Johnny's Hot Balls Recipe

If using very fresh curds, briefly soak them for 10 minutes in salted water (1 cup water with a pinch of salt) to firm them and remove excess surface moisture; drain and pat completely dry on paper towels. This helps the breading adhere and prevents oil splatter.

Set up

Set three shallow bowls or plates: Bowl 1 - combine the all-purpose flour and cornstarch and 1/2 tsp kosher salt. Bowl 2 - whisk together the eggs, buttermilk, hot sauce, and remaining 1/2 tsp salt and the 1 tsp black pepper. Bowl 3 - combine breadcrumbs, Parmesan (if using), smoked paprika, onion powder, garlic powder, crushed red pepper flakes and cayenne; mix well.

Working in small batches, dredge each dried curd first in the flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, and finally press into the spicy breadcrumb mix so each curd is fully coated. For an extra-crispy double-coat, return the breadcrumbed curd to the egg mixture and again into the breadcrumbs.

Place breaded curds on a baking sheet lined with parchment and freeze for 15–20 minutes to set the coating; this reduces cheese leakage during frying.

Pour oil into a deep pot or heavy-bottomed skillet to a depth of about 1 1/2 inches (or use a deep fryer). Heat oil to 350°F (175°C). If you do not have a thermometer, test by dropping a small breadcrumb into oil; it should sizzle and brown in about 30–45 seconds.

Remove a few breaded curds from the freezer at a time. Carefully lower into the hot oil using a slotted spoon or spider, do not overcrowd — fry in batches so oil temperature stays steady. Fry 2–3 minutes, turning once, until golden brown and crisp. Internal cheese should be hot and slightly gooey.

Using a slotted spoon, transfer fried curds to a paper-towel-lined plate to drain. Season immediately with a light sprinkle of salt if desired.

In a small bowl, whisk together the sweet chili sauce, sriracha, and rice vinegar until smooth. Taste and adjust heat or sweetness as desired. Stir in chopped cilantro if using.

Arrange hot Johnny's Hot Balls on a serving platter. Garnish with chopped scallions and serve immediately with the sweet chili dipping sauce and lime wedges on the side for squeezing over the curds.