Stuffed Mozzarella Bacon Bombs

Cut mozzarella sticks into thirds to create bite-sized cheese pieces. Wrap each piece of cheese tightly with a slice of bacon, ensuring the ends overlap. Secure with a toothpick if needed.
Set Up the Coating Stations:
Place the flour in one shallow bowl.
In a second bowl, beat the eggs until smooth.
Combine panko breadcrumbs, garlic powder, smoked paprika, and black pepper in a third bowl.
Coat the Bacon Bombs:
Roll each bacon-wrapped cheese piece in the flour, ensuring it’s fully coated.
Dip it into the beaten eggs.
Roll in the breadcrumb mixture, pressing gently to adhere the coating.
Fry the Bombs:
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the bacon bombs in small batches until golden brown and crispy, about 2–3 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve and Enjoy:
Remove toothpicks (if used) and serve hot. Pair with marinara sauce or ranch dressing for dipping.
Serving and Storage Tips: