Why should egg whites be at room temperature?

Warmer egg whites whip up quicker and get fluffier and firmer compared to cold ones.

Can I swap cheddar for a different cheese?

Sure! Most hard cheeses work great. Try a mix or go for gouda, jack, or pepper jack.

What if the mixture gets too soft to shape?

Add a little more grated cheese if it's too soft. The mix should hold its shape when you scoop it.

How do I know they're done frying?

They're ready when they're golden all over and stay round after frying. If they flatten, fry for a bit longer.

Can I save any leftovers?

Keep in the fridge for up to 3 days and reheat in the microwave or air fryer. The texture won't be as gooey, but they'll still taste good.

Crunchy Cheese Bites

Category: Quick Bites for Every Gathering

Whip up egg whites, mix in shredded cheddar, chill, and fry. They're crunchy, golden, and ready in 46 minutes. Yields 15 bites.

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By Ana

Updated on Mon, 23 Jun 2025 17:15:16 GMT

Crispy Crunchy Cheese Bites | homebitesbyana.com

Recipe FAQs

→ Why should egg whites be at room temperature?: Warmer egg whites whip up quicker and get fluffier and firmer compared to cold ones.
→ Can I swap cheddar for a different cheese?: Sure! Most hard cheeses work great. Try a mix or go for gouda, jack, or pepper jack.
→ What if the mixture gets too soft to shape?: Add a little more grated cheese if it's too soft. The mix should hold its shape when you scoop it.
→ How do I know they're done frying?: They're ready when they're golden all over and stay round after frying. If they flatten, fry for a bit longer.
→ Can I save any leftovers?: Keep in the fridge for up to 3 days and reheat in the microwave or air fryer. The texture won't be as gooey, but they'll still taste good.

Cheese Bites

Crispy and light cheese bites whipped up with cheddar and egg whites. Only 3 ingredients and super easy to make!

Prep Time

15 min

Cooking Time

1 min

Total Time

16 min

By: Ana

Category: Snacks & Appetizers

Skill Level: Intermediate

Cuisine: American

Yields: 15 Servings (15 cheese balls)

Dietary Preferences: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Main ingredients

01 5 oz of medium cheddar, shredded (about 1 1/4 cups)

02 2 large egg whites, brought to room temperature

03 Oil for frying, like vegetable oil

Steps

Step 01

Grab a stand mixer or a handheld one and whisk the egg whites until stiff peaks show up. The foam should be bright white and firm enough to keep its shape.

Step 02

Carefully combine the shredded cheddar with the stiff egg foam. Do it softly to keep the mix puffy and airy.

Step 03

Scoop out small portions (use a 1 1/2-tablespoon scoop) and plop them onto a baking tray. Cool in the fridge for a good 30 minutes so they firm up.

Step 04

While waiting for the cheese mixture to chill, heat 4 inches of oil in a deep pot or Dutch oven to 350°F. Keep it steady between 350°F and 375°F as you cook.

Step 05

Take the chilled mounds and shape them softly into balls. Don’t press too hard—keeping the fluffiness matters here.

Step 06

Gently drop a few cheese balls into the hot oil, making sure they don’t bump into each other. Stir them around for even cooking for about 1 to 1 1/2 minutes until golden and crisp.

Step 07

Use a slotted spoon to scoop out the cheese balls and put them on paper towels to soak up extra oil. Enjoy them right away while they're melty and warm!

Notes

Egg whites whip better when they’re at room temperature and hold firmer peaks.
Use a deeper amount of oil so the cheese balls can float and you can easily flip them.
Try swapping in hard cheeses like gouda, jack, or pepper jack for new flavors.
If the scooped mixture doesn’t hold well after chilling, toss in a little extra shredded cheese.
If they flatten or lose their shape after frying, they might have needed a few more seconds in the oil.