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.
Servings 6 people
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
Instructions
- 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.