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Cheese Pops Recipe

Name: Cheese On Top Furn el Chebbaks CHEESE POPS Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups sharp cheddar cheese, shredded; 1 cups mozzarella cheese, shredded; 4 oz cream cheese, softened; 1 tbs all-purpose flour; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs fresh chives, finely chopped (optional); 0.5 cups all-purpose flour (for dredging); 2 units large eggs, beaten; 2 tbs milk; 1 cups panko breadcrumbs; 0.5 cups fine dry breadcrumbs (optional, for extra crisp); 1 cups vegetable oil (for frying); 0.25 cups mayonnaise; 2 tbs plain Greek yogurt; 1 tsp Sriracha or hot sauce; 1 tsp honey; 1 tsp lemon juice; 0.25 tsp smoked paprika; 0.125 tsp salt; 0.05 tsp black pepper

Inspired by Cheese On Top Furn el Chebbak

Time1h 15m

Serves2

8 pcs of crispy cheese balls served with our in-house

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Ingredients

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Cheese Balls

2 cups sharp cheddar cheese, shredded

1 cups Mozzarella cheese, shredded

4 oz cream cheese, softened

1 tbs 00 bread flour

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs fresh chives, finely chopped (optional)

Breading & Frying

1/2 cups all-purpose flour (for dredging)

2 units large eggs, beaten

2 tbs Milk

1 cups Panko breadcrumbs

1/2 cups fine dry breadcrumbs (optional, for extra crisp)

1 cups vegetable oil (for frying)

In-house Dipping Sauce

1/4 cups Mayonnaise

2 tbs plain Greek yogurt

1 tsp Sriracha or hot sauce

1 tsp Honey

1 tsp ReaLemon lemon juice

1/4 tsp Smoked paprika

1/8 tsp Celtic sea salt

0.05 tsp black pepper

Method

Cheese Balls

Prepare cheese mixture

In a medium bowl, combine shredded sharp cheddar, shredded mozzarella and softened cream cheese. Stir until smooth and fully combined. Add 1 tablespoon flour, garlic powder, onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped chives (if using). Mix thoroughly so the seasonings are evenly distributed.

Form balls

Using lightly floured hands (use a little of the dredging flour), portion the mixture into 8 equal balls (about 2 tablespoons each). Roll each portion into a tight ball and place on a parchment-lined tray. Chill the balls in the refrigerator for at least 30 minutes, or up to 2 hours, to firm up so they hold their shape while breading and frying.

Breading & Frying

Set up breading station

Arrange three shallow bowls: one with 1/2 cup all-purpose flour (for dredging), one with beaten eggs mixed with 2 tablespoons milk, and one with panko breadcrumbs combined with 1/2 cup fine dry breadcrumbs (if using) for extra crispiness. If you prefer, season the panko with a pinch of salt and 1/4 tsp smoked paprika.

Bread the chilled balls

Working with one ball at a time, lightly dredge in flour, shake off excess, dip into the egg wash, then press firmly into the panko mixture to fully coat. For an extra-crispy double coat, return the coated ball to the egg wash and again into the panko. Place breaded balls back on a tray and refrigerate for 10–15 minutes to set the breading.

Heat oil

Pour about 1 cup of vegetable oil into a heavy skillet to reach about 1/2–3/4 inch depth (or use a deep fryer set to 350°F / 175°C). Heat the oil over medium heat until it reaches 350°F (use a thermometer) or a small breadcrumb sizzles and browns in about 30 seconds.

Fry the balls

Fry the cheese balls in batches (do not overcrowd) for 1.5–2.5 minutes per side, turning gently so all sides become golden brown and crisp. The goal is a deep golden crust while the inside becomes melty; if the oil is too hot the crust will color too quickly and the center may not melt. Remove with a slotted spoon and drain on paper towels. Let rest 1–2 minutes before serving — they will be very hot inside.

In-house Dipping Sauce

Make the sauce

While the balls chill or fry, whisk together 1/4 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Sriracha, 1 teaspoon honey, 1 teaspoon lemon juice, 1/4 teaspoon smoked paprika, 1/8 teaspoon salt and a pinch of black pepper in a small bowl until smooth. Taste and adjust heat or sweetness to preference. Chill until ready to serve.

Serve the crispy cheese pops warm alongside the in-house dipping sauce. This recipe yields 8 pieces. Garnish with a little extra chopped chive or a sprinkling of smoked paprika if desired.