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.