Fried Cheese Balls (Crispy, Gooey, and Totally Irresistible)
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.
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.
Nutrition
Calories: 131kcalCarbohydrates: 6gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 50mgSodium: 182mgPotassium: 39mgFiber: 0.3gSugar: 1gVitamin A: 188IUCalcium: 120mgIron: 1mg
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