crispy fried cheese balls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 large egg whites, at room temperature
02 -
225 grams grated medium cheddar cheese
→ For Frying
03 -
Vegetable oil, sufficient for deep-frying
# Instructions:
01 -
In a large mixing bowl or stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form. The egg whites should appear glossy and retain their shape.
02 -
Carefully fold the grated cheddar cheese into the whipped egg whites with a spatula. Mix gently to maintain the airy texture, ensuring the cheese is evenly distributed.
03 -
Using a cookie scoop or two spoons, portion the mixture into mounds on a parchment-lined baking sheet. Transfer to the refrigerator to chill for a minimum of 30 minutes, allowing the mixture to firm up.
04 -
Pour at least 10 cm of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat over medium heat to 175°C, monitoring with a kitchen thermometer.
05 -
Remove chilled mounds from the refrigerator and gently roll each between your palms to form round balls, taking care not to compress and deflate the airy structure.
06 -
In batches, carefully lower the cheese balls into the hot oil, avoiding overcrowding. Fry for 1–1.5 minutes, turning for even browning, until golden and crisp.
07 -
Using a slotted spoon, transfer the fried cheese balls to a plate lined with paper towels to drain excess oil. Serve immediately while still hot and melted inside.
# Notes:
01 -
For best melting, grate cheese from a block rather than using pre-shredded varieties.
02 -
Experiment with semi-firm cheeses like Monterey Jack, pepper jack, or Gouda for alternative flavors.
03 -
Maintain oil temperature between 175-190°C for optimal frying; incorrect temperature may cause greasiness or burning.
04 -
Serve with warm marinara, ranch, or aioli dipping sauces, or enjoy as a topping for soups.
05 -
Store leftovers in an airtight container and refrigerate for up to three days; reheat in an air fryer or oven for crisp texture.