1-Mix and Chill the Mixture: First, combine 1 ½ cups shredded low moisture mozzarella cheese, ¾ cup shredded sharp cheddar cheese, and 3 tablespoons cornstarch in a bowl. Add 1 large lightly beaten egg and stir until well mixed. Refrigerate the mixture for at least 30 minutes to help it firm up.

2-Mix and Chill the Mixture: This chilling step is crucial as it prevents the balls from falling apart later. It’s a simple way to lock in flavors and make handling easier.

3-Form and Coat the Balls: Next, use a 1 ½ tablespoon scoop to form the chilled mixture into 1-inch balls, each about 19 grams. Place them on a parchment-lined baking sheet for easy transfer.

4-Form and Coat the Balls: Then, set up a coating station with beaten eggs and a mix of 1 ½ cups Panko breadcrumbs and ¼ cup grated Parmesan cheese. Dip each ball in the eggs, roll in the breadcrumb mixture, and repeat for a double coat. Chill the coated balls for another 30 minutes to set the crust.

5-Fry and Serve: Heat 1 cup peanut oil in a heavy skillet to 350°F. Fry the balls in batches of 5-6 for 2-3 minutes, turning occasionally, until golden brown. Drain on paper towels and garnish with grated Parmesan and minced parsley if desired.

6-Fry and Serve: Serve them hot with sauces like marinara or hot honey. The total time is about 1 hour 25 minutes, including 15 minutes prep and 10 minutes cooking. For variations, baking at 400°F for 15-20 minutes works for a lighter option.