Fried Cheese Balls

5 from 6 votes

These Easy Fried Cheese Balls are the ultimate crispy, golden appetizer that’s impossible to resist. With just 6 simple ingredients, they are perfect for entertaining. Each bite is crunchy on the outside and irresistibly gooey and melty on the inside for the perfect contrast of textures.

Prep Time45

Cook Time15

Total Time1

Course: Appetizer

Cuisine: Italian

Keyword: cheese balls, fried cheese balls

Servings: -20 cheese balls

Author: Elena Davis

Equipment

microplane

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

US Customary - Metric

Instructions

Grate both of the cheeses with a box 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.
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!

Notes

Let the Cheese Mixture Cool: Make the mixture for the cheese balls beforehand and let it stand in the fridge for about 45 minutes. This makes it easier to form the mixture into perfect balls.
Use 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.
Don't Overcrowd: 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