This simple three-ingredient treat has been my go-to for last-minute gatherings and late-night cravings. I first discovered this technique when I wanted a snack that felt indulgent without a long list of ingredients. Beating the egg whites into a stable foam and gently folding in grated cheddar creates a remarkable contrast: an impossibly light shell that puffs into a golden crisp, giving way to molten cheese. The first time I served these at a family game night, the bowl emptied faster than any other appetizer on the table. What makes these so special is the texture and the element of surprise. From the outside they look like delicate, golden morsels; on the inside they are decadently gooey. They are also very forgiving — even if a ball deflates a little after frying, the flavor is still outstanding. I like to keep a small plate warm in the oven so guests can enjoy them piping hot, and I always note which guests prefer pepper jack or smoked gouda when I make a larger batch. This version leans American and simple: medium cheddar, room-temperature egg whites, and neutral frying oil.

Ingredients

• Egg whites (2 large): Use room-temperature whites for better volume when whipping. If you separate eggs ahead of time, bring the whites to room temperature for 10–15 minutes before beating. I prefer fresh eggs for the cleanest flavor.
• Medium cheddar cheese (5 ounces, about 1 1/4 cups grated): Grate from a block for best melting and texture. Sharp cheddar works beautifully for bold flavor; mild cheddar will produce a subtler taste. Brands like Cabot or Tillamook melt reliably and have good salt balance.
• Vegetable oil for frying: A neutral high-heat oil such as canola, sunflower, or classic vegetable oil. Plan for enough to create a 3–4 inch deep pool in a heavy Dutch oven so you can roll the balls as they fry.

Instructions

Whip the egg whites: Using a standing mixer with the whisk attachment or an electric hand mixer, beat the 2 large room-temperature egg whites until stiff peaks form. This takes about 3–5 minutes on medium-high speed. Look for glossy, white peaks that hold their shape when you lift the whisk. Overbeating will dry them out, so stop once the peaks are firm but still slightly glossy. Fold in the cheese: Gently fold the grated cheddar into the whipped whites with a spatula. Use a gentle motion from the bottom up to keep the mixture airy. The goal is a cohesive, slightly sticky mixture that still has air trapped inside; this air is what makes the exterior puff and crisp during frying. Portion and chill: Use a small cookie scoop (I use a 1 1/2 tablespoon size) to portion mounds onto a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes; this firms the mixture and helps the balls hold shape when they hit hot oil. Heat the oil: Pour oil into a heavy Dutch oven to a depth of about 3–4 inches and heat to 350°F. Use a thermometer to maintain between 350°F and 375°F while frying. A consistent temperature ensures even browning and prevents the cheese from leaking out. Shape and fry: Gently roll each chilled mound into a loose ball — you want to retain the airiness, so do not compress tightly. Drop several at a time into the preheated oil, leaving space between them to avoid sticking. Fry for about 1 to 1 1/2 minutes, turning constantly with a slotted spoon to brown evenly. Aim for a deep golden color. Drain and serve: Remove fried balls with a slotted spoon and transfer to paper towels to drain excess oil. Serve immediately for the best gooey interior, or keep in a warm 200°F oven briefly while frying the remaining batches.

Storage Tips

Store cooled cheese balls in a single layer in an airtight container in the refrigerator for up to 2–3 days. If stacking is necessary, separate layers with parchment to prevent sticking. For reheating, the air fryer at 350°F for 3–4 minutes refreshes the exterior and warms the interior without sogginess; a quick 15–20 second microwave burst will heat them but can soften the crispness. To freeze, freeze on a tray until solid, then transfer to a freezer bag for up to one month; reheat straight from frozen in a 350°F oven for 10–12 minutes until heated through.

Ingredient Substitutions

Swap medium cheddar with sharp or extra-sharp for a punchier flavor, or use smoked gouda for a deeper, savory note. Pepper jack adds heat and works well for game-day variations. If you prefer a creamier interior, grate a softer melting cheese like fontina but blend it with a firmer cheese to avoid too much oozing. For lower-fat versions, use a reduced-fat cheddar though the texture may be slightly less rich. Because the structure relies on beaten whites, omitting them is not recommended.

Serving Suggestions

Serve these on a warmed platter garnished with chopped chives or smoked paprika for color. Pair with tangy accompaniments such as a roasted garlic aioli, marinara sauce, or a simple dill-yogurt dip. They make a delightful addition to appetizer spreads at parties, or serve alongside a crisp salad for a contrast of textures. For brunch, offer them with sliced tomatoes and a peppery arugula salad.

Cultural Background

While bite-sized fried cheese appears in many cuisines, these airy cheese balls are a modern American twist on classic fried cheese traditions. The technique of incorporating whipped egg whites to create a light interior owes more to refined patisserie methods than to traditional savory frying, resulting in an unexpected combination of airy texture and melty cheese that feels both playful and indulgent on casual American tables.

Seasonal Adaptations

In colder months, use bold, aged cheeses and fold in a pinch of smoked paprika or finely chopped roasted jalapeño for warmth. In the summer, lighten the accompaniment with a bright herb salsa or lemony yogurt dip and pair with seasonal tomatoes. For holidays, serve cheese balls with cranberry-chive relish or a mustard-maple dip to echo festive flavors.

Meal Prep Tips

Make the cheese-and-white mixture in the morning, portion it into chilled mounds, and refrigerate until ready to fry that evening. Alternatively, shape and freeze the mounds on a tray; when firm, transfer to a bag and fry from frozen as needed. Keep a thermometer handy to monitor oil temperature while frying multiple batches; consistent heat produces consistent results and helps keep the balls uniformly puffed and golden.

This small, high-impact snack brings a lot of joy to gatherings and quiet nights alike. With just a handful of ingredients and a few technical steps, you can serve something that feels truly special — crispy, light, and irresistibly cheesy.