Spicy Crispy Cheese Poppers (Print Version)
# Ingredients:
→ For the Cheese Mixture
01 -
2 cups shredded mozzarella cheese
02 -
½ cup crumbled blue cheese
03 -
½ cup cream cheese, softened
04 -
¼ cup buffalo sauce
05 -
½ teaspoon garlic powder
06 -
½ teaspoon onion powder
07 -
¼ teaspoon salt
08 -
½ teaspoon smoked paprika
→ For the Coating
09 -
1 cup all-purpose flour
10 -
2 large eggs, beaten
11 -
1 ½ cups panko breadcrumbs
12 -
½ teaspoon cayenne pepper (optional, for extra heat)
→ For Frying and Serving
13 -
2 cups vegetable oil (for frying)
14 -
Ranch or blue cheese dressing, for dipping
# Instructions:
01 -
In a bowl, combine the mozzarella, blue cheese, cream cheese, buffalo sauce, garlic powder, onion powder, salt, and smoked paprika. Mix well until smooth
02 -
Scoop about 1 tablespoon of the cheese mixture and roll it into a ball. Repeat with the remaining mixture. Place them on a baking sheet lined with parchment paper
03 -
Freeze the cheese balls for at least 30 minutes to firm up. This helps prevent them from falling apart when frying
04 -
Place the flour in one shallow bowl, the beaten eggs in another, and the panko breadcrumbs mixed with cayenne pepper in a third
05 -
Roll each frozen cheese ball in flour, dip it in the beaten eggs, then coat it with panko breadcrumbs, pressing gently to adhere. Repeat for a thicker crust if desired
06 -
In a deep saucepan or fryer, heat the vegetable oil to 350°F (175°C)
07 -
Carefully drop a few cheese balls at a time into the hot oil. Fry for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels
08 -
Serve warm with ranch or blue cheese dressing for dipping
# Notes:
01 -
Freeze the cheese balls thoroughly before frying to prevent melting
02 -
Double coating in breadcrumbs creates an extra crispy crust
03 -
Fry in small batches to maintain oil temperature
04 -
Can be made ahead and frozen before frying for up to 1 month