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Cheese Balls with a Modern Twist

These cheese balls combine nostalgic comfort with a fresh, modern flavor profile. Made by mixing softened cream cheese with sharp cheddar, herbs, and lemon, then shaping and frying until golden and crispy, they offer a gooey interior and crunchy exterior. Perfect for casual gatherings or cozy nights, they can be served warm or chilled, making them versatile and irresistible.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 8 oz cream cheese softened at room temperature
  • 1.5 cups shredded sharp cheddar cheese freshly grated
  • 1/4 cup chopped fresh herbs parsley or chives
  • 1 tablespoon lemon juice freshly squeezed
  • 1 large egg beaten for coating
  • 1.5 cups plain panko breadcrumbs for crunch
  • oil for frying vegetable or canola oil enough to submerge the balls

Equipment

  • Mixing bowl
  • Sturdy spoon or spatula
  • Small plate or shallow dish
  • Baking sheet
  • Thermometer
  • Deep skillet or heavy pan
  • Slotted spoon

Method
 

  1. Place softened cream cheese in a mixing bowl and mash it until smooth, ensuring no lumps remain.
  2. Add shredded cheddar, chopped herbs, and lemon juice to the cream cheese. Mix everything together until the mixture is creamy, well combined, and slightly fluffy, about 2-3 minutes.
  3. Using your hands or a small scoop, shape the mixture into 1.5-inch spheres. Place them on a parchment-lined tray. If the mixture feels too sticky, chill it in the fridge for 10 minutes to firm up.
  4. Pour oil into a deep skillet or heavy pan, enough to fully submerge the balls. Heat the oil over medium-high heat until it reaches 180°C/350°F, using a thermometer to check.
  5. Place the breadcrumbs on a small plate. Dip each cheese ball into the beaten egg, then roll it in the breadcrumbs, pressing gently to adhere for a crispy crust. For an extra crunch, double coat by repeating the egg dip and breadcrumb roll.
  6. Carefully lower the coated cheese balls into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until they’re golden brown and crispy, with a crackling sound and even color.
  7. Use a slotted spoon to remove the cheese balls from the oil, draining excess oil on paper towels. Rest for 1-2 minutes to finish cooling slightly and allow the exterior to set.
  8. Serve the cheese balls warm or at room temperature, garnished with extra herbs if desired. Enjoy the crispy exterior with the gooey, cheesy interior, perfect for sharing!