Cheese Pennies Recipe: Crispy Bites With Melty Cheese Pulls

This cheese pennies recipe delivers the perfect balance of crispy golden bites with gooey, stretchy cheese pulls that disappear in every bite. The secret lies in precise cutting and a light, crispy coating that stays crunchy even when dipped—no soggy edges here.

I developed this version after testing multiple techniques to achieve that ideal texture contrast, and it never fails to impress.

What makes these cheese pennies stand out is the method: uniform cheese cubes cut into perfect penny-sized pieces, coated in a thin batter, and cooked to a crispy golden finish.

The key is maintaining high heat whether frying or baking, ensuring the exterior stays crisp while the interior melts into that signature pull. This recipe serves 4 as an appetizer or 2 as a main course, making it versatile for parties or weeknight dinners.

By the time you're done, you'll have a plate of golden, crispy cheese bites with irresistible cheese pulls that make every bite worth the wait. The perfect texture comes from the combination of proper cheese selection (mozzarella works best) and careful cooking temperature control.

Serve warm with marinara, ranch, or honey mustard for dipping—your guests won't believe they're homemade.

These cheese pennies reheat beautifully too, making them ideal for meal prep or serving at gatherings where food disappears quickly. The recipe scales easily for larger crowds, and the technique translates well to other cheeses like cheddar or gouda for different flavor profiles.

Let's get cooking—your taste buds will thank you for the crispy perfection.

Ingredients for cheese pennies

Mozzarella cubes, crispy coating, and that perfect golden crunch—these 11 ingredients create magic.

The cheese is non-negotiable—low-moisture mozzarella from a block (not pre-shredded) is your golden ticket to that signature pull. Whole Foods or Trader Joe's carry great blocks, but any grocery store should have them. Look for vibrant color and firm texture—it should snap when bent, not squish. I always buy extra because it's so versatile. For the coating, sift your flour (trust me, it makes a difference) and mix the dry ingredients first so you don’t get lumps when adding eggs. The cornstarch is the secret weapon for that extra-crispy texture—don’t skip it!

No mozzarella? Sharp cheddar or gouda work beautifully for different flavor profiles, but the texture won’t be quite the same. Short on baking powder? Skip it—your cheese pennies will still be crispy, just slightly less so. The marinara is totally optional, but Rao’s or Newman’s Own are my go-tos if you want to serve with dipping sauce. For the oil, vegetable or canola work best—avoid olive oil as it has a lower smoke point. And if you’re baking instead of frying, spray your baking sheet with oil for that same crispy finish. Pro tip: Chill your cheese cubes for 15 minutes before coating—they’ll hold their shape better!

These stay crispy for about 20 minutes at room temperature, so serve them fresh if you can. For meal prep, reheat in a 350°F oven for 5-7 minutes to restore that perfect crunch. They freeze beautifully too—just flash-freeze on a tray first so they don’t stick together. I like to portion them into single-serving bags for easy grab-and-go appetizers. And if you’re making a big batch, double the oil—you’ll need it for all those crispy bites!

Step-by-step instructions for cheese pennies recipe

Here's how to make these addictive, crispy cheese bites that melt in your mouth every time!

Cut the 16 oz low-moisture mozzarella cheese into perfectly uniform penny-sized cubes—about ½-inch thick. I use a sharp knife and a ruler to keep them consistent. The cubes should all be the same size so they cook evenly and develop that beautiful crispy exterior.

In a shallow bowl, whisk together the ½ cup all-purpose flour, ½ tsp baking powder, ½ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, ¼ tsp paprika, and 1 tbsp cornstarch. This dry mixture is what creates that ultra-crispy crust. Sift it lightly to avoid lumps—this ensures a smooth, even coating on every cheese cube.

Crack the 2 whole large eggs into a separate shallow bowl and whisk them vigorously until the yolks and whites are fully combined. The eggs should be at room temperature for an even coating—this prevents the cheese from absorbing moisture and becoming soggy. Add a pinch of salt if you like, but the seasoning in the flour mixture should be enough.

