Fried Cheese Balls Appetizer (Print Format)
Crispy, airy cheese balls bursting with cheddar—ideal for snacking or entertaining.
# 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:
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.
02 -
Fold grated cheese into the stiff egg whites until well mixed.
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.
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.
05 -
Roll each mound of cheese mixture gently into a ball. Avoid rolling them too tightly to preserve the airy structure.
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.
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.
08 -
Serve immediately while hot and crispy.
# Tips:
01 -
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.
02 -
Maintain oil temperature for optimal frying. A deep pot helps to roll the cheese balls evenly during cooking.
03 -
Using a combination of hard cheeses such as jack, pepper jack, or gouda adds variety.
04 -
Refrigerating the mixture before rolling helps firm it up. Add more cheese if the mixture struggles to hold its shape.
05 -
If cheese balls deflate after frying, they may need a few more seconds of cooking. Look for an even golden color.