Cream Cheese Balls
Yield: About 24 cheese balls
Cook Time: 1-2 minutes per batch
Tips: Cook cheese balls in batches to allow enough room in oil for cheese balls to move around while frying. If cheese balls stick to each other or side of deep fryer while frying, separate them carefully using a table knife after 20-30 seconds of cooking.
Suggestion: Serve as a fun and easy finger food appetizer or snack.
Ingredients
- 8 oz. cream cheese (1 cup)
- 1/2 cup fine plain bread crumbs
- 1/4 teaspoon Worcestershire sauce
- 1 egg, well beaten
Directions
Heat enough oil in a deep fryer or saucepan to cover cheese balls (about 1 1/2 to 2 inches deep) to 375° F.
While oil is heating, combine cream cheese, bread crumbs, Worcestershire sauce and egg in a mixing bowl and stir until well-blended. Roll mixture into small balls (about 3/4 inch in diameter). Gently lower cheese balls into hot oil with a slotted metal spoon or other utensil (cook cheese balls in batches, leaving enough room in oil for cheese balls to move around). Fry until golden brown and crispy (about 1-2 minutes), then remove and place on paper towels stacked on a plate or tray. Allow to cool for about 1 minute, then serve.
While oil is heating, combine cream cheese, bread crumbs, Worcestershire sauce and egg in a mixing bowl and stir until well-blended. Roll mixture into small balls (about 3/4 inch in diameter). Gently lower cheese balls into hot oil with a slotted metal spoon or other utensil (cook cheese balls in batches, leaving enough room in oil for cheese balls to move around). Fry until golden brown and crispy (about 1-2 minutes), then remove and place on paper towels stacked on a plate or tray. Allow to cool for about 1 minute, then serve.