Fried Cheese Balls Cheddar (Print Version)
Cheesy, airy balls with crisp shells and melting centers, perfect for snacking hot from the fryer.
# Ingredients:
→ Main Ingredients
01 -
2 large egg whites, at room temperature
02 -
5 ounces medium cheddar cheese, grated (about 1 1/4 cups)
03 -
Vegetable oil, for deep frying
# Instructions:
01 -
Using a stand mixer or electric mixer, beat the room temperature egg whites until stiff peaks form. The egg whites should be glossy and create a firm foam that holds its shape.
02 -
Gently fold the grated cheddar cheese into the stiff egg whites, mixing until well combined. Avoid deflating the egg white mixture.
03 -
Scoop out small mounds using a 1 1/2 tablespoon cookie scoop and space them evenly on a baking sheet. Transfer to the refrigerator and chill for at least 30 minutes to firm up.
04 -
Pour at least 4 inches of vegetable oil into a Dutch oven and preheat to 350°F. Keep the oil temperature between 350°F and 375°F during frying.
05 -
Once chilled, gently roll each mound into a loose ball. Avoid compressing to preserve the airy texture.
06 -
Carefully lower several cheese balls into the hot oil, ensuring they do not touch. Fry for 1 to 1 1/2 minutes, turning to evenly brown all sides until golden.
07 -
Remove fried cheese balls with a slotted spoon and drain on paper towels to absorb excess oil. Serve immediately while hot.
# Notes:
01 -
For best results, use cheese that is freshly grated rather than pre-shredded. Ensure egg whites are completely free of yolk for maximum volume.