Fried Cheese Balls Crispy Cheesy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large egg whites, room temperature
02 -
5 ounces grated medium cheddar cheese (approximately 1.25 cups)
03 -
Vegetable oil for frying
# Instructions:
01 -
With a standing or electric mixer, whisk or beat egg whites until stiff peaks form. The egg whites will become white and form a stiff foam.
02 -
Fold grated cheddar cheese into the stiff egg whites until well combined.
03 -
Use a 1 ½ tablespoon-sized cookie scoop to portion the mixture into mounds and place them on a cookie sheet. Refrigerate for at least 30 minutes.
04 -
In a Dutch oven, heat at least 4 inches of vegetable oil to 350°F. Maintain the oil temperature between 350°F and 375°F throughout the cooking process.
05 -
Gently roll each mound of mixture to form a ball, taking care to keep the structure light and airy from the beaten egg whites.
06 -
Drop several cheese balls into the hot oil, ensuring they do not touch each other. Fry for 1–1 ½ minutes, turning constantly in the oil to achieve an even golden crisp.
07 -
Use a slotted spoon to remove the fried cheese balls from the oil and place them on a few layers of paper towel to absorb any excess oil.
08 -
Serve the fried cheese balls immediately while warm.
# Notes:
01 -
Refrigerating the mixture before rolling the balls helps firm it up for easier shaping and frying.
02 -
Using a deeper pot of oil allows the cheese balls to be cooked evenly and prevents sticking.
03 -
If your cheese balls deflate after removal from the oil, they may require a few more seconds of frying.
04 -
Any combination of hard cheeses, such as Jack, pepper jack, or gouda, can be substituted.