How to Make Golden Cheese Spheres

Temperature Management

Control cheese mixture temperature throughout preparation for perfect sphere formation.

Breading Technique

Master the three-step breading process to create a seal that prevents cheese leakage.

Frying Precision

Monitor oil temperature closely for the ideal balance of melted interior and crispy exterior.

Timing Mastery

Perfect the exact moment to remove spheres when golden but before cheese escapes.

Baking Tips

Keep cheese mixture cold throughout the process to make handling easier and prevent leaking during frying.

If the cheese balls start to soften while you're working, return them to the freezer for a few minutes.

For best results, maintain oil temperature between 340-360°F. Use a kitchen thermometer for accuracy.

Double-breading (going through the egg and breadcrumb steps twice) creates an extra crispy shell that helps prevent cheese leakage.

These can be prepared up to the breading stage and refrigerated for up to 24 hours before frying.

For a baked version, arrange on a parchment-lined baking sheet, spray with cooking oil, and bake at 425°F for 10-12 minutes, turning halfway.

Try adding finely chopped jalapeños or bacon bits to the cheese mixture for flavor variations.

Golden Cheese Spheres

Name: Golden Cheese Spheres
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 24 cheese spheres
Cuisine: American, Italian-Inspired
Ingredients: 2 cups sharp cheddar cheese, grated; 1 cup mozzarella cheese, grated; 4 oz cream cheese, softened; 1 tablespoon garlic powder; 1 teaspoon dried oregano; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 large eggs, beaten; 1 tablespoon water; 1 cup all-purpose flour; 2 cups panko breadcrumbs; 1/2 cup finely grated Parmesan cheese; Vegetable oil for frying (approximately 4 cups); For dipping sauce:; 1/2 cup marinara sauce; 1/2 cup ranch dressing; 2 tablespoons fresh chives, chopped (for garnish)

These Golden Cheese Spheres are irresistibly crispy on the outside with a warm, gooey center that stretches into perfect cheese pulls with every bite. Featuring a blend of sharp cheddar and mozzarella rolled in a seasoned coating and fried to golden perfection, they make an impressive appetizer for gatherings or a delicious snack for casual enjoyment.

Prep Time

25 Minutes

Cook Time

15 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

2 cups sharp cheddar cheese, grated

1 cup mozzarella cheese, grated

4 oz cream cheese, softened

1 tablespoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs, beaten

1 tablespoon water

1 cup all-purpose flour

2 cups panko breadcrumbs

1/2 cup finely grated Parmesan cheese

Vegetable oil for frying (approximately 4 cups)

For dipping sauce:

1/2 cup marinara sauce

1/2 cup ranch dressing

2 tablespoons fresh chives, chopped (for garnish)

Instructions

In a large bowl, combine the grated cheddar, mozzarella, and softened cream cheese. Add the garlic powder, dried oregano, paprika, cayenne pepper (if using), salt, and black pepper. Mix thoroughly until well combined.

Cover the cheese mixture and refrigerate for 15 minutes to firm up, making it easier to handle.

Once chilled, scoop approximately 1 tablespoon of the cheese mixture and roll between your palms to form a ball about 1-inch in diameter. Place on a parchment-lined baking sheet. Repeat with remaining mixture to make approximately 24 balls.

Place the formed cheese balls in the freezer for 10 minutes to firm up further.

Meanwhile, prepare your breading station: In one shallow bowl, combine flour with a pinch of salt and pepper. In a second bowl, whisk together eggs and water. In a third bowl, mix panko breadcrumbs with grated Parmesan cheese.

Remove cheese balls from the freezer. One at a time, roll each ball first in the flour mixture, then dip in the egg wash, and finally coat thoroughly with the panko-Parmesan mixture, pressing gently to adhere. For an extra crispy coating, dip the balls back into the egg wash and then into the breadcrumb mixture a second time.

Return the breaded cheese balls to the baking sheet and refrigerate for at least 10 minutes to set the coating.

In a deep, heavy-bottomed pot or Dutch oven, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the cheese balls completely.

Working in batches of 4-5 balls at a time to avoid overcrowding, carefully lower the cheese balls into the hot oil using a slotted spoon.

Fry for about 2-3 minutes, turning occasionally, until they achieve a deep golden brown color on all sides.

Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

Serve immediately while hot and cheese is still melty, accompanied by marinara sauce and ranch dressing for dipping. Garnish with chopped chives if desired.

Golden Cheese Spheres

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Golden Cheese Spheres

Golden Cheese Spheres

Ingredients

Instructions