Chilli Cheese Balls

Instructions

1. 1

   In a large mixing bowl, combine grated cheddar, minced garlic, diced jalapeños, chilli flakes, salt and black pepper. Stir everything together thoroughly until well distributed.

   Tip: Make sure your cheese is finely grated for easier mixing and more even cooking.

2. 2

   Pour beaten eggs into the cheese mixture and stir until you have a sticky paste that holds together.

   Tip: If the mixture seems too dry, add another beaten egg a little at a time.

3. 3

   Dust your work surface with flour and use your hands to roll the cheese mixture into balls roughly the size of walnuts. You should get about 16 to 20 balls.

   Tip: Wet your hands slightly if the mixture sticks too much to your fingers.

4. 4

   Place breadcrumbs in a shallow dish. Roll each cheese ball in the beaten egg and then coat thoroughly in breadcrumbs, pressing gently so they stick.

   Tip: Use fresh breadcrumbs rather than panko for a finer, crispier coating.

5. 5

   Heat olive oil in a deep pan or wok to 180 degrees Celsius. Carefully lower the cheese balls into the hot oil in small batches, being careful not to overcrowd the pan.

   Tip: A cooking thermometer takes the guesswork out of oil temperature.

6. 6

   Fry for about 3 to 4 minutes until the coating turns golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

   Tip: Don't flip them constantly; let them sit for a minute before turning to develop an even crust.

7. 7

   Allow the balls to cool for a few minutes before serving. They'll firm up slightly as they cool, making them easier to handle.

   Tip: Serve while still warm with sour cream or salsa for dipping.