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.