My Oven Fried Cheese Balls Recipes

FRIED CHEESE BALLS RECIPE

Steps:

• With an electric mixer or by hand, mix the cheese, egg and cornstarch (or flour) in a large bowl until a soft dough forms. Scoop 2 teaspoons of dough and roll into a ball. If desired, roll balls in cracker crumbs for an extra crispy coating. Refrigerate cheese balls until thoroughly chilled, about 30 minutes. In a medium frying pan, heat oil over high heat (350°F for deep frying). Fry cheese balls until golden brown, turning once, about 30-60 seconds per side. Drain on paper towels. Serve hot with your favorite sauce for dipping.

MY OVEN FRIED CHEESE BALLS

Steps:

• 1. Preheat your oven to 450
• 2. Place a wire rack on a foil-lined baking sheet and set aside.
• 3. In a medium bowl,mix to pepper and onion mixture with the cheese and cornstarch.
• 4. Season with salt and pepper to taste.
• 5. Form this mixture into 8 balls, squeezing out any excess liquid. (the balls will seem loose)
• 6. Transfer the balls to a plate and freeze for at least 15 minutes or until firm.
• 7. Put the flour in a shallow dish. Put the pando in another shallow dish.
• 8. In a medium bowl, whip the ege whites with a whisk until they are extremely foamy but not quite holding peaks.
• 9. Remove the cheee balls from the freezer. Working in batches, dredge the cheese ball in the flour, shaking off any excess.
• 10. Add the cheese balls to the egg whites and toss to coat them competely.
• 11. Add the cheese balls, a few pieces at a time. to the dish of panko and coat completly.
• 12. Spread the balls on the wire rack and spray them lightly with cooking spray.
• 13. Place in oven and bake until the reading is golden brown and crispy, about 5 to 7 minutes.
• 14. Meanwhile, combine the applesauce, jalapenos (optional) and mustard in a small bowl. Add salt and pepper to taste and stir.
• 15. Remove the cheese balls from the oven and serve with the sauce.

FRIED CHEESE BALLS

Steps:

• Line a baking sheet with parchment paper or waxed paper.
• Pour bread crumbs, Parmesan cheese, and Cheddar cheese into 3 separate piles on the prepared baking sheet. Combine milk and egg in a bowl and stir until well combined.
• Roll cream cheese into 1-inch balls. Split each ball in half and place sharp Cheddar inside of cheese ball; put it back together and shape cream cheese around the Cheddar cheese. Roll it in Parmesan and Cheddar cheeses until the outside is completely covered. Dip in the milk mixture and roll in bread crumbs until completely covered. Repeat with remaining cream cheese balls.
• Heat oil in a large saucepan to 350 degrees F (175 degrees C). Drop cheese balls in the hot oil and allow to get brown on all sides, 3 to 5 minutes. Drain on paper towels.

FRIED MAC AND CHEESE BALLS

Steps:

• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
• While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
• Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
• Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.