Creamy Fried Bombs

These creamy fried bombs are golden, crunchy pockets filled with a luscious, cheesy cream center — the kind of snack that disappears faster than you can plate them. They’re great for parties, game day, or a decadent weeknight treat. This recipe makes about 16–20 bombs depending on size.

Ingredients

• 2 cups shredded mozzarella (or a mix of mozzarella + cheddar)

• 8 oz cream cheese, softened

• 1 large egg + 1 egg for coating

• 1 tsp garlic powder

• ½ tsp onion powder

• ¼ tsp smoked paprika (optional)

• 2 tbsp chopped chives or green onions (optional)

• Salt and freshly ground black pepper, to taste

• 1½ cups all-purpose flour

• 1½ cups panko breadcrumbs (or regular breadcrumbs)

• 1 cup fine cornmeal (optional — for extra crunch)

• Vegetable oil, for frying (about 4 cups, depending on pot)

• Marinara, ranch, or your favorite dipping sauce

Equipment

• Deep heavy pot or deep-fryer

• Thermometer (for oil) — aim for 350–365°F (175–185°C)

• Baking sheet lined with parchment

• Slotted spoon or spider

Making the Creamy Filling

1. In a medium bowl, beat the softened cream cheese until smooth. Fold in shredded cheese, garlic powder, onion powder, smoked paprika, chives, and a pinch of salt and pepper. Mix until evenly combined. The mixture should be thick but scoopable.

2. Using a small cookie scoop or teaspoon, form 1–1½ tablespoon portions and roll into tight balls. Place on a parchment-lined baking sheet and freeze for 30–45 minutes (this helps them hold shape when frying).

Breading Station

3. Set up three shallow bowls: one with flour (seasoned lightly with salt and pepper), one with a beaten egg, and one with a mixture of panko + cornmeal (if using). For extra adhesion, you can repeat the egg and crumb step twice for a thicker crust.

Frying

4. Heat oil in a deep pot to 350–365°F (175–185°C). Carefully remove the frozen cheese balls from the freezer. One at a time, roll a ball in flour, shaking off excess; dip in beaten egg; then roll in panko mixture, pressing gently to adhere. For an extra-crispy shell, dip again in egg and crumbs. Place the breaded balls back on the tray while you finish coating the rest.

5. Fry in batches (do not overcrowd) for about 2–3 minutes, turning gently, until golden brown. If your bombs were well frozen, they’ll take the full time to heat through. Use a slotted spoon to transfer to a paper towel-lined rack. Let rest 1–2 minutes — they will be very hot inside!

Serving

Serve immediately with warm marinara, ranch, or spicy aioli for dipping. Sprinkle with chopped parsley or extra grated cheese for presentation.

Tips & Troubleshooting

• Prevent bursting: Freezing the filling balls is key — it gives the center time to heat without melting through the crust. Don’t fry at too high a temperature; 350–365°F is ideal.

• Make-ahead: You can freeze the fully breaded bombs on a sheet tray, then transfer to a zip-top bag. Fry directly from frozen (add 30–60 seconds to cook time).

• Diet swaps: Use gluten-free flour and breadcrumbs to make GF bombs. For vegetarian boost, add finely chopped roasted peppers or sautéed mushrooms into the filling.

• Air-fryer option: Preheat to 375°F (190°C). Spray bombs lightly with oil and cook 8–10 minutes, flipping halfway, until golden. Texture will be slightly different but still delicious.

Variations

• Spicy: Mix in chopped jalapeño or a teaspoon of Sriracha into the cream filling.

• Herby lemon: Add lemon zest and fresh basil for a bright twist.

• Ham & cheese: Fold tiny diced ham into the filling for a hearty bite.

• Buffalo: Mix buffalo sauce into cream cheese and serve with blue cheese dip.

Storage

Leftovers keep in the refrigerator for 2 days but lose crispness. Re-crisp in a 375°F oven for 6–8 minutes or in an air fryer for best results. Frozen, uncooked bombs last up to 2 months.

Enjoy — these creamy fried bombs are dangerously snackable: crisp outside, molten inside, and endlessly adaptable. Serve hot, and hide none (unless you want them all to yourself).