Fried Cheese Balls Crispy Cheddar (Print-Friendly Version)
Light and crunchy cheese bites featuring whipped egg whites and cheddar. Quick to prepare and deeply satisfying.
# Ingredients:
→ Main ingredients
01 -
2 large egg whites, at room temperature
02 -
140 g medium cheddar cheese, grated
03 -
Vegetable oil, for deep frying
# Steps:
01 -
Using a stand mixer or electric mixer, beat the room temperature egg whites on medium-high speed until stiff peaks form. The mixture should be glossy and hold firm peaks.
02 -
Carefully fold the grated cheddar cheese into the stiff egg whites, mixing gently to avoid deflating the foam while ensuring even distribution.
03 -
Using a 22 ml (1½ tablespoon) cookie scoop, portion the mixture into mounds on a lined baking sheet. Refrigerate for a minimum of 30 minutes to allow the mixture to firm up.
04 -
As the mixture chills, pour at least 10 cm of vegetable oil into a Dutch oven or deep pot. Heat the oil to 175°C, monitoring the temperature closely and adjusting heat to maintain between 175-190°C.
05 -
Gently roll each chilled mound into a loose ball using your hands, being careful not to compress and lose the airy structure.
06 -
Carefully lower the shaped cheese balls into the hot oil in batches, ensuring they do not touch. Fry for 1 to 1½ minutes, turning constantly with a slotted spoon until uniformly golden brown.
07 -
Remove the fried cheese balls with a slotted spoon and place on paper towels to absorb excess oil. Serve immediately while hot and melting.
# Notes & Tips:
01 -
Room temperature egg whites ensure a stable, voluminous foam for ultra-light texture.
02 -
Use a deep pot for easier browning and even rotation of the cheese balls during frying.
03 -
Substitute other semi-firm or hard cheeses, such as jack or gouda, for different flavor profiles.
04 -
If the mixture is too loose after chilling, add a bit more grated cheese until it holds together.
05 -
If the cheese balls deflate after frying, extend frying time slightly to achieve a deeply golden exterior.