Golden, crunchy, and gooey inside — Deep Fried Cheddar Cheese Balls are the perfect party snack. This straightforward recipe makes crisp, breadcrumb-coated bites with a flavorful cheddar-cream cheese center. Chill to firm them, double-coat for a crunchy shell, and fry briefly so the centers melt without leaking.
Love cheese? Read more about why you might be craving it here.
- Yield: ~24 balls (1-inch)
- Prep time: 20 minutes active + 1 hour chilling
- Cook time: 2–4 minutes per batch
- Total time: ~1 hour 30 minutes (including chilling)
Ingredients
- 8 oz (225 g) sharp cheddar, finely shredded
- 4 oz (115 g) cream cheese, softened
- 2 tbsp finely chopped chives or green onion
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp kosher salt (adjust to taste)
- Freshly ground black pepper, to taste
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 1 tbsp milk (optional, for egg wash)
- 2 cups (200 g) panko breadcrumbs (or regular breadcrumbs)
- Vegetable oil or peanut oil for deep frying (enough for 2–3 inches in a pot)
Equipment
- Mixing bowl
- Spoons or small cookie scoop (1-inch)
- Baking sheet and parchment
- Shallow bowls for flour/egg/panko
- Deep pot and candy/deep-fry thermometer (or deep fryer)
- Slotted spoon or spider, paper towels
Instructions
- In a bowl, combine shredded cheddar, softened cream cheese, chives, garlic powder, onion powder, salt, and pepper. Mix until evenly incorporated and soft but firm enough to shape.
- Scoop tablespoon-sized portions (about 1-inch) and roll into balls. Place on a parchment-lined baking sheet. Cover and chill at least 1 hour — chilling helps them hold shape while coating and frying.
- Set up a breading station: bowl of flour, bowl of beaten eggs with 1 tbsp milk, and bowl of panko. For a thicker crust, place an extra bowl of panko for a second coat.
- Remove chilled cheese balls from fridge. Roll each ball lightly in flour, shake off excess, dip in egg wash, then coat in panko. For extra-crispy results, return to egg wash and panko for a double coating. Place back on the baking sheet and freeze for 20–30 minutes to firm (this minimizes cheese leakage).
- Heat oil in a deep pot to 350°F (175°C). Use enough oil for at least 2 inches of depth. Maintain temp; don’t let it climb above 375°F.
- Fry balls in small batches (do not overcrowd) for 1.5–2.5 minutes, turning if needed, until golden brown. Remove with a slotted spoon and drain on paper towels. If oil temp drops, let it return to 350°F before the next batch.
- Let cool 1–2 minutes before serving — the center will be very hot and molten. Serve with your favorite dipping sauce (ranch, marinara, or spicy aioli).
Tips & Variations
- If you prefer cube-style fried cheddar, use small 1/2-inch cheddar cubes, freeze solid, then double-coat and fry briefly (1–1.5 minutes). Expect a shorter fry time and slightly more risk of leaking.
- Use panko for maximum crunch; mix in 1/4 tsp smoked paprika or cayenne into the breadcrumbs for a flavor kick.
- Make ahead: assemble and freeze on a sheet, then store in a zip-top bag. Fry from frozen — add 30–60 seconds to fry time.
- For milder, creamier centers, substitute half the shredded cheddar with Monterey Jack or mozzarella.
Safety & Serving
- Cheese centers get very hot; allow a short rest before eating and warn guests.
- Drain on paper towels to remove excess oil. Reheat leftover balls in a 375°F oven or air fryer for 5–7 minutes to re-crisp.