Frequently Asked Questions
→ Why do I need to use room temperature egg whites?
Room temperature egg whites whip up faster and create more stable, voluminous peaks than cold egg whites straight from the fridge.
→ Can I use different types of cheese?
Yes! Any hard cheese works well. Try jack, pepper jack, gouda, or even a mix of cheeses for different flavors.
→ What if my cheese balls fall apart when I roll them?
If the mixture is too soft after chilling, add a bit more grated cheese to help bind it together. The mixture should hold its shape when scooped.
→ How do I know when they're done frying?
They should be golden brown all over and hold their round shape. If they deflate after removing from oil, they need a few more seconds of cooking.
→ Can I store leftover fried cheese balls?
Store in the fridge for 2-3 days and reheat in the microwave or air fryer. They won't be quite as gooey as fresh, but still tasty.
Fried Cheese Balls
Ultra-light and crispy fried cheese balls made with whipped egg whites and cheddar. Only 3 ingredients needed!
Prep Time 15 Minutes
Cook Time 1 Minutes
Total Time 16 Minutes
Difficulty: Intermediate
Cuisine: American
Yield: 15 Servings (15 cheese balls)
Dietary: Low-Carb, Vegetarian, Gluten-Free
Ingredients
→ Main ingredients
01 2 large egg whites, at room temperature
02 5 ounces medium cheddar cheese, grated (about 1¼ cups)
03 Vegetable oil for deep frying
Instructions
Step 01
Using a stand mixer or electric mixer, beat the room temperature egg whites until stiff peaks form. The egg whites should be white and create a firm foam that holds its shape.
Step 02
Gently fold the grated cheddar cheese into the stiff egg whites until well combined, being careful not to deflate the mixture.
Step 03
Use a 1½ tablespoon cookie scoop to portion the mixture into small mounds on a baking sheet. Refrigerate for at least 30 minutes to firm up the mixture.
Step 04
While the cheese balls chill, heat at least 4 inches of oil in a Dutch oven to 350°F. Maintain the temperature between 350-375°F throughout cooking.
Step 05
Gently roll each chilled mound into a loose ball shape. Don't pack them tightly - you want to keep the light, airy texture from the egg whites.
Step 06
Carefully drop several cheese balls into the hot oil, making sure they don't touch each other. Fry for 1-1½ minutes, turning constantly to cook evenly on all sides until golden brown.
Step 07
Remove the fried cheese balls with a slotted spoon and place on paper towels to drain excess oil. Serve immediately while hot and gooey.
Notes
Room temperature egg whites whip better and create more stable peaks than cold ones.
Use a deeper pot of oil so you can easily turn the cheese balls while they cook without them sticking to the bottom.
You can substitute other hard cheeses like jack, pepper jack, or gouda for different flavors.
If the mixture doesn't hold together well after chilling, add a bit more grated cheese.
If cheese balls deflate after frying, they may need a few more seconds of cooking time for a golden color all around.
Tools You'll Need
Stand mixer or electric mixer
Dutch oven or deep pot
Cookie scoop (1½ tablespoon size)
Candy thermometer
Slotted spoon
Paper towels
The most important part is just ahead — click NEXT »»
