Smoky Cheese Balls
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These smoky cheese balls are my go to appetizer whenever I need something impressive but don't have much time. They come together in just fifteen minutes of prep, then you've got a golden, crispy snack ready in under thirty minutes total. The sharp cheddar gives them incredible flavor while the cream cheese keeps everything creamy inside, and here's a bonus: cream cheese actually contains conjugated linoleic acid which may help with weight management. I love how simple they are to make with ingredients you probably already have at home, and honestly, they disappear so fast at any gathering that people think you spent way more effort than you actually did.
Ella x
Ingredients
- 250 gsharp cheddar cheese(finely grated)
- 100 gcream cheese(softened)
- 2 tspsmoked paprika
- 1 tspgarlic powder
- 1 tsponion powder
- 150 gpanko breadcrumbs
- 2eggs(beaten)
- 1 tspsmoked salt
- 1 tspblack pepper
- 500 mlvegetable oil(for frying)
Detail level
Instructions
- 1
Mix the grated cheddar and softened cream cheese together in a bowl until completely combined and smooth.
Tip: Softening the cream cheese first makes mixing much easier and creates a creamier texture.
- 2
Add the smoked paprika, garlic powder, onion powder, smoked salt, and black pepper to the cheese mixture and stir until the spices are evenly distributed throughout.
Tip: Taste a small bit on your finger to adjust the seasoning if needed before forming the balls.
- 3
Refrigerate the mixture for 10 minutes to make it easier to handle and shape.
Tip: This step prevents the mixture from being too soft and falling apart during rolling.
- 4
Pour the beaten eggs into one shallow bowl and the panko breadcrumbs into another shallow bowl.
Tip: Having everything prepared beforehand makes the coating process quick and tidy.
- 5
Form the chilled cheese mixture into balls about the size of walnuts, roughly 25 to 30 millimeters in diameter.
Tip: If the mixture gets too warm while working, pop it back in the fridge for a few minutes.
- 6
Roll each cheese ball in the beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently so the crumbs adhere well.
Tip: Double coating creates extra crunch, so do a second coat if you prefer them extra crispy.
- 7
Heat the vegetable oil to 175 degrees Celsius in a deep pan or pot and carefully lower the cheese balls in batches using a slotted spoon.
Tip: Don't overcrowd the pan as this lowers the oil temperature and makes them greasy instead of crispy.
- 8
Fry for 2 to 3 minutes until the coating is golden brown all over, then transfer to a plate lined with paper towels to drain excess oil.
Tip: They continue cooking slightly as they cool, so remove them when they're just starting to turn golden for the best texture.
- 9
Serve the cheese balls warm with your favorite dipping sauce such as ranch dressing or spicy mayo.
Tip: These are best enjoyed fresh but can be reheated in a 180 degree Celsius oven for about 5 minutes if needed.
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