Cheese Bites (Printable Version)
Crispy and light cheese bites whipped up with cheddar and egg whites. Only 3 ingredients and super easy to make!
# 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:
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.
02 -
Carefully combine the shredded cheddar with the stiff egg foam. Do it softly to keep the mix puffy and airy.
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.
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.
05 -
Take the chilled mounds and shape them softly into balls. Don’t press too hard—keeping the fluffiness matters here.
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.
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:
01 -
Egg whites whip better when they’re at room temperature and hold firmer peaks.
02 -
Use a deeper amount of oil so the cheese balls can float and you can easily flip them.
03 -
Try swapping in hard cheeses like gouda, jack, or pepper jack for new flavors.
04 -
If the scooped mixture doesn’t hold well after chilling, toss in a little extra shredded cheese.
05 -
If they flatten or lose their shape after frying, they might have needed a few more seconds in the oil.