How long to fry cheese balls

Fry the cheese balls in a large amount of oil for 3-5 minutes , turning occasionally.

Cheese ball recipe

Cheese “Russian” or similar – 200 grams
Egg whites – from 4 large chicken eggs
Flour – 2 tablespoons
Vegetable oil – 4 tablespoons

How to fry cheese balls
1. Grate cheese, mix with proteins, mix gently.
2. Blind balls from the cheese-protein mass.
3. Roll each ball in flour, poured into a deep bowl.
4. Fry cheese balls with vegetable oil for 3-5 minutes.

How to Deep Fry Cheese Balls

Hard cheese – 200 grams
Chicken eggs – 2 pieces
Flour – 2 tablespoons
Breadcrumbs – 3 tablespoons
Vegetable oil – half a liter
Salt – to taste

How to deep-fry cheese balls
1. Rub the cheese on a fine grater, put in a bowl.
2. Add 1 egg white, salt and stir.
3. Form balls, as an option, add nuts, grapes, chocolate inside.
4. Salt the egg and the remaining yolk, beat.
5. Pour crackers into a deep plate, roll cheese balls in them.
6. Pour the oil into the fryer, bring to a boil and lower the balls.
7. Fry the cheese balls until golden brown for 3-5 minutes.

Tasty Facts

– For frying cheese balls, hard cheeses are suitable , for example, “Russian”, “Edam”, as well as processed cheese.

– Grilled cheese balls go well with hot coffee for breakfast, cold sweetened tea, dry wine from alcohol and cold unfiltered beer.

– Before breading, you can additionally salt the cheese balls and sprinkle with dried spices : black pepper, basil, paprika.

– Tomato or spicy sauces , warm bechamel and mustard are perfect for fried cheese balls.

– During frying, the cheese melts and acquires a special baked taste, so it is necessary to prepare cheese balls immediately before serving, and serve as hot as possible.

– When molding inside the cheese ball, you can put the filling – small olives (whole), pieces of sausage or ham (finely grate), pieces of another (soft) cheese and chopped greens.

– Cheese balls, if deep-fried, are ready as soon as they float to the surface of the oil. This is a universal method to check the readiness of a dish.