Cheddar Cheese Balls
Yield: About 24 cheese balls
Cook Time: About 2 minutes per batch
Tips: Fry cheese balls in batches, allowing enough room in oil for cheese balls to move around while cooking.
Suggestion: Serve as a fun and easy finger food appetizer for parties or any other event.
If you like cheddar cheese, you'll enjoy this tasty Cheddar Cheese Balls recipe! These little cheese balls are light and puffy and cheesy inside, and have a delightful outer crispy
coating. These fun and elegant appetizers feature any type of cheddar cheese you prefer (mild, sharp extra sharp, smoky, etc.) and couldn't be easier to make! Simply beat an egg white into stiff peaks, then fold the egg white with grated cheddar cheese that has been combined with a little flour, salt and pepper. The mixture is then formed into small balls (or any other creative shape you prefer, as long as they're about the same size as the balls), and fried for only about 2 minutes. Because of the stiff egg white, the cheese balls become light and puffy while frying, and float to the top of the oil. They also turn to a beautiful golden color and a delicious crispy outer coating forms. These cheese balls are airy inside, making them surprisingly light. Anyone who likes cheese will enjoy these tasty Cheddar Cheese Balls!
Recipe▼
Ingredients
- 1 cup grated cheddar cheese
- 1 white of an egg, stiffly beaten
- 1 teaspoon all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Directions
In a medium mixing bowl using an electric hand mixer, beat egg white until stiff peaks form. Set aside.
Heat enough oil in a deep fryer or heavy saucepan to cover cheese balls (about 1 1/2 to 2 inches deep) to 375° F.
While oil is heating, in a medium mixing bowl, combine cheese, flour, salt and pepper, mixing until evenly combined. Fold cheese and flour mixture into the stiffly beaten egg white, folding until evenly blended. Shape mixture into small balls (about 3/4-inch in diameter) or other small shapes of similar size. Carefully immerse cheese balls in batches into hot oil and fry until golden and crispy (about 2 minutes), making sure there is enough room for cheese balls to move around while cooking. Remove cheese balls with a slotted metal spoon or other slotted utensil and place on a few stacked paper towels arranged on a plate or tray to drain. Allow to cool for a minute or so, then serve.
Heat enough oil in a deep fryer or heavy saucepan to cover cheese balls (about 1 1/2 to 2 inches deep) to 375° F.
While oil is heating, in a medium mixing bowl, combine cheese, flour, salt and pepper, mixing until evenly combined. Fold cheese and flour mixture into the stiffly beaten egg white, folding until evenly blended. Shape mixture into small balls (about 3/4-inch in diameter) or other small shapes of similar size. Carefully immerse cheese balls in batches into hot oil and fry until golden and crispy (about 2 minutes), making sure there is enough room for cheese balls to move around while cooking. Remove cheese balls with a slotted metal spoon or other slotted utensil and place on a few stacked paper towels arranged on a plate or tray to drain. Allow to cool for a minute or so, then serve.
