Pepper Cheese Cubes Recipe

Cut cheese into cubes

Trim the pepper jack block into approximately 1-inch cubes (yield ~40–45 cubes from 1 lb). Pat each cube dry with a paper towel to remove surface moisture—this helps batter adhere and reduces splatter.

Place the cubes on a baking sheet lined with parchment and refrigerate or freeze for at least 30 minutes (15–20 minutes if partially frozen) to firm them. Very cold cheese holds shape better during frying.

Make the dry mix

In a shallow bowl, whisk together the 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika until uniform. Set aside two shallow dishes: one with 1/2 cup fine breadcrumbs or flour for dusting, and one with 1 cup panko (if using) for the final crust.

Prepare the wet batter

In a separate bowl, beat the 2 large eggs with 2 tbsp milk until smooth. Stir in 3/4 cup cold water gradually until a thick, pourable batter remains (similar to pancake batter). For a thinner, crisper coating, use slightly more cold water. Keep the batter cold by placing the bowl over ice or returning it to the fridge while preparing oil.

Work with a few cubes at a time. Lightly dust each cold cheese cube in the shallow dish of fine breadcrumbs or extra flour—this initial dusting helps the wet batter stick.

Dip the dusted cube into the cold batter, fully coating. Allow excess batter to drip off for 5–10 seconds.

If using panko: immediately roll or press the battered cube into the panko breadcrumbs to form an even coating. For a denser crust, double-dip: return the panko-coated cube briefly to the batter, then again to the panko. Place coated cubes on a parchment-lined tray and keep refrigerated for 5–10 minutes before frying to help set the coating.

Heat the oil

Pour about 3–4 cups oil into a heavy pot or Dutch oven to create a 2–3 inch oil depth (or use a deep fryer). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and brown within ~30–45 seconds.

Fry the cubes in small batches (6–8 at a time depending on pot size) to avoid temperature loss. Gently lower each cube into the oil using a slotted spoon or spider. Fry until golden brown on all sides, about 1.5–2 minutes total. Turn if necessary for even coloring.

Carefully remove fried cubes and drain on a wire rack set over a baking sheet or on paper towels. To minimize cheese leakage, fry chilled cubes and do not overcook; cheese will be melted inside but coating should remain intact.

If serving a large batch, keep finished cubes warm in a 200°F (95°C) oven on a baking sheet while you finish frying remaining batches.

Sprinkle freshly chopped parsley over the fried pepper jack cubes if desired. Serve immediately with marinara or ranch dipping sauce. Warn diners to allow cubes to cool for 30–60 seconds after plating as the interior will be very hot.

Store leftover cooled cubes in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to re-crisp the coating; microwaving will make them soft and may cause excessive oozing.