These golden Fried Cheese Balls are crisp on the outside and irresistibly gooey inside. They are the perfect bite-sized appetizer for game day, holidays, or any occasion that calls for a crowd-pleasing snack. Made with a simple three-ingredient base of shredded cheese, cornstarch, and egg, coated in Parmesan-infused Panko, and fried to perfection in peanut oil, these savory cheese balls deliver maximum crunch and a melty, stretchy cheese pull every time.
Every once in a while, a simple idea turns into pure kitchen magic. These Fried Cheese Balls are exactly that. What started as an experiment based on something that I spotted online quickly became one of my favorite appetizers. With minimal ingredients and a few pro tips, these little cheese bombs turn out crisp, golden, and melt-in-your-mouth delicious.
Think mozzarella sticks, but better. These compact bites don't leak, easily reheat, and deliver that restaurant-style cheese pull that makes everyone stop and say, "Wow."
Jump to:
Why You'll Love this Recipe
- Cheese Pull Perfection: Melty mozzarella and cheddar combine for the ultimate stretch.
- Crisp, Golden Coating: The Panko-Parmesan crust stays crunchy, even after cooling.
- No Leaks or Mess: Thanks to cornstarch binding and double chilling, the cheese stays exactly where it belongs, like magic.
- Make-Ahead Friendly: Pan-fry or air-fry in batches, then reheat in your oven or air fryer.
Ingredients - Here's What You'll Need
- For the Cheese Balls: Shredded mozzarella, shredded sharp cheddar, cornstarch, and an egg.
- For the Crispy Coating: Panko breadcrumbs, freshly grated Parmesan Cheese, and two eggs.
- For Frying: Peanut oil.
How to Make the Fried Cheese Balls: Step-by-Step
- Mix the Base: In a medium bowl, combine the shredded mozzarella and cheddar cheese with the cornstarch. Add a lightly beaten egg and mix until the cheese is evenly coated. Chill for at least 30 minutes. The mixture will look loose, but will firm up when chilled.
- Form the Cheese Balls: Scoop the mixture with a 1 ½ tablespoon cookie scoop (19 grams each). Roll the mixture between your palms to form balls. Arrange on a parchment-lined baking sheet.
- Prepare the Coating: Beat 2 eggs in a shallow dish. Combine the Panko breadcrumbs and freshly grated Parmesan cheese in another shallow dish.
- Coat the Cheese Balls: Dip each cheese ball into the beaten egg. Then roll in the Panko-Parmesan mixture, pressing gently to adhere. Dip again in the egg, and roll again in the Panko-Parmesan mixture.
- Chill: Return the coated cheese balls to the refrigerator for another 30 minutes to allow the coating to set.
- Fry Until Golden: Heat about 1 inch of peanut oil in a heavy skillet or large saucier to 350°F. Fry the cheese balls in small batches of 5 to 6 for 2 to 3 minutes, turning occasionally, until golden brown. Remove from the oil and drain well on paper towels.
Garnish the cheese balls with grated Parmesan cheese and a sprinkle of fresh parsley. Serve the cheese balls hot with marinara sauce, chipotle aioli, or hot honey.
These fried cheese balls are amazing. They are crispy and crunchy on the outside, and ooey-gooey and cheesy on the inside. The dramatic cheese pull says it all. Yum!
Frequently Asked Questions
This recipe would be perfect just using mozzarella cheese. Pepper Jack would be a good substitute for the cheddar.
One of the beauties of this recipe is that the cheese balls can be formed, coated, and refrigerated up to a day in advance. They can also be frozen and cooked directly from frozen, with a minute or two added to the cooking time.
Interestingly, this is one time when pre-shredded cheese is preferable to freshly shredded cheese. The reason is that pre-shredded cheese contains a coating that interacts well with the cornstarch and egg, helping bind the cheese together and prevent leakage.
The air fryer works well with this recipe to both "fry" the cheese balls and reheat them. For the initial frying, lightly mist the cheese balls with oil and "fry" them at 375°F for 6 to 7 minutes, flipping halfway through. Reheat refrigerated cheese balls at 375°F for 4 to 6 minutes and frozen cheese balls for 7 to 9 minutes.
I've never had a problem with the balls leaking. However, if they did leak, it was likely because they weren't chilled long enough for the cheese to properly bind with the cornstarch and the egg.
Chula's Test Kitchen
When I first experimented with this recipe, I added crumbled bacon, thinking that the combination would be delicious. Unfortunately, the bacon overpowered the delicate cheese flavor. In addition, it lost its crispiness and became chewy.
