0 from 15 votes
Fried Cheese Balls Recipe
Easy Fried Cheese Balls Recipe- you will love these irresistible crispy bites that melt in your mouth. They are only made with 4 simple ingredients and take 20 minutes!
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 15 -20 cheese balls
Calories: 215 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 2 cups finely grated parmigiano cheese
- 1 ¼ cups finely grated mozzarella cheese
- 3 egg whites
- Salt and freshly ground black pepper to taste
- 4 cups Neutral oil for frying canola, sunflower, peanut, or canola
Instructions
Make the Cheese Balls
- Grate both of the cheeses with a box cheese grater or microplane. Make sure to grate the cheese finely. This will produce a super melty fried cheese ball. Cover and set the cheese aside.
- In a medium mixing bowl, beat the egg whites until well combined. Add both kinds of cheese to the egg whites, season well with freshly ground pepper, and blend with a fork, or electric mixer, to combine.
- Cover the bowl with plastic wrap and place it in the fridge for 30 minutes. This will help the cheese mixture get firm, making it easier to roll into small balls.
- Add a little bit of oil to a shallow bowl. Grease your hands to help roll the cheese balls. Roll a tablespoon of the cheese mixture into little round cheese balls. Makes about 15 balls—place balls on a greased baking sheet.
Cup of Yum
Fry the Cheese Balls
- Heat a pan with at least 4 inches of oil- wait until the oil is hot at 350 degrees F. Fry the cheese balls for about 2 minutes, moving them around with a slotted spoon until nicely colored. Fry in batches and don't overcrowd the pan, or they will stick together and not cook properly.
- Carefully remove the fried cheese balls from the hot oil with a slotted spoon and place them on a baking sheet lined with paper towels to absorb the extra oil. Transfer to a serving platter. Serve hot!
Serve with the sauce of your choice or enjoy with a squeeze of lemon.
- Classic Pesto
- Tomato Sauce
- Red pepper and Ricotta Sauce
- Pink Sauce
Notes
- Grate your cheese with a box cheese grater or Microplane, and use real cheeses from the block for the creamiest result. TOP 5 Reasons Why You Should Grate Your Own Cheese.
- Make the mixture for the cheese balls in advance and let it stand in the fridge for about 45 minutes. This makes it easier to form the mixture into perfect balls.
- Hot oil. Maintain oil temperature around 350°F. You can lower or raise the heat to keep a stable temperature. Too low of a temperature and the cheese balls will absorb too much oil; too high and they will brown faster on the outside and not cook in the middle.
- Work in batches and often stir for proper cooking. Overcrowding the pot with cheese balls can lower the oil temperature and cause them to stick together and not brown properly.
Nutrition Information
Calories
215kcal
(11%)
Carbohydrates
1g
(0%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
16mg
(5%)
Sodium
282mg
(12%)
Potassium
29mg
(1%)
Sugar
0.2g
(0%)
Vitamin A
167IU
(3%)
Calcium
205mg
(21%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 15-20 cheese balls
Amount Per Serving
Calories 215
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 1g | 0% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 282mg | 12% |
| Potassium | 29mg | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 167IU | 3% |
| Calcium | 205mg | 21% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.