3-4 oz shredded mozzarella cheese
1 oz Asiago cheese, freshly grated
3 Tbsp Parmesan cheese, freshly grated
1 large egg, lightly beaten
1/2 c Italian bread crumbs
1/2 c Panko bread crumbs
1 tsp Italian seasoning
oil, for frying
warm marinara sauce, optional
In a large mixing bowl, combine ricotta, mozzarella, Asiago, and Parmesan cheeses. Add the egg and Italian seasoning. Mix well with clean hands. In a medium-sized skillet, heat oil over medium-high heat. While the oil is heating, take tablespoonfuls of the ricotta mixture and form into a 1 to 2-inch balls. Lightly roll the cheese balls into the Italian bread crumbs and then lightly into the Panko bread crumbs. Carefully place the cheese balls into the oil in small batches. Do not overcrowd the skillet. Let cook for about 1 to 2 minutes, then carefully flip the cheese balls over with a slotted metal spoon.
8. Once the cheese balls have a golden brown color, remove them using the slotted spoon. Place on a paper-towel-lined plate to drain excess grease. Serve warm with warm marinara sauce.