I like to use two separate bowls for the flour mixture and egg wash—this keeps the coating process organized and prevents cross-contamination. The egg wash will help the flour adhere perfectly to the cheese cubes, creating that golden, crispy shell.

Fill a deep skillet or Dutch oven with 3 cups vegetable oil and heat it over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature—this is critical for achieving that perfect crispy texture. If the oil isn't hot enough, the cheese will absorb oil instead of getting crispy.

Here's the thing—don't overcrowd the pan. Fry the cheese cubes in batches of about 10-12 at a time so they have room to float and crisp evenly. If you crowd the pan, the temperature will drop, and the cheese will turn greasy instead of crispy.

Working in batches, carefully place the cheese cubes into the hot oil using a slotted spoon. Let them fry undisturbed for 1-2 minutes until they turn a deep golden brown color. You'll see little bubbles form on the surface—this is your signal that they're cooking just right.

Use tongs to gently flip the cheese cubes and fry for another 1-2 minutes on the other side until they're evenly golden and crispy. Remove them from the oil and drain on a wire rack or paper towel-lined plate. The rack allows air to circulate, keeping them crispy longer than a plate would. If you notice any cubes aren't fully cooked, return them to the oil for another 30 seconds until golden.

Serve the crispy cheese pennies immediately while they're still piping hot. They'll lose their crispiness as they cool, so don't wait! Arrange them on a serving platter and drizzle with the ½ cup marinara sauce for dipping. The contrast of the crispy cheese with the warm, tangy sauce is what makes these bites irresistible.

For extra flavor, sprinkle with additional black pepper or a pinch of garlic powder right before serving. These cheese pennies are perfect as an appetizer, snack, or even a fun addition to a charcuterie board. Enjoy them while they're hot and crispy—you'll want to make another batch before they're gone!

Essential equipment for cheese pennies

Deep Fryer Essentials

Your deep skillet or Dutch oven is the star here—I recommend a 12-inch Lodge cast iron for even heat distribution and durability. The key is maintaining 350°F oil temperature, so invest in a ThermoWorks Smoke thermometer (about $25). This ensures perfect crispiness without greasiness. 🔥

Breading Station Setup

Use two shallow ceramic or glass bowls (like Pyrex) for your egg wash and flour mixture. The wider the bowls, the easier it is to coat the cheese cubes evenly.

I keep mine on a wire rack over a sheet pan to catch drips—this keeps your workspace clean. A slotted spoon and tongs are non-negotiable for flipping and draining.

Crispy Texture Tools

A wire cooling rack is your best friend for maintaining crispiness—air circulation prevents sogginess. I use a OXO Good Grips rack (about $15) because it's sturdy and fits in my sink.

For frying, a fine-mesh strainer helps drain excess oil efficiently. If you're baking instead of frying, a half-sheet pan with parchment paper works perfectly.

Cheese Cutting Precision

Uniformity is everything for that "penny" look. A sharp chef's knife (like Wüsthof) and a ruler ensure ½-inch cubes. I chill the cheese for 15 minutes before cutting—it holds its shape better. A mandoline slicer (like Bennett) speeds up the process if you're making a big batch.

Oil Management

Use vegetable or canola oil—never olive oil (low smoke point). A 3-cup capacity is ideal for batches of 10-12 cheese pennies at a time. I keep an extra quart of oil on hand for frying—these disappear fast!

Store unused oil in a sealed glass jar in a cool, dark place for up to 3 months.

Optional: Baking Alternative

For a lighter version, use a baking sheet with a wire rack on top. Brush cheese cubes with olive oil spray and bake at 425°F for 8-10 minutes.

A digital meat thermometer ensures the internal temp reaches 165°F. I prefer frying for that classic crisp, but baking works in a pinch. ✨

Frequently asked questions