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Fried Cheese Balls Appetizer

Category: Food That Makes People Think You've Got Life Figured Out

These fried cheese balls are a quick and indulgent treat, celebrated for their irresistible crispy crust and gooey cheddar center. With only three ingredients—egg whites, cheddar cheese, and oil—the preparation is surprisingly simple. Egg whites are whipped to stiff peaks, combined with grated cheese, then shaped into balls and chilled. Once fried in hot oil, the result is light, airy bites with a golden crunch and melty core. Enjoy them straight from the fryer for best texture, and feel free to try different hard cheeses for unique flavors. Perfect for appetizers, snacks, or party platters!

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Clare Recipes
Created By Lily Chen
Updated on Wed, 04 Jun 2025 10:17:11 GMT
A close up of a fried cheese ball. Save
A close up of a fried cheese ball. | lilicooks.com

Crispy on the outside and gooey inside these fried cheese balls only need three ingredients yet deliver a party snack everyone raves about The fluffy texture from whipped egg whites makes the cheese feel almost like a cloud and they come together quickly with just a bit of chilling and frying I remember first making these for a movie night at home and we polished off the entire batch before the opening credits had even finished

The first time I served these at my daughter’s birthday they vanished so quickly I barely got to taste one It is now a top request when friends come over to watch the game

Ingredients

  • Large egg whites: whipped into stiff peaks give these balls their signature airy bite Look for eggs labeled as fresh for the best structure
  • Grated medium cheddar cheese: brings classic sharp cheesy flavor and the melt factor Go for block cheese and grate yourself to avoid pre shredded cheese coatings that prevent even melting
  • Vegetable oil: is essential for deep frying Choose a neutral oil like canola or sunflower that handles high heat and lets the cheese shine

Step-by-Step Instructions

Beat the Egg Whites
Use a standing or electric mixer to beat the egg whites at room temperature until they are thick white and form stiff peaks This step traps air and forms the foundation for those fluffy cheese balls
Fold in the Cheese
Gently combine the freshly grated cheddar into the stiff egg whites using a soft spatula The goal is an even mix without knocking out the fluffiness
Shape and Chill
Scoop mounds of the cheesy mixture using a tablespoon or small cookie scoop and arrange on a baking sheet Place the tray in the refrigerator for half an hour so the balls firm up and hold their shape
Heat the Oil
Pour oil into a heavy deep pot making sure there are at least four inches of oil to allow the balls to float and fry evenly Heat to three hundred and fifty degrees use a kitchen thermometer to check and try to keep it steady during cooking
Form the Balls
Working quickly roll each chilled mound gently just enough to shape a loose ball Do not squeeze tightly as this will compress and deflate the mixture
Fry the Cheese Balls
Lower a few cheese balls at a time into the hot oil Avoid crowding so they do not stick together Use a slotted spoon to turn them gently as they fry until all sides are golden and crisp This usually takes about one to one and a half minutes
Drain and Serve
Transfer the fried balls onto a plate lined with paper towels to absorb extra oil Serve piping hot for the best gooey experience
Fried cheese balls with melted cheese. Save
Fried cheese balls with melted cheese. | lilicooks.com

Watching the egg whites transform into a pillowy foam always feels a little magical to me The first batch I made with my son he was so excited by the sizzling bubbles that we started making frying cheese balls into our Friday tradition

Storage Tips

Once cooled store any leftover cheese balls in an airtight container in the refrigerator for up to three days They are still delicious when reheated though they lose some crispiness A few minutes in the air fryer brings back a bit of that crunch

Ingredient Substitutions

Feel free to mix up the cheese blend Pepper jack for a kick or gouda for a milder nutty twist both work great Just avoid really soft cheeses that can melt out too quickly in the fryer

Serving Suggestions

Serve cheese balls with spicy marinara ranch or a smoky chipotle dipping sauce They also pair well as a side for soups or salads I love adding them to a party platter with olives and pickles

Fried cheese balls with melted cheese on top. Save
Fried cheese balls with melted cheese on top. | lilicooks.com

Cultural and Historical Context

Crispy fried cheese snacks have their roots in many cultures from Italian mozzarella sticks to Indian paneer pakora This simple American style version highlights fluffy texture and direct cheesy flavor making them perfect for casual gatherings

Recipe FAQs

→ Why whip the egg whites for cheese balls?

Whipping egg whites creates a light, airy texture, giving the cheese balls their fluffy interior and crisp exterior.

→ Can I use other types of cheese?

Yes, you can substitute cheddar with jack, pepper jack, or gouda for varied flavors and textures.

→ How do I prevent cheese balls from deflating?

Ensure thorough chilling before frying and cook until golden to help maintain shape after frying.

→ How should I store leftovers?

Keep fried cheese balls in an airtight container in the fridge for 2-3 days; reheat in the microwave or air fryer.

→ What oil temperature is best for frying?

Maintain the oil between 350°F and 375°F to achieve crisp, evenly fried cheese balls without excess greasiness.

→ Can I prepare them in advance?

Yes, form and chill the cheese balls ahead. Fry just before serving for best texture and taste.

Fried Cheese Balls Appetizer

Crispy, airy cheese balls bursting with cheddar—ideal for snacking or entertaining.

Preparation Time
15 min
Cooking Time
1 min
Overall Time
16 min
Created By: Lily Chen

Category: Party & Snacks

Skill Level: Moderate

Cuisine Type: American

Output: Approximately 15 fried cheese balls

Dietary Options: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 2 large egg whites, room temperature
02 5 ounces grated medium cheddar cheese (about 1.25 cups)
03 Vegetable oil, for frying

Steps

Step 01

With a standing or electric mixer, whisk or beat egg whites until stiff peaks form. Egg whites will be white and form a stiff foam.

Step 02

Fold grated cheese into the stiff egg whites until well mixed.

Step 03

Use a cookie scoop (1 ½ tablespoon size) to scoop the mixture into mounds and place on a cookie sheet. Refrigerate for at least 30 minutes.

Step 04

Heat at least 4 inches of oil in a Dutch oven until it reaches 350°F. Maintain the oil temperature between 350°F and 375°F during cooking.

Step 05

Roll each mound of cheese mixture gently into a ball. Avoid rolling them too tightly to preserve the airy structure.

Step 06

Drop several cheese balls into the hot oil at a time, ensuring they do not touch each other. Fry for about 1–1 ½ minutes, turning constantly, until crisp and golden.

Step 07

Use a slotted spoon to remove the fried cheese balls from the oil. Place them on layers of paper towel to absorb any excess oil.

Step 08

Serve immediately while hot and crispy.

Tips

  1. Store in an airtight container in the refrigerator for 2–3 days. Reheat in the microwave or air fryer, though they are best served fresh.
  2. Maintain oil temperature for optimal frying. A deep pot helps to roll the cheese balls evenly during cooking.
  3. Using a combination of hard cheeses such as jack, pepper jack, or gouda adds variety.
  4. Refrigerating the mixture before rolling helps firm it up. Add more cheese if the mixture struggles to hold its shape.
  5. If cheese balls deflate after frying, they may need a few more seconds of cooking. Look for an even golden color.

Required Tools

  • Standing or electric mixer
  • Cookie scoop (1 ½ tablespoon size)
  • Dutch oven
  • Slotted spoon
  • Paper towels

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy
  • Contains eggs

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 169
  • Fats: 18 g
  • Carbohydrates: 0.3 g
  • Proteins: 3 g