My neighbor’s grandson, Charlie, bounced over one lazy Sunday afternoon, clutching a soccer ball and a wild grin. He’d skipped lunch while chasing goals, and when he sniffed something good, he charged into my kitchen. I found myself guiding him through a simple recipe: just egg whites and cheddar cheese. Nothing fancy, but it did the trick.
As I whipped the egg whites to stiff peaks, Charlie pressed his nose against the bowl, wide-eyed as the foam held its shape. He helped fold in the grated cheddar—every now and then sneaking a fingerful of cheese. The result? Small mounds of cheesy goodness that looked more like clouds than snacks. We chilled them together, chatting about his latest game, and I showed him how to gently shape each one.
When the kitchen timer chimed, I heated oil in my old Dutch oven—like the one my grandmother used after gardening days to make fritters. The cheese balls puffed up and turned golden almost instantly. Charlie’s eyes lit up as he scooped one hot and gooey into his mouth.
We sat in the sunshine, cheese pulling between us, and I realized that simple ingredients and shared moments make the best memories. After that day, every time Charlie visits, he asks if we’ll make “those clouds” again.
Short Description
Light and airy cheddar Fried Cheese Balls fried to a golden crisp. Just three ingredients and minutes to prepare—perfect for a nostalgic snack that’s simple and delicious.
Key Ingredients
- 2 large egg whites, at room temperature
- 5 ounces medium cheddar cheese, grated (about 1¼ cups)
- Vegetable oil for deep frying
Tools Needed
- Stand mixer or electric hand mixer
- Mixing bowl
- 1½ tablespoon cookie scoop (or spoon)
- Baking sheet
- Dutch oven or deep pot
- Thermometer to check oil temperature
- Slotted spoon
- Paper towels
Cooking Instructions
Step 1: Beat Egg Whites
Beat egg whites in a stand mixer or with an electric hand mixer until stiff peaks form. The whites should be glossy and hold their shape.
Step 2: Fold in Cheese
Gently fold in grated cheddar, stirring just until combined. Avoid overmixing to keep the mixture light.
Step 3: Portion and Chill
Use a 1½ tablespoon scoop to place mounds onto a baking sheet. Refrigerate for at least 30 minutes to firm up.
Step 4: Heat the Oil
Pour four inches of vegetable oil into a Dutch oven. Heat to 350°F and maintain between 350°F and 375°F throughout frying.
Step 5: Shape and Fry
Gently roll each mound into a loose ball—lightly, not packed tight. Carefully drop several into hot oil, frying for 1 to 1½ minutes. Turn constantly so all sides become golden.
Step 6: Drain and Serve
Remove cheese balls with a slotted spoon and drain on paper towels. Serve immediately, enjoy while they are hot and gooey inside.
Why You’ll Love This Recipe
Flavor Explosion: Simple cheddar reaches its peak with crispy edges and melty centers.
Quick & Easy: Three ingredients, minimal effort, fast satisfaction.
Fun & Nostalgic: Brings back memories of childhood snacks with modern simplicity.
Perfect for Entertaining: Crispy, cheesy bites that vanish fast at parties.
Low Carb Friendly: No breadcrumbs or fillers—just cheese and egg whites.
Mistakes to Avoid & Solutions
Undertemperature oil can make cheese balls greasy.
Tip: Heat oil to 350°F and monitor with a thermometer.
Over-beating egg whites can deflate them.
Tip: Stop mixing once peaks stand firm.
Packing too tightly loses fluffiness.
Tip: Shape gently without pressing hard.
Overcrowding the pot drops the oil temperature.
Tip: Fry a few at a time with space around each.
Skipping chill time makes them fall apart.
Tip: Always refrigerate for at least 30 minutes before frying.
Serving and Pairing Suggestions
Serve warm—enjoy crisp edges and melty center.
Pair with marinara, ranch, or spicy ketchup for dipping.
Offer as an appetizer at brunch, potlucks, or family gatherings.
Try with a simple salad or veggie platter for contrast.
Arrange on a buffet tray on skewers for easy serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to two days.
Reheat in a 350°F oven for 5–7 minutes to regain crispness.
Avoid microwave—texture becomes rubbery.
Best eaten fresh but you can freeze baked ones; air-fry at 350°F for 6–8 minutes from frozen.
FAQs
1. Can I use a different cheese?
Yes. Gruyere, pepper jack, or goat cheese work—expect flavor variations.
2. Can I bake them instead?
You can bake at 375°F for about 12 minutes. Crispiness will be milder.
3. Can I prepare ahead?
Shape and chill up to 24 hours before frying.
4. Are they gluten free?
Yes. No flour or breadcrumbs are used.
5. Why refrigerate before frying?
Chilling helps muffins hold shape and fry without bursting.
Tips & Tricks
Use cold bowl and beaters for fluffier egg whites.
Grate cheese fresh for better melt and cling.
Keep oil temperature stable for consistent golden color.
Let rest briefly before serving to avoid burns.
Experiment with dipping sauces—smoky aioli or pesto dip both work great.
Recipe Variations
Herb & Parmesan: Fold 2 teaspoons chopped chives and ¼ cup Parmesan into the cheese mixture.
Spicy Cheddar-Jalapeño: Add ½ teaspoon cayenne and 2 tablespoons finely diced jalapeño.
Truffle Cheese: Use truffle-infused cheddar and serve with truffle aioli.
Italian Style: Add 1 teaspoon Italian seasoning and serve with marinara dip.
Final Thoughts
It’s funny that watching Charlie’s face light up when he bit into his first cheese ball. These Fried Cheese Balls are simple, heartfelt, and made to share. Each crispy bite brings out the cheese’s warmth, and the shared laughter over our creamy mess made it memorable.
Such a humble snack can bring grown-up flavors and kid-like delight to the same plate. Here’s to simple recipes that become family moments.
Fried Cheese Balls
Print ThisIngredients
- 2 large egg whites, at room temperature
- 5 ounces medium cheddar cheese, grated (about 1¼ cups)
- Vegetable oil for deep frying
Instructions
Step 1: Beat the Egg Whites
Whip egg whites until stiff, glossy peaks form.
Step 2: Add the Cheese
Fold in grated cheddar gently, keeping the mixture airy.
Step 3: Scoop and Chill
Scoop into mounds (1½ tbsp each) and chill for 30 minutes.
Step 4: Heat Oil
Heat 4 inches of oil in a Dutch oven to 350°F.
Step 5: Shape and Fry
Lightly roll mounds into balls. Fry in batches for 1 to 1½ minutes, turning until golden.
Step 6: Drain and Serve
Drain on paper towels. Serve hot and gooey.
