My sister and I, when we get together, we cook. We like to spend time in the kitchen even better if the whole family is around to be our taste testers. If Janine and I are in the kitchen you can bet that something delicious and most of the time intricate is making it onto the table. Needless to say we got our love of cooking from my mom.
Growing up I don’t think we ever ate the same thing twice, even when we loved the recipe she was always trying something new. This no doubt has bled over to Janine and I. We both love experimenting with new flavors, that due in part to my dad who never let us NOT try something. Doesn’t matter how much we protested we had to try it at least once, I think we are both grateful for that because we are the farthest things from picky eaters now.
This recipe is one we adapted from Roxy’s Kitchen. The mini cheeseballs were easy to make and a crowd pleaser. We all were together on a Sunday which we often do and although I had just finished cooking tons of food for Culinary School, Janine convinced me to give these and a few other things that same night a go.
- 2 ½ cups finely shredded cheddar cheese or a blend shredded cheeses
- ¾ cup grated parmesan cheese
- 2 eggs
- 4 Tbsp. flour
- 1 tsp baking powder
- oil for frying
- Whisk you flour, baking powder and eggs well in a bowl.
- Add in the cheese and combine well
- Make sure the mixture is thick enough to hold well
- Form the mixture into small to medium size balls.
- They will expand when you fry them
- Fry the cheeseballs until they are golden brown
- Note: there should be enough oil to completely cover the balls when frying.
- Once they are done frying place them on a paper towel to drain the excess oil.
This recipe was not only easy but it turned out to be a great little appetizer before the Broncos game. We served the cheeseballs with a little sriracha-mayo and that added a little heat and texture to them as well.
Hope you enjoy!