Crispy Cheese Jalapeno Bacon Bites (Fried Cheese Balls)
Servings: 20 Cheese balls (approximately)
Calories: 70kcal
Crispy Cheese Jalapeno Bacon Bites - these creamy, crunchy, flavor-packed, fried cheese balls are perfect for game day snacking and as party appetizers. Like bacon jalapeno poppers, but even better!Please note there is inactive time for chilling the cheese balls.EASY - This is an easy recipe to make! But care must be taken when deep frying these. Can make between 16 - 24 balls.
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Ingredients
Cheese Jalapeno Bacon Filling
- 115 g cream cheese 4 oz. Softened
- 115 g mozzarella cheese 4 oz. Shredded from a block (please see notes)
- 115 g white cheddar 4 oz. Shredded from a block (or monterey jack cheese)
- 2 - 3 jalapenos seeds removed to reduce spice, chopped finely (about ½ cup)
- 175 g bacon sliced finely
- 1 tbsp hot sauce or more to taste
- Salt to season
Dredging Station
- Spiced flour mix recipe below
- 2 eggs
- 1 ½ - 2 cups panko breadcrumbs or gluten free breadcrumbs
Spiced Flour Mix
- ½ cup AP flour or gluten free flour
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- Oil for deep frying
Instructions
Crispy Cheese Jalapeno Bacon Bites
- Fry the bacon in a non stick pan, over medium high, until you have crispy bits of bacon. Make sure to move the bacon around so that it doesn't burn and crisps evenly. Drain the fat, and set the bacon bits aside to cool slightly.
- Place all the ingredients for the filling in a bowl, along with the cooked crispy bacon and mix to combine well.
- Taste and add salt to season ONLY if needed. I add extra hot sauce, and usually don't need to add extra salt because of the cheese and hot sauce in the filling.
- Using a spoon, portion out the cheese mix and make 1 inch balls. Place the balls on a tray, and freeze for about 10 - 15 minutes until they are firm (but not frozen). You can keep them covered in the fridge overnight as well.
- Get the dredging station ready. Mix all the ingredients for the spiced flour mix. Lightly whisk the eggs, and place the panko crumbs in a plate.
- Coat the chilled cheese balls in the spiced flour mix, and then coat with eggs, followed by the flour again, and the egg mix again, for a double coating. This created an extra crunchy coating (flour - egg - flour - egg), and created a thicker coating to prevent the cheese from leaking through.
- Finally coat the cheese balls with the panko crumbs and set aside until all the cheese balls are coated.
- At this stage, you can place the cheese balls in the fridge overnight (in a single layer, on a tray, covered with plastic wrap) until you are ready to fry them and serve. OR you can freeze them as well. However, if you do freeze them, allow the cheese balls to thaw in the fridge overnight before frying.
- Heat enough oil to deep fry the cheese balls, to 350°F/180°C. Deep fry, without over-crowding the pan, for about 1 - 1 ½ minutes.
- Remove the cheese balls from the oil and let them drain for a couple of minutes. Serve warm with dipping sauce. Enjoy!
Notes
- Note about the cheese - it’s better to use cheese that you shred yourself from a block, rather than using pre-shredded cheese. But if you can only find pre-shredded cheese or it's more convenient, that's fine too.
- Note about freezing - make sure the cheese balls are refrigerated OR frozen on a baking tray, in a single layer. Wrap the tray well with plastic wrap to prevent freezer burns.
Nutrition
Serving: 1ball | Calories: 70kcal | Carbohydrates: 7g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 264mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg