Fried Cheese Balls (Print Version)
# Ingredients:
→ Main ingredients
01 -
2 large egg whites, at room temperature
02 -
5 ounces medium cheddar cheese, grated (about 1¼ cups)
03 -
Vegetable oil for deep frying
# Instructions:
01 -
Using a stand mixer or electric mixer, beat the room temperature egg whites until stiff peaks form. The egg whites should be white and create a firm foam that holds its shape.
02 -
Gently fold the grated cheddar cheese into the stiff egg whites until well combined, being careful not to deflate the mixture.
03 -
Use a 1½ tablespoon cookie scoop to portion the mixture into small mounds on a baking sheet. Refrigerate for at least 30 minutes to firm up the mixture.
04 -
While the cheese balls chill, heat at least 4 inches of oil in a Dutch oven to 350°F. Maintain the temperature between 350-375°F throughout cooking.
05 -
Gently roll each chilled mound into a loose ball shape. Don't pack them tightly - you want to keep the light, airy texture from the egg whites.
06 -
Carefully drop several cheese balls into the hot oil, making sure they don't touch each other. Fry for 1-1½ minutes, turning constantly to cook evenly on all sides until golden brown.
07 -
Remove the fried cheese balls with a slotted spoon and place on paper towels to drain excess oil. Serve immediately while hot and gooey.
# Notes:
01 -
Room temperature egg whites whip better and create more stable peaks than cold ones.
02 -
Use a deeper pot of oil so you can easily turn the cheese balls while they cook without them sticking to the bottom.
03 -
You can substitute other hard cheeses like jack, pepper jack, or gouda for different flavors.
04 -
If the mixture doesn't hold together well after chilling, add a bit more grated cheese.
05 -
If cheese balls deflate after frying, they may need a few more seconds of cooking time for a golden color all around.