preparing them for a crowd will keep you in the kitchen and away from the wine, and who wants that?
The takeaway: make these for dinner, make them for yourself, and pair them with a glass of pinot.
One important tip: spray your wire rack or baking sheet with non-stick spray and make sure to freeze the cheese for a while before breading. If you skip this, the cheese can melt too quickly and make a mess. Even with those precautions, one or two balls might burst — it happens. It’s not a problem unless you have a problem with bubbly, golden cheese. If so, I’m sorry you’re missing out; I’ll happily take yours.
Baked Mozzarella Balls
Serves 2–4
8 ounces mozzarella cheese, cubed
1/2 cup flour
2 egg whites
1 1/2 cups panko breadcrumbs
1 teaspoon dried parsley
Cube the mozzarella and place the pieces in the freezer for 12–24 hours — doing this the night before is ideal.
When you’re ready to cook, preheat the oven to 475°F (245°C).
Set up three shallow bowls: one with flour, one with lightly beaten egg whites, and one with the panko mixed with dried parsley. Line a baking sheet with a wire rack and spray it with non-stick spray. If you don’t have a wire rack, you can use a parchment-lined baking sheet lightly sprayed with non-stick spray.
Work quickly once the oven is up to temperature. Remove the cheese from the freezer and dredge each cube in flour, dip it in egg white, then coat thoroughly with the panko-parsley mixture. Arrange the coated cubes on the prepared rack or sheet, spray each cube lightly with cooking spray, and bake for 10–12 minutes until golden brown and crispy. If you move briskly, the cheese won’t have time to melt out before the crust sets. Serve immediately.
I wish I’d had more time to enjoy these — I turned away for 30 seconds and they were gone. Apparently it’s cheese-diet week for Mr. How Sweet.