Best 5 Deep Fried Cheese Bites Recipes

EASY FRIED CHEESE BITES

Steps:

• Take out a cutting board and cut your string cheese sticks into bite size pieces.
• In a medium sized bowl, add your eggs and whisk to break them up. Add the milk and whisk again to incorporate the two ingredients.
• Set aside two additional bowls. Fill one with your flour and the next with your bread crumbs. Place the bowl with your eggs and milk mixture in the middle of that line, so that you now have three bowls in a row (flour, eggs, bread crumbs).
• Take one piece of mozzarella. Dip it in the flour, then immediately in the egg mixture. Now, roll your cheese bite around in the bread crumbs. Continue to do this until you have all the pieces of cheese coated. You can place each finished piece on a plate once they are completed.
• In a medium sized skillet, heat your vegetable oil (about 2 inches high) to 350 degrees. (To test this, place a wooden spoon handle in the oil. If the bubbles are rolling on the handle, you're ready.)
• Pull out a plate and line it with a paper towel.
• Add 5-7 pieces into the oil for about 30 seconds. Make sure that you keep them separated so that they don't bond together!
• Fry your mozzarella bites until they are golden brown (which should be at that 30 second mark). Using a slotted spoon, remove your pieces from the oil and place them on the paper towels.
• Repeat this process with different batches until all of your bites are fried.
• Serve immediately with pasta sauce or just eat them by themselves!

DEEP-FRIED CHEESECAKE BITES

Steps:

• For the cheesecake mixture: Line a baking sheet with wax paper. Beat the cream cheese until smooth in a stand mixer fitted with the paddle attachment. Add the sugar, vanilla and graham cracker crumbs and beat until well combined. Scoop 1-tablespoon balls of the cheesecake mixture onto the prepared baking sheet. Freeze for about 30 minutes.
• For the strawberry sauce: Meanwhile, combine the strawberries, sugar and lemon juice in a medium saucepan over medium-high heat. Cook, stirring often, until the sugar is dissolved and the berries begin to break down and to give off their juices, 5 to 7 minutes. Transfer to a blender or food processor and puree until smooth. Strain through a fine-mesh sieve to remove the seeds. Set aside.
• For the batter: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a baking sheet with paper towels and set aside.
• In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the milk and whisk until smooth.
• When the oil is ready, remove the cheesecake balls from the freezer. Working in batches, add the cheesecake balls to the batter a few at a time, turning to coat. Remove from the batter, allowing excess to drip off, and then carefully add to the oil. Fry, turning occasionally, until golden brown, 2 to 3 minutes per batch (allow the oil to return to temperature between batches). Remove from the oil with a slotted spoon and drain on the paper towels.
• Serve warm, with strawberry sauce.

FRIED MAC AND CHEESE BALLS

Steps:

• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
• While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
• Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
• Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

FRIED MACARONI-AND-CHEESE BITES

Steps:

• In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
• In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
• Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
• Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
• Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
• Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.

DEEP-FRIED CHEESECAKE BITES

Steps:

• Heat oven to 350°F.
• Grease 8-inch square pan with butter; line with parchment, allowing edges of parchment to extend over sides.
• Beat cream cheese, granulated sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add 3 eggs, 1 at a time, mixing on low speed after each just until blended; pour into prepared pan. Place in larger pan on oven rack. Pour hot water into larger pan to come halfway up sides of square pan.
• Bake 40 to 45 min. or until center is almost set. Remove pan from water bath; cool on wire rack 30 min. Refrigerate 3 hours.
• Heat oil in deep fat fryer to 350ºF. Remove cheesecake from pan; cut into 25 squares. Whisk remaining egg and milk until blended. Lightly brush 1 egg roll wrapper with egg; top with 1 cheesecake square and 1 tsp. preserves. Gather corners of wrapper over cheesecake square, then twist to form purse. Repeat with remaining cheesecake squares.
• Fry purses, in batches, in hot oil 2 to 3 min. or until golden brown; drain on paper towels. Sprinkle with powdered sugar. Serve warm.