Cheese Poppers Recipe
Make Cheese Poppers Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Coating
For Frying / Serving
Method
Filling
- 1
Make cheese mixture
In a medium bowl, combine shredded sharp cheddar and softened cream cheese. Mix with a spoon or rubber spatula until smooth and well blended.
- 2
Season filling
Stir in finely chopped green onions, garlic powder, smoked paprika, black pepper and 1/2 teaspoon salt until evenly distributed. Taste and adjust seasoning if desired.
- 3
Portion
Using a tablespoon or small cookie scoop, portion the cheese mixture into roughly 1-tablespoon balls (about 24–28 balls). Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up; this helps them hold shape during coating and frying.
Coating
- 4
Prepare dredging stations
Place flour in a shallow bowl and season with a pinch of salt. In a second bowl, beat the 2 large eggs with 2 tablespoons milk until combined. In a third shallow bowl, combine panko breadcrumbs, grated Parmesan, dried parsley, 1/2 teaspoon salt and 1/2 teaspoon black pepper; mix well.
- 5
Coat chilled cheese balls (double coat recommended)
Remove cheese balls from refrigerator. One at a time: roll a chilled ball in the flour to lightly coat, shake off excess, then dip into the egg wash, letting excess drip off, then press into the panko mixture until fully coated. For a sturdier shell, return coated balls to the refrigerator for 10 minutes, then repeat the egg and panko steps for a double coating.
Frying / Finishing
- 6
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep skillet to reach about 1 1/2 inches depth (about 1.5–2 cups). Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown slowly without smoking.
- 7
- 8
Drain
Using a slotted spoon, transfer fried poppers to a paper-towel-lined plate or wire rack to drain. Let cool 1–2 minutes before serving — centers will be very hot.
- 9
Serve
Serve warm with ranch dressing or marinara for dipping. If making ahead, keep warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes.