Classic Crispy Cheddar Cheese Balls
These crispy cheddar cheese balls are a delightful appetizer, featuring sharp cheddar cheese encased in a golden, crunchy panko breading. Perfect for parties, they offer a savory and satisfying bite.
Equipment
- medium bowl
- plate
- baking sheet
- parchment paper
- three shallow dishes
- whisk
- large, heavy-bottomed pot or Dutch oven
- slotted spoon or spider
- paper towels
Ingredients
Cheese Mixture
- 2 cups shredded sharp cheddar cheese The star of the show. Sharp cheddar brings a robust, tangy flavor that stands out. You can also mix in other cheeses like Monterey Jack or mozzarella for different textures and flavors.
- 1 large egg lightly beaten: This acts as a binder, helping to hold the cheese mixture together.
- 2 tablespoons all-purpose flour Also helps bind the mixture and provides structure.
- 1/4 teaspoon garlic powder Adds a subtle aromatic kick that complements the cheese beautifully.
- cayenne pepper Pinch (optional): For a tiny bit of heat that really wakes up the flavors. Adjust to your preference!
Breading and Frying
- 1/2 cup all-purpose flour (for dredging): The first layer of your breading station.
- 2 large eggs lightly beaten (for egg wash): The crucial step that allows the breadcrumbs to adhere.
- 1 cup panko breadcrumbs I highly recommend panko for their superior crispiness, but regular breadcrumbs work too.
- Vegetable oil for deep frying: You'll need enough to allow the cheese balls to be fully submerged or at least half-submerged. Canola or sunflower oil are good neutral options.
Instructions
Preparation
- In a medium bowl, combine shredded cheddar cheese, one lightly beaten egg, two tablespoons of flour, garlic powder, and optional cayenne pepper; mix until a thick, sticky dough forms.
- Roll the mixture into 1-inch balls and place them on parchment-lined plate; refrigerate for at least 30 minutes, or freeze for 15-20 minutes, to firm them up.
Breading and Frying
- Set up a breading station with three shallow dishes: one with 1/2 cup flour, one with two whisked eggs for egg wash, and one with panko breadcrumbs.
- Dredge each chilled cheese ball in flour, then dip in egg wash, and finally coat generously in panko breadcrumbs, pressing to adhere.
- Heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350-375°F (175-190°C), testing the temperature with a breadcrumb if no thermometer is available.
- Carefully fry a few cheese balls at a time for 2-3 minutes, turning occasionally, until golden brown and crispy.
- Remove fried cheese balls with a slotted spoon, drain on paper towels, and serve immediately.
Notes
For extra flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the cheese mixture. Ensure your oil temperature is consistent for best results and avoid overcrowding the pot during frying to maintain crispiness. These cheese balls are best served fresh and hot.