Golden Crispy Cheese Balls
These Golden Crispy Cheese Balls are a delightful appetizer, featuring a creamy, cheesy interior encased in a perfectly crisp, golden-brown crust. They are easy to make and guaranteed to be a crowd-pleaser.
Equipment
- large saucepan
- whisk
- shallow dish
- parchment-lined baking sheet
- deep pot or Dutch oven
- slotted spoon
- paper towel-lined plate
Ingredients
Cheese Ball Mixture
- 1 cup all-purpose flour
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder (optional)
- 2 cups shredded sharp cheddar cheese (or a mix with Monterey Jack, Gruyère)
For Frying
- 2 large eggs, beaten
- 2 cups plain breadcrumbs (Panko can also be used)
- 4-6 cups vegetable oil, for frying
Instructions
Preparation
- Melt butter in a large saucepan over medium heat, then whisk in flour to form a thick roux, cooking for 1-2 minutes.
- Gradually whisk in milk until the mixture is smooth and thickened, then stir in salt, pepper, and optional garlic powder.
- Remove from heat, add shredded cheddar cheese, and stir until completely melted and incorporated into a smooth, thick dough.
- Transfer the cheese dough to a shallow dish or parchment-lined baking sheet, spread evenly, and refrigerate for 30-60 minutes until firm.
Forming and Dredging
- Once cooled, scoop out 1 tablespoon portions of dough and roll them into uniform balls.
- Set up a dredging station with beaten eggs in one bowl and breadcrumbs in another, then dip each cheese ball in egg wash and roll in breadcrumbs, pressing gently to coat.
- (Optional but recommended) Refrigerate the breaded cheese balls for an additional 15-20 minutes to help the coating set.
Frying
- Heat 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- Carefully lower a few cheese balls into the hot oil, ensuring not to overcrowd the pot, and fry for 2-4 minutes until golden brown and crispy, turning occasionally.
- Remove the fried cheese balls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil before serving immediately.
Notes
For best results, ensure the cheese dough is thoroughly chilled, as this makes it easier to roll into balls and prevents them from falling apart during frying. Do not overcrowd the pot when frying, as this can lower the oil temperature and result in soggy cheese balls. Serve these crispy treats immediately for the ultimate experience!