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Cheese Balls

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 the mixture

  1. Mix the cheese, salt, and paprika in a bowl.

  2. Add the beaten egg whites and mix until combined.

Shape and fry

  1. Shape the mixture into small balls.

  2. Roll the balls in sifted cracker crumbs.

  3. Fry in deep oil until golden brown, about 1 minute.

  4. Drain on paper towels and serve.

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

American factory cheese
Forms the main body of the balls and provides rich, savoury flavour.
Egg whites
Bind the cheese mixture so the balls hold their shape.
Cracker crumbs
Form a crisp, golden coating that browns during frying.

The step that matters

Frying in deep oil. The oil must be hot enough to brown the crumb coating quickly. If it is too cool, the coating absorbs oil and turns greasy, and the soft cheese centre can leak out before the outside sets.

“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.

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