Fried Cheese Balls Cheddar

Crispy on the outside with a molten cheese center these fried cheese balls are my go to snack for parties movie nights or just about any time my family wants a warm and cheesy treat One batch disappears fast at my house and everyone always asks for the recipe

I first whipped these up because we ran out of bread for grilled cheese My kids devoured them and now they are a weekend tradition

Ingredients

• Egg whites: From two large eggs at room temperature Fresh room temperature egg whites whip up with more volume and structure so the cheese balls turn out super light
• Medium cheddar cheese: About five ounces grated Use a good quality block of cheddar for best flavor and avoid pre shredded as it can be coated with anti caking agents that affect texture
• Vegetable oil: Enough for deep frying A neutral oil like canola or sunflower is ideal as it lets the cheese flavor shine and handles high heat well

Step-by-Step Instructions

Beat the Egg Whites:

Place the egg whites into the bowl of a stand mixer or use a handheld mixer Beat on medium high until they form stiff peaks meaning the whites are glossy and stand up firmly when you lift the beaters This process generally takes several minutes Make sure there is no yolk in the whites or they will not whip properly

Fold in the Cheese:

Sprinkle the grated cheddar evenly over the whipped egg whites With a spatula gently fold the cheese into the whites turning the bowl as you go Work slowly to keep the mixture airy You want the cheese to be incorporated but not to deflate the fluffy egg foam

Portion and Chill:

Using a cookie scoop or two spoons gently place small mounds about one and a half tablespoons each on a baking sheet lined with parchment paper Place the sheet in the fridge for thirty minutes This step makes the mixture firm enough to roll without sticking

Heat the Oil:

Pour at least four inches of vegetable oil into a Dutch oven or heavy pot Attach a thermometer and bring the temperature up to three hundred fifty degrees Fahrenheit Maintain the oil between three hundred fifty and three hundred seventy five degrees for even cooking

Shape the Cheese Balls:

Take the chilled mounds and gently roll each into a round ball between your hands Avoid compacting them You are aiming for an airy texture

Fry the Cheese Balls:

Carefully lower a few of the cheese balls into the hot oil at a time so they do not touch each other Fry for about one to one and a half minutes turning them constantly with a spider or slotted spoon to ensure they brown evenly You want a golden crisp crust and a molten interior

Drain and Serve:

Remove the cheese balls from the oil with a slotted spoon Let them rest briefly on a paper towel lined plate to drain excess oil Serve piping hot for the best oozy cheese pull

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My youngest requests extra sharp cheddar for even more flavor These were the star of our last game night and I remember us all racing to get the last one from the plate It is now a family joke

How to Store Leftovers

Place cooled cheese balls in an airtight container and refrigerate for up to two days Reheat them on a baking sheet in a hot oven at four hundred degrees for about five minutes to restore their crispiness Avoid reheating in the microwave which will make them soggy Freezing is not recommended since the airy texture does not hold up well after thawing

Ingredient Swaps

Try swapping out the medium cheddar for Monterey jack pepper jack or smoked gouda for a fun twist Parmesan can add a nutty note but combine with another melting cheese for best results Just be sure to keep the total cheese weight about the same so the mixture holds together

Serving Ideas

Serve the cheese balls with spicy marinara ranch or a tangy honey mustard sauce They pair perfectly alongside salads or soups for a comforting meal Set them out with other finger foods for a party spread or tuck them into lunch boxes for a cheesy surprise

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Enjoy these cheesy bites warm and gooey straight from the fryer They are sure to impress anyone who tries them!

Frequently Asked Questions

→ How do I ensure crispy cheese balls?

Maintain the oil at 350-375°F and avoid overcrowding the pot so each ball crisps up evenly.

→ Why fold egg whites instead of mixing?

Gently folding preserves the air in the beaten egg whites, giving a light, fluffy interior.

→ Can I use a different cheese?

Yes, try other firm cheeses like gouda or Monterey Jack for different flavors and melt qualities.

→ How can I prevent oil absorption?

Use hot oil, fry briefly, and drain the cheese balls on paper towels to minimize excess oil.

→ Do these need to be served immediately?

They're best enjoyed hot and gooey from the fryer, as they lose crispness as they cool.