Buffalo wings, take note—mozz tots are coming to steal your game day thunder. Breaded and fried ’til crispy and golden, these bite-sized cheesy nuggets are the must-make app your Super Bowl party needs. Spoiler: Mozz tots are essentially mini mozzarella sticks. Like any mozzarella stick, they’re pretty straightforward to make, but if you want them to turn out golden and crisp on the outside and perfectly melty on the inside (without leaking while they’re in the fryer!), there are a few things to keep in mind. Here are my tips for making the best mozz tots (and by extension, the best mozzarella sticks).
Dry the mozzarella:
If the mozzarella sticks are wet on the outside when you bread them, it can prevent the breading from sticking or make it inconsistent. For best results, pat down each individual mozzarella piece with a dry paper towel before throwing it into the flour.
Freeze the tots—but not too long:
To prevent the cheese from leaking into the oil, it’s absolutely necessary to freeze the breaded mozz tots before frying. During testing, I experimented with different freezing times and found that 90 minutes to 2 hours was the perfect length of time. You might be tempted to just leave the mozz tots in the freezer, but longer is not better! If the mozzarella is frozen solid all the way through, you risk it still being hard in the middle, even while the outside layer of cheese is perfectly gooey.
Fry in a deep pot:
If the oil isn’t deep enough (or you’re frying in too shallow a pan), the mozz tots may land on the bottom of the pan and stick. I recommend using a medium-sized, deep pot instead (think sturdy saucepan); this will ensure the mozz tots have plenty of room to bob without hitting the bottom.
Monitor the oil temp:
In testing, I found that 375° was the perfect temp to turn these mozz tots crisp and golden before the cheese started melting out. But oil temperatures can easily fluctuate while frying (especially when you’re dropping freezing-cold mozz tots into a small pot), so for the most consistent results, keep a deep-frying thermometer in the pot so you can adjust the heat as needed.
Don’t salt after frying:
It’s second-nature to throw salt on everything when it comes out of the fryer, but resist the urge here! The Parmesan in the breading is already plenty salty, and in testing, I found that a finishing seasoning took the salt levels too far over the top.
Make ahead & storage:
Like any fried food, these mozz tots are best fresh. However, leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, I recommend broiling on a metal baking sheet, turning occasionally, until they’re warmed through. This will give them their best shot at regaining that former crispness.
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PHOTO: RYAN LIEBE; FOOD STYLING: MAKINZE GORE
Dining and Cooking