Description

Crispy on the outside and delightfully gooey on the inside, these Fried Cheese Balls are the perfect bite-sized snack or appetizer. Made with a blend of cheeses, coated in golden breadcrumbs, and deep-fried until perfectly crunchy, they’re irresistible for parties, game nights, or whenever the craving for something cheesy strikes.

Ingredients

Units Scale

For the Cheese Balls

1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons all-purpose flour
1 tablespoon cornflour (cornstarch)
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili flakes (optional)
Salt to taste

For Coating

1/2 cup all-purpose flour
1 egg, beaten
1 cup breadcrumbs (preferably panko for extra crunch)

For Frying

Vegetable oil, for deep frying

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Instructions

Prepare the Cheese Mixture: In a mixing bowl, combine the mozzarella, cheddar, and cream cheese. Add the all-purpose flour, cornflour, black pepper, garlic powder, chili flakes (if using), and salt. Mix thoroughly until all ingredients are well incorporated and form a soft dough that can be easily shaped.
Shape the Cheese Balls: Take small portions of the cheese mixture and roll them between your palms to form smooth, bite-sized balls. Place the shaped balls on a plate or tray lined with parchment paper. You should get about 15-18 balls from this mixture.
Coat the Cheese Balls: Dredge each cheese ball in all-purpose flour, then dip in the beaten egg to coat completely, and finally roll in the breadcrumbs until fully covered. For extra crunch, you can repeat the egg and breadcrumb steps for a double coating.
Chill the Balls: Place the coated cheese balls in the refrigerator for at least 30 minutes to help them firm up and prevent bursting during frying.
Heat the Oil: In a deep frying pan or heavy-bottomed saucepan, heat enough vegetable oil over medium-high heat to immerse the cheese balls. The oil temperature should reach about 350°F (175°C).
Fry the Cheese Balls: Carefully add the chilled cheese balls to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until they are uniformly golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve: Let the cheese balls cool for a minute or two, then serve hot with your favorite dipping sauce such as marinara, ranch, or spicy ketchup.

Notes

Use cold cheese and chill the coated balls before frying to prevent leaking or bursting.
You can substitute cheeses as desired—try adding gouda or pepper jack for a twist!
Double-coating with breadcrumbs gives extra crunch.
For a vegetarian option, ensure the cheeses contain no animal rennet.
Bake in a preheated oven at 400°F (200°C) for 12-15 minutes as a lighter alternative.

Nutrition

Serving Size: 3 cheese balls
Calories: 210
Sugar: 1g
Sodium: 390mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0.5g
Protein: 9g
Cholesterol: 46mg