Spicy Cheese Balls
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These spicy cheese balls are my go to when I need an impressive appetizer without spending hours in the kitchen. With just 15 minutes of prep, you'll have golden, crispy bites ready to fry up in under 30 minutes total. The sharp cheddar gives them that bold, irresistible flavor while providing a good dose of calcium for strong bones. They're also incredibly budget friendly since you probably have most of these pantry staples on hand already. Trust me, once you pop one in your mouth, you won't be able to stop!
Ella x
Ingredients
- 200 gsharp cheddar cheese(finely grated)
- 100 gall-purpose flour
- 60 gbutter(softened)
- 1 tspcayenne pepper
- 1 tsppaprika
- 1 tspgarlic powder
- ½ tspsalt
- ½ tspblack pepper
- 1egg
- 80 gpanko breadcrumbs
- 500 mlvegetable oil(for frying)
Detail level
Instructions
- 1
Mix together the grated cheddar cheese, flour, softened butter, cayenne pepper, paprika, garlic powder, salt, and black pepper in a bowl until well combined.
Tip: The mixture should resemble wet sand and hold together when squeezed.
- 2
Refrigerate the cheese mixture for 10 minutes to firm it up slightly, making it easier to shape.
Tip: Cold dough is much easier to work with and won't stick to your hands as much.
- 3
Beat the egg in a shallow bowl and pour the panko breadcrumbs into another shallow bowl.
Tip: Set these up before you start shaping to make the coating process faster.
- 4
Roll the chilled cheese mixture into balls about the size of walnuts, working quickly with your hands.
Tip: If the mixture gets too warm and sticky, pop it back in the fridge for a few minutes.
- 5
Dip each ball into the beaten egg, then immediately roll it in the panko breadcrumbs until fully coated.
Tip: Press gently so the crumbs adhere properly to the cheese.
- 6
Heat the vegetable oil in a deep saucepan or skillet to 175 degrees Celsius, or until a small piece of bread sizzles immediately when dropped in.
Tip: Use a thermometer for accuracy, or test the oil temperature carefully with a wooden spoon.
- 7
Carefully add the cheese balls to the hot oil in batches, making sure not to overcrowd the pan.
Tip: Work in two or three batches if needed so each ball fries evenly without dropping the oil temperature too much.
- 8
Fry for 2 to 3 minutes until the coating turns golden brown and crispy, then carefully remove with a slotted spoon and drain on paper towels.
Tip: They will continue to cook slightly as they cool, so remove them just before they look perfectly golden.
- 9
Season with extra salt while still warm if desired, then serve immediately while they're crispy and gooey inside.
Tip: These are best enjoyed fresh, though you can reheat them in a 180 degree oven for a few minutes if needed.
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