Skip to main content
Main

Cheese Balls

Cheese Balls are fried balls made from grated cheese, salt, paprika, egg whites, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Cheese Balls

Why it works: Cheese and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,253 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cheese Balls

Ingredients

Directions

Prepare

  1. Mix the grated cheese, salt, and paprika together.

  2. Beat the egg whites until stiff and fold them into the cheese mixture.

  3. Shape the mixture into small balls.

  4. Roll the balls in sifted cracker crumbs.

Fry and serve

  1. Fry the balls in deep oil until golden brown.

  2. Drain on paper towels and serve hot with a green vegetable salad.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grated cheese
Provides the main flavour and fat, and melts to bind the balls.
Whites of 3 eggs
Beaten to stiff foam, they lighten the mixture and help it hold its shape.
Sifted cracker crumbs
Form a crisp, browning coating on the outside of the balls.

The step that matters

Folding in the beaten egg whites. Fold gently so the whites keep their air. Overmixing deflates the foam, leaving dense balls that may spread or split in the oil.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More cheese balls recipes

with Tomato Sauce 4Cottage 3Fried 3 See all 102 →

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes