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Cheese Balls

Fried cheese balls made with egg whites, salt, paprika, and grated cheese, served hot as a garnish with game.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cheese Balls

Why it works: Egg and cheese 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

Make the mixture

  1. Whip the egg whites until stiff peaks form.

  2. Fold in salt, paprika, and enough grated cheese to form a thick mixture.

  3. Mold the mixture into balls the size of English walnuts.

Fry and serve

  1. Heat lard in a deep pot until boiling.

  2. Fry the cheese balls in the boiling lard until golden brown.

  3. Add a sliced potato to the lard to clarify while cooking.

  4. Serve hot as a garnish with game.

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. Egg + cheesetop 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

Egg whites
Whipped to stiff peaks, they trap air and give the balls a light, airy structure.
Grated cheese
Thickens the whipped whites into a moldable mixture and adds savoury flavour and browning.

The step that matters

Frying in lard at the right heat. The lard must be boiling and hot enough to set the outside quickly and turn it golden. If the fat is too cool, the balls soak up grease and turn heavy and greasy instead of crisp.

“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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