Crisp cheese balls with cheddar, cream cheese and jalapeños. A soft centre and a crunchy coating, – one of my favourite snacks. Homemade “chili cheese tops” are very easy to make, – and they taste wonderful. I have been through several different combinations, – but now I have finally found my favourite. And no, they are not like the ones from McD – they are much better 😉
Cheese balls with cheddar and jalapeños – Chili cheese tops
Recipe for crisp cheese balls with cheddar, cream cheese and jalapeños.This batch makes about 22.
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Ingredients
Cheese balls
- 200 g cheddar (preferably from a block), coarsely grated or use half mozzarella
- 100 g full-fat cream cheese (not light)
- 2 fresh jalapeños, finely chopped
Flour mixture
- 50 ml plain flour
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp mild chilli powder (optional)
For coating and frying
- 200-300 ml dried breadcrumbs
- 2-3 eggs
- 2 l rapeseed oil or another neutral oil for deep-frying
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Method
- Mix the ingredients for the cheese balls, – stir until thoroughly combined.
- Roll the mixture into balls of about 15 g each. They should not be much bigger than that, – that way you make sure the cheese has time to melt and turn soft and gooey without the balls bursting or getting too dark during cooking.
- In a deep plate, mix the ingredients for the flour mixture, and tip the breadcrumbs into another.
- Whisk the eggs thoroughly. You should be able to lift the whisk out without any egg clinging to it, – only then are they whisked enough.
- Roll the balls thoroughly in the flour, then give them a double coating. That is, roll them in egg, then in breadcrumbs, – back into the bowl of egg and then another layer of breadcrumbs. Place them on a chopping board as you go.It is important to do this step thoroughly, as the coating is what keeps the cheese inside the balls.
- Chill the balls in the fridge for about 15 minutes, – meanwhile heat the oil.
- Heat the oil to about 170°C.
- Deep-fry the cheese balls in small batches, – I fry 4-5 at a time. Keep a close eye on them the whole time, – it happens very quickly. Lift them out with a slotted spoon when they are golden and let them drain on a little kitchen paper.
- The cheese will naturally firm up as they cool, – so serve them straight away.
Nutrition
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Er det muligt at lave disse i forvejen og så varme dem op igen? Evt. fryse dem ned til senere brug? Eller er det bedst på dagen?
Hej Katrine
Jeg prøvede at fryse nogen ned og efterfølgende varme dem i ovnen, – og synes ikke de var ligeså lækre, som da de var frisklavet, desværre. De fik ikke samme sprøde ydre.
Måske hvis de var kommet i frituren på ny, men det har jeg desværre ikke prøvet 🙂
Warm wishes, Dianna
De kan fryses og varmes i en airfryer, så er de så gode som nye.
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