Fried Cheese Balls

Crispy, golden-fried balls of melted cheese — that’s what I call comfort food at its finest. These bite-sized snacks deliver the perfect combination of crunch on the outside and gooey, stretchy cheese on the inside. Whether I serve them as party appetizers or a quick indulgent snack, they always disappear fast.

Why You’ll Love This Recipe

I love how simple and satisfying these fried cheese balls are. They take just a handful of ingredients and a few quick steps to make. They’re versatile too — I can switch up the type of cheese or season the coating to match whatever flavor I’m craving. Best of all, they fry up in just a minute or two and are ready to serve piping hot with my favorite dipping sauces.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 200 g mozzarella cheese (or firm melting cheese), cut into cubes

• ½ cup all-purpose flour

• 1 large egg, beaten

• ½ cup breadcrumbs

• Salt and pepper, to taste

• Oil for frying (vegetable, canola, or similar)

directions

1. I start by cutting the cheese into bite-sized cubes, about 2 cm each.

2. I season the flour with a bit of salt and pepper, then dredge each cheese cube, shaking off any excess.

3. Next, I dip each cube into the beaten egg, making sure it’s fully coated.

4. I roll the cubes in breadcrumbs until completely covered. For an extra crispy finish, I sometimes dip them again in egg and breadcrumbs for a double coating.

5. Then, I chill the coated cheese balls in the fridge or freezer for about 15–20 minutes. This helps them hold their shape when frying.

6. I heat oil in a deep pan or fryer to around 175–180 °C (350–360 °F).

7. I fry the cheese balls in batches, gently lowering them into the hot oil and turning them as needed, until they’re golden brown (about 1–2 minutes).

8. I remove them with a slotted spoon and let them drain on paper towels.

9. I serve them hot, sometimes with marinara, aioli, or sweet chili sauce for dipping.

Servings and timing

• Yield: about 12–15 cheese balls (depending on size)

• Prep Time: 15 minutes (plus chilling)

• Cook Time: 5 minutes (for frying batches)

• Total Time: 20–25 minutes

Variations

I like experimenting with this recipe by switching out the cheese — cheddar, gouda, or even a mix work beautifully. I sometimes add garlic powder, paprika, or Italian seasoning to the breadcrumb mix for a boost of flavor. And when I want a little kick, I stir some chili flakes into the flour before dredging. Double coating the cheese balls gives them an extra crispy crust, which I love.

storage/reheating

To store leftovers, I let the cheese balls cool completely, then refrigerate them in an airtight container for up to 3 days. For longer storage, I freeze them in a single layer before transferring to a freezer bag. To reheat, I pop them in an oven or air fryer at 180°C (350°F) until heated through and crispy again — about 5–8 minutes. I avoid microwaving them, since they can get soggy.

FAQs

How do I keep the cheese from leaking while frying?

Chilling or briefly freezing the coated cheese balls helps prevent the cheese from melting too quickly and leaking out during frying. I also make sure the coating is sealed well — double coating helps too.

Can I use an air fryer instead of deep frying?

Yes, I can make these in an air fryer. I spray them lightly with oil and cook at 200°C (400°F) for about 6–8 minutes, flipping halfway through. They won’t be quite as golden but still tasty.

What dipping sauces go best with fried cheese balls?

My favorites are marinara, garlic aioli, or sweet chili sauce. Ranch or sriracha mayo also pair well, depending on the seasoning I’ve used in the coating.

Can I make these ahead of time?

Yes. I often coat the cheese balls and keep them chilled or frozen until I’m ready to fry. That way, I can just fry and serve fresh when I need them.

What cheese works best for frying?

Mozzarella is my go-to because it melts beautifully, but I also love mixing in gouda or cheddar for flavor. The key is using a firm cheese that won’t melt too fast.

Conclusion

These fried cheese balls are one of my favorite quick appetizers — crispy, cheesy, and totally satisfying. They’re simple to make and easy to customize, whether I’m feeding a crowd or just treating myself. Once I tried them, they quickly became a go-to snack in my kitchen.