These golden Fried Cheese Balls combine sharp cheddar and mozzarella with a crunchy Parmesan-Panko coating. Fried for just 2 to 3 minutes, they're crisp on the outside and irresistibly gooey inside.
They're perfect for game day because you can assemble them in advance, refrigerate or freeze them, and fry only what you need. Serve them hot with marinara, chipotle aioli, or hot honey for dipping.
Jump to:
Quick Look at the Recipe
- Time: 15 minute prep + 1 hour chilling + about 10 minutes frying
- Difficulty level: Easy
- Makes: 16 cheese balls
- Make-ahead friendly: Yes - refrigerate uncooked cheese balls for up to a day or freeze for up to 2 months
Why this Fried Cheese Ball Recipe Works
- Cornstarch is key: Tossing the shredded cheddar and mozzarella cheeses with cornstarch before adding the egg helps the cheese mixture hold together.
- Double chilling matters: Chilling the cheese mixture before shaping makes forming the cheese balls easier. Then, chilling again after breading helps the coating adhere and reduces the chance of the cheese leaking during frying.
- Double coating for crunch and leak control: Two passes through the egg and Parmesan-Panko create a substantial shell around the melted cheese and helps prevent leakage.
- Peanut oil for clean flavor: I tested canola oil but preferred peanut oil because it didn't interfere with the cheese flavor.
Key Ingredients for Fried Cheese Balls
- Cheeses: Low-moisture mozzarella provides the classic cheese pull, while sharp cheddar adds flavor. Interestingly, pre-shredded cheese works especially well in this recipe because its coating combines with the cornstarch and egg to help the mixture bind.
- Cornstarch: This is one of the keys to keeping the cheese balls intact as they fry.
- Eggs: One egg binds the cheese mixture. Two additional eggs help the Parmesan-Panko coating adhere.
- Parmesan and Panko: Feshly grated Parmesan adds savory flavor and subtle saltiness, while Panko gives the coating its crunch.
- Peanut oil: Peanut oil is my preferred frying oil for these cheese balls because of its clean flavor and suitability for frying at 350°F.
How to Make the Fried Cheese Balls: Step-by-Step
- Combine and chill the cheese mixture: 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.
- Portion into 19-gram 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.
- Make the Parmesan-Panko coating: Beat 2 eggs in a shallow dish. Combine the Panko breadcrumbs and freshly grated Parmesan cheese in another shallow dish.
- Double coat each cheese ball: 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 again: Return the coated cheese balls to the refrigerator for another 30 minutes to allow the coating to set.
- Fry at 350° F: 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. (Keep the oil near 350°F. If it is too cool, the coating can absorb excess oil; if it is too hot, the outside can brown before the cheese is fully heated.)
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!
PudgeFactor's Test Kitchen Tips
Bacon sounded better than it tasted: Initially added crumbled bacon, but it overpowered the cheese and became chewy rather than crisp.
Peanut oil beat canola oil: I tested canola first, but disliked the flavor it contributed. Peanut oil produced a much cleaner-tasting result.
Parmesan improved the Panko coating: Panko alone was crisp but bland. Adding freshly grated Parmesan gave the coating the subtle savory flavor it needed.
These reheat surprisingly well: I tested refrigerated and frozen cheese balls in the air fryer, toaster oven, and conventional o
In Case You Were Wondering
This recipe would be perfect just using mozzarella cheese. Pepper Jack would be a good substitute for the cheddar.
You can, but store-bought pre-shredded cheese actually works especially well here. Its anti-caking coating combines with the cornstarch and egg and helps the cheese mixture hold together.
Yes. Lightly mist the chilled cheese balls with oil and air fry at 375°F for 6 to 7 minutes, flipping halfway through. From frozen, allow about 7 to 9 minutes. The air fryer produces a crisp coating without the peanut oil used for traditional frying, although the texture and browning will differ somewhat from pan-fried cheese balls.
The most likely cause is insufficient chilling. Chill the cheese mixture for at least 30 minutes before forming the balls and chill the breaded balls for another 30 minutes before frying. Also make sure the coating completely covers the cheese and that the oil is around 350°F.
Marinara is the classic choice, but chipotle aioli adds smoky heat and hot honey provides a sweet-spicy contrast.
More Game Day Appetizers
Round out your game-day spread with Easy Small-Batch Air Fryer Nachos, Loaded Baked Potato Dip, Make-Ahead Cheesy Buffalo Chicken Dip, or Easy Cheesy Sausage Balls.
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