About This Recipe
Creamy Fried Bombs are a savory appetizer consisting of crispy, golden-brown fried dough shells filled with a rich, molten creamy cheese and herb center. This recipe provides a method for creating these indulgent bites, focusing on achieving a crisp exterior that contrasts with a smooth, flowing interior.
Why You’ll Love This Recipe
- Offers a satisfying contrast in textures between the crispy coating and the creamy filling.
- The preparation method is straightforward, using common kitchen ingredients.
- Versatile for serving as a standalone snack or as part of a larger appetizer spread.
- The frying process creates a consistently golden and appealing exterior.
Ingredients
For the Filling:
- 8 ounces (about 225 grams) full-fat cream cheese, softened
- 1/2 cup (about 50 grams) grated Parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Dough & Coating:
- 1 pound (about 450 grams) pizza dough, thawed if frozen
- 1 cup (about 125 grams) all-purpose flour, for dusting
- 2 large eggs
- 2 tablespoons milk
- 2 cups (about 100 grams) plain breadcrumbs
- 1 quart (about 1 liter) neutral oil (such as vegetable or canola), for frying
- Salt, for sprinkling after frying
Step by Step Instructions
- Prepare the Filling: In a medium bowl, combine the softened cream cheese, grated Parmesan, dried parsley, garlic powder, and black pepper. Mix until fully incorporated and smooth. Place the bowl in the freezer for 20-30 minutes to firm up the mixture, making it easier to handle.
- Shape the Bombs: On a lightly floured surface, divide the pizza dough into 16 equal portions. Roll each portion into a ball, then flatten into a 3-inch round disc. Remove the filling from the freezer and scoop about 1 tablespoon of the mixture. Place it in the center of a dough round. Carefully pull the edges of the dough up and over the filling, pinching firmly to seal completely. Roll gently in your hands to form a smooth, sealed ball. Repeat with remaining dough and filling.
- Set Up Coating Station: Place the flour in a shallow bowl. In a second bowl, whisk together the eggs and milk. Place the breadcrumbs in a third shallow bowl.
- Coat the Bombs: Roll each sealed dough ball first in the flour, shaking off excess. Next, dip it into the egg wash, allowing any excess to drip off. Finally, roll it thoroughly in the breadcrumbs until evenly coated. Place the coated bombs on a parchment-lined baking sheet.
- Heat the Oil: In a heavy-bottomed pot or Dutch oven, heat the oil to 350°F (175°C). Use a deep-fry or candy thermometer to monitor the temperature.
- Fry: Working in batches of 3-4 to avoid crowding, carefully lower the coated bombs into the hot oil using a slotted spoon. Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and crisp.
- Drain and Season: Use the slotted spoon to transfer the fried bombs to a plate or baking sheet lined with paper towels. Immediately sprinkle with a small pinch of salt. Allow them to cool for 3-4 minutes before serving, as the filling will be extremely hot.
FAQ
Can I bake these instead of frying?
The signature crisp texture of Creamy Fried Bombs is achieved through deep-frying. Baking will result in a different texture, typically a softer, bread-like exterior.
What can I substitute for cream cheese?
The recipe is formulated for cream cheese. Substituting it with a different soft cheese, such as mascarpone or a ricotta blend, will alter the flavor and melting properties of the filling.
How do I prevent the bombs from bursting during frying?
Ensure the filling is completely sealed inside the dough and that the oil is at the correct temperature. Oil that is too hot can cause rapid expansion and rupture.
You Must Know
The internal temperature of the cheese filling will be very high immediately after frying. Allow the Creamy Fried Bombs to rest for several minutes before consuming to avoid burns. Handle hot oil with extreme caution, keeping a lid and kitchen fire extinguisher nearby. Do not leave the hot oil unattended.
Storage Tips
- Best Served Immediately: Creamy Fried Bombs are at their peak texture and consistency when served fresh and warm.
- Short-Term Storage: Cooled leftovers can be stored in a single layer in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in an oven or toaster oven at 375°F (190°C) for 8-10 minutes to help re-crisp the exterior. Microwave reheating will result in a soft, soggy texture.
- Do Not Freeze: Freezing and thawing is not recommended, as it will severely compromise the texture of both the dough and the creamy filling.