I also used canola oil because it is often described as having a neutral flavor. Maybe it was my particular canola oil, which was new, but the taste was neither neutral nor pleasant. After that, I switched to peanut oil, which was perfect, at least for my taste.
Initially, I just used Panko breadcrumbs to coat the cheese balls. The coating was perfectly crispy, but somewhat bland. After that, I added freshly grated Parmesan cheese to the Panko, which provided a very subtle saltiness. The result? Absolute perfection.
I also tested multiple reheating methods: refrigerated versus frozen, air fryer versus toaster oven versus regular oven. The cheese balls reheated perfectly, whether from the refrigerator or frozen. In addition, each reheating method worked perfectly.
Final Verdict? This recipe is officially a Chula's Test Kitchen Keeper. It was simple, reliable, and a guaranteed crowd-pleaser for game day, holidays, or anytime you need that "WOW" appetizer moment.
Other Cheesy Appetizers
It's hard to find a cheesy appetizer to top these amazing fried cheese balls, but here are a few that will come close:
Did you make this recipe? We'd love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don't forget to follow us on Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you'll come back!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Fried Cheese Balls (Crispy, Gooey, and Totally Irresistible)
Equipment
- medium bowl
- 1 ½ tablespoon cookie scoop
- Kitchen scale
- 2 shallow dishes for the coating
- Large saucier or heavy bottom frying pan
- Digital thermometer
- Parchment-lined baking sheet
Ingredients
Cheese Balls (See Tip 1)
- 1 ½ cups (6 ounces) shredded low moisture mozzarella cheese (See Tip 2)
- ¾ cup (3 ounces) shredded sharp cheddar cheese (See Tips 2 and 3)
- 3 Tablespoons (0.75 ounces) cornstarch
- 1 large egg, lightly beaten
Coating and Frying (See Tip 1)
- 2 large eggs, beaten
- 1 ½ cups (3 ounces) Panko breadcrumbs
- ¼ cup (1 ounce) freshly grated Parmesan cheese
- 1 cup Peanut oil, or enough for a depth of about an inch in the pan
- Freshly grated Parmesan cheese and minced fresh parsley for garnish (optional)
Instructions
Cheese Balls
- Combine the mozzarella and cheddar cheese with the cornstarch in a medium bowl. Add the beaten egg; stir to thoroughly coat the cheese. Refrigerate for at least 30 minutes.
- Using a 1 ½ tablespoon cookie scoop, form the cheese mixture into 1-inch balls (19 grams each). Place on a parchment-lined baking sheet. (See Tip 4)
- Beat two eggs in a shallow dish. Combine the Panko breadcrumbs and grated Parmesan cheese in another shallow dish.
- Dip each cheese ball in the egg. Then roll in the Panko-Parmesan mixture, pressing to adhere the coating. Dip again in the egg and roll again in the Panko-Parmesan mixture. Place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes. (See Tip 5)
- Add the peanut oil to a large saucier or heavy-bottomed skillet fitted with a digital thermometer. Heat to 350°F. Fry the cheese balls in batches of 5 to 6 for 2 to 3 minutes, turning occasionally, until golden brown. Drain well on paper towels. (See Tip 6)
- If desired, garnish with freshly grated Parmesan cheese and minced parsley.
- Yield: 16 Fried Cheese Balls (See Tip 7)
Video
Tips/Notes
- For best results, weigh your ingredients.
- Store-bought pre-shredded cheese works well in this recipe.
- May substitute mozzarella cheese or Pepper Jack cheese for the cheddar cheese.
- I'm a total nerd when it comes to cooking. I weigh everything, including the cheeseball mixture formed into balls-19 grams each. This ensures that each cheese ball is the same size.
- May be made in advance, covered and refrigerated for up to a day, or frozen for up to 2 months.
- The air fryer can be used to cook the cheese balls. Lightly mist with oil, then "fry" at 375°F for 6 to 7 minutes if refrigerated, or 7 to 9 minutes if frozen.
- Cooked cheese balls can be refrigerated for up to 2 days or frozen for up to 2 months once they reach room temperature. Wait until they reach refrigerator or freezer temperature before covering to maintain the crispy coating. Reheat in the oven at 375°F for 6 to 7 minutes if refrigerated, or 10 to 11 minutes if frozen. Reheat in the air fryer at 375°F for 4 to 6 minutes if refrigerated or 7 to 9 minutes if frozen.
Leave a Reply