crispy fried cheese balls (Print Version)

# Ingredients:

→ Cheese Mixture

01 - 240 g shredded mozzarella cheese or a blend of mozzarella and cheddar
02 - 120 g cream cheese, softened
03 - 0.25 teaspoon garlic powder
04 - 0.25 teaspoon onion powder
05 - Salt, to taste
06 - Black pepper, to taste

→ Breading and Frying

07 - 125 g all-purpose flour
08 - 2 large eggs, beaten
09 - 150 g breadcrumbs (preferably panko for extra crunch)
10 - Vegetable oil, for deep frying

→ Optional Add-ins

11 - Chopped jalapeños
12 - Cooked crumbled bacon
13 - Finely chopped fresh herbs such as parsley or chives

# Instructions:

01 - In a large bowl, combine the shredded cheese, softened cream cheese, garlic powder, onion powder, and a pinch of salt and black pepper. If desired, fold in any optional add-ins. Mix thoroughly until a uniform consistency is achieved.
02 - Portion and roll the mixture into balls approximately 2.5 cm in diameter. Arrange on a tray lined with parchment paper and freeze for 30 minutes to set.
03 - Set up three separate shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chilled cheese ball in flour, coat with egg, and then roll in breadcrumbs. For an extra-crispy shell, repeat the egg and breadcrumb steps for a double coating.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 175°C. Fry the cheese balls in small batches for 2–3 minutes, or until evenly golden and crisp. Remove promptly with a slotted spoon and transfer to paper towels to drain excess oil.
05 - Present the cheese balls hot, accompanied by dipping sauces such as marinara, ranch, spicy mayo, or garlic aioli.

# Notes:

01 - Avoid overcrowding during frying to maintain optimal oil temperature and achieve a crisp texture.
02 - For a gooier center, insert a small cube of mozzarella into the center of each ball before breading.