Fried Cheese Balls Crispy Cheesy

Crispy golden on the outside and gooey in the center homemade fried cheese balls are exactly what your next gathering needs This recipe comes together with just three pantry staples and is the fastest way to impress guests or satisfy that ultimate cheese craving with minimal prep and cleanup

When I first served these at a family movie night the whole plate disappeared before the previews were over Everyone now requests them at every get together

Ingredients

• Large egg whites: These create a cloud like puffy texture when beaten to stiff peaks look for fresh eggs at room temperature for maximum volume
• Grated medium cheddar cheese: This brings bold flavor and melty texture grate your own for the best melt and avoid pre shredded brands which may have anti clumping additives
• Vegetable oil for frying: Neutral and high smoke point so the cheese balls cook evenly and crisp up without burning stick with widely available oils like canola or sunflower for easy cleanup

Step-by-Step Instructions

Whip the Egg Whites:

With a standing or electric mixer beat egg whites on medium high speed until stiff peaks form Egg whites should look glossy and hold their shape when you lift the beaters This creates the light airy structure of the cheese balls

Fold in the Cheese:

Gently add the grated cheese to the whipped whites Use a spatula to fold and combine until cheese is dispersed throughout Try not to deflate the egg whites for maximum puff

Shape and Chill the Mounds:

Use a cookie scoop or two spoons to portion the mixture into mounds on a lined tray Place in the refrigerator for at least thirty minutes Chilling will make them easy to roll and fry

Heat Oil and Prep for Frying:

Pour at least four inches of oil into a deep heavy bottomed pot Begin heating to three hundred fifty degrees Fahrenheit Use a thermometer for accuracy or test with a small bit of dough which should bubble instantly

Roll and Shape Balls:

Once chilled roll each mound gently between your palms to round out the shape Do not compress You want to keep the mixture airy

Deep Fry in Batches:

Carefully lower several balls into the hot oil at a time They should sizzle right away Fry for about one to one and a half minutes turning constantly until crisp and golden all over Avoid overcrowding which can lower the oil temperature and cause sticking

Drain and Serve:

Using a slotted spoon transfer cooked cheese balls to a plate lined with paper towels Let excess oil drain Serve immediately for the best melt

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My favorite part is using a mix of cheeses when I have odds and ends left in the fridge Once I tried one third gouda and two thirds cheddar and it became everyone’s new favorite My kids love watching the balls puff up as they fry so it is become a fun family activity

Storage Tips

Fried cheese balls are best eaten hot and fresh but you can keep leftovers in an airtight container in the refrigerator for up to three days Reheat quickly in the air fryer or oven for best results The texture is still delicious though the center may not be as gooey after chilling I do not recommend freezing as the texture changes

Ingredient Substitutions

Try swapping in other semi firm cheeses like Monterey Jack pepper jack or even half gouda for a different spin Make sure to grate your cheese from a block for the best melt Softer cheeses will make your mixture harder to roll but still taste amazing after frying

Serving Suggestions

Pile high on a platter for game day with toothpicks or serve as a side to a crunchy salad Add warm marinara cheesy ranch or spicy aioli for dipping Optional extra use them as a topper for soup or chili for the ultimate comfort combo

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Frequently Asked Questions

→ How do you keep cheese balls light and airy?

Whisking egg whites to stiff peaks then folding in the cheese gently creates a light, airy structure.

→ What type of cheese works best?

Medium cheddar melts well, but you can use Jack, pepper jack, or gouda for different flavors and textures.

→ How do you prevent cheese balls from sticking together when frying?

Fry a few at a time, ensuring they don’t touch in the oil, and turn them for even cooking.

→ Why is chilling the cheese mixture important?

Chilling helps the mixture firm up, making it easier to shape and fry without losing form.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge for up to three days. Warm up in a microwave or air fryer.

→ What oil temperature is ideal for frying?

Maintain the oil between 350°F and 375°F for even frying and golden color.