Crispy on the outside, melty in the middle—these airy cheddar cheese puffs are made with just egg whites and cheese! A simple, irresistible snack that’s perfect for parties or quick bites.
đź“‹ Recipe Card
👨‍🍳 Servings: 12–14 puffs
⏱ Prep Time: 15 minutes
đź•’ Chill Time: 30 minutes
🔥 Cook Time: 1–2 minutes per batch
🏷️ Tags: Gluten-Free, Low-Carb, Snack, Party Food
🍽 Dietary Info: Vegetarian | Gluten-Free | Low Carb
đź›’ Ingredients Checklist
Main Ingredients:
Egg whites (room temperature)
Medium cheddar cheese (grated)
Vegetable oil (for deep frying)
👩‍🍳 Instructions
Whip the Egg Whites
In a stand mixer or with a hand mixer, beat room-temperature egg whites until stiff peaks form.
Fold in the Cheese
Gently fold grated cheddar into the stiff egg whites. Do not overmix or deflate.
Scoop & Chill
Scoop into small mounds using a 1½ tbsp cookie scoop.
Place on a baking sheet and chill for at least 30 minutes.
Heat the Oil
Heat 4 inches of oil in a Dutch oven to 350°F. Maintain between 350–375°F during cooking.
Shape & Fry
Lightly roll each mound into a ball. Don’t compress too much.
Fry in batches for 1–1½ minutes, turning constantly for even browning.
Drain & Serve
Remove with a slotted spoon and drain on paper towels.
Serve immediately while hot and gooey.
đź’ˇ Notes & Tips
Room temp egg whites = better volume and stability.
Don’t skip the chilling step—it helps the puffs hold together.
Fry only a few at a time to prevent the oil temperature from dropping.
Want a twist? Try pepper jack or smoked gouda for extra flavor.
đź’¬ A Surprisingly Simple Indulgence
Would you believe these golden bites are made with just two ingredients? This recipe came from a weekend of fridge-scavenging and a need for something crunchy and cheesy without breading. The result? Pillowy puffs that are light, crispy, and packed with rich cheddar flavor.
Perfect for guests, game night, or your own private snack attack.
📸 Step-by-Step Cooking Guide
1. Beat the Egg Whites
You want them glossy and stiff—lift your whisk, and the peak should stand up without drooping.
Tip: Use a metal or glass bowl—plastic can hold oils that prevent whipping.
2. Fold in the Cheese
Gently use a spatula to incorporate the grated cheese into the egg whites. Keep it fluffy.
Optional: Add a pinch of cayenne or smoked paprika for a flavor kick.
3. Scoop & Chill
Form loose mounds—don’t worry about perfect shapes. Chilling makes them easier to fry and keeps them from falling apart.
Quick Tip: Use parchment paper to prevent sticking.
4. Fry Until Golden
Turn constantly in the oil for even cooking. Don’t walk away—they fry fast!
Visual Cue: They’ll puff slightly and turn a rich golden brown in about 90 seconds.
🧂 Ingredient Insights & Substitutions
Egg Whites:
Must be room temperature for best results. 2 large egg whites = ~60g.
Cheese:
Cheddar is the classic, but you can also use:
Monterey Jack (milder)
Pepper Jack (spicy)
Gouda (smoky richness)
Avoid soft cheeses—they’ll melt too much and lose structure.
Oil:
Use vegetable, canola, or peanut oil. Make sure it’s fresh and not reused (old oil affects flavor and texture).
🔄 Flavor Variations & Serving Ideas
Mix It Up:
Add chopped chives or green onions to the mix.
Stir in a dash of garlic powder or cayenne for seasoning.
Dip Pairings:
Serve with spicy marinara, ranch, or a smoky aioli.
Pair with honey mustard for a sweet-savory contrast.
When to Serve:
Game night snack
Party appetizer
Side to a bowl of tomato soup
🧊 Storage, Reheating & Make-Ahead Tips
Storage:
Best enjoyed fresh. Leftovers can be stored in an airtight container in the fridge for 1–2 days.
Reheating:
Reheat in a toaster oven or air fryer at 350°F for 5 minutes. Avoid microwaving—they lose crispiness.
Make-Ahead:
You can prep the mounds and chill up to 24 hours in advance. Fry just before serving.
Shelf Life Note:
They’re crispiest within 10 minutes of frying. For gatherings, fry in small batches and serve hot.
🧾 Nutrition (Per Puff – Approx. 1 of 12)
Calories: ~100 kcal
Fat: ~8g
Carbs: ~0.5g
Protein: ~6g
Allergens: Contains dairy, egg
Note: Values are approximate and based on cheddar cheese; may vary with substitutions.
âť“ FAQ
Q: Can I bake these instead of frying?
A: Baking won’t yield the same crispy exterior. For best results, fry in hot oil.
Q: Why did my cheese balls deflate?
A: They may have been undercooked. Try frying a few seconds longer until deeply golden.
Q: Can I make them in an air fryer?
A: Possibly, though results will vary. Try spraying lightly with oil and air-frying at 375°F for 5–6 minutes.
Q: Can I use pre-shredded cheese?
A: It’s best to shred your own. Pre-shredded cheese has anti-caking agents that may affect texture.
đź’¬ Light, Crispy, and Seriously Addictive
These cheddar cheese puffs are like cheese clouds with a golden crust—dangerously snackable and made with just two ingredients. The moment you bite into one, you’ll see why they’ve become a go-to in my kitchen.
📣 Let’s Talk Cheese!
Did you try this recipe? Share your results or your creative twists in the comments! Tag @YourBlogHandle on social with your crispy creations 🧀✨
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