Make authentic Puerto Rican Bolitas de Queso! These crispy, cheesy bites are perfect for parties, gatherings, or any snack craving. Simple, savory and totally irresistible!
At any Puerto Rican Christmas gathering, you’re sure to find an array of appetizers and snacks like alcapurrias (fried green banana fritters), alcapurrias de yuca (cassava fritters), dip de pollo (chicken dip), antipasto de atún, dip de guayaba (guava dip), sandwichitos de mezcla (party sandwiches) and of course, bolitas de queso!
Who can resist a warm, crispy, cheesy bite? They’re simple to make, addictive, and packed with that perfect combination of crunch and melty cheese. If you’re looking for a crowd pleasing appetizer or just a fun snack, these cheeseballs are bound to please and disappear fast!
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Reasons to Love this Recipe
- Easy and Quick – These cheeseballs come together in no time with simple ingredients and minimal prep.
- Make Ahead – You can prepare them ahead, freeze and fry whenever the mood for a cheesy snack strikes.
- Perfect for Parties – They’re the perfect bite size treat, perfect for entertaining or just hosting a few friends and family.
- Both Kid and Adult Friendly – These cheeseballs are enjoyed by both adults and kids alike.
Ingredients
- Cheese – Typically Gouda or cheddar cheese is used in Puerto Rican cheeseballs.
- Egg Whites – All you need is two egg whites for this recipe.
- Panko or Cracker Meal – I prefer to use panko breadcrumbs for extra crispy cheeseballs.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Cheese Options – These are traditionally made with Gouda or cheddar cheese but feel free to experiment with different cheese blends. DO NOT USE shredded cheeses.
- Spicy Twist – If you would like spicy cheeseballs, add chopped jalapenos or a pinch of cayenne pepper.
- Stuffed Surprise – Add a small cube of ham or a slice of roasted pepper in the center for a fun surprise when you bite in.
Instructions
Step 1: Using a food processor or box grater, grate the cheese and place in a bowl (Image 1).
Step 2: Add the flour to the cheese and combine well (Image 2).
Step 3: Add the egg whites and using your hands combine well into the cheese (Image 3 & 4).
Step 4: Form small cheeseballs and toss them in the panko crumbs (Image 5 & 6). Refrigerate the cheeseballs for 30 minutes before frying.
Step 5: In the meantime, make the mayoketchup dipping sauce by combining mayonnaise, ketchup and garlic in a small bowl (Image 7) and mix well. Set aside.
Step 6: Add about one-inch of oil to a skillet and heat over medium heat. When the oil is heated through, add a few of the cheeseballs at a time to fry (Image 8). Cook for about a minute before turning them over. Cook until the cheeseballs are a beautiful golden hue, then drain on paper towels. Serve the cheeseballs with the mayoketchup.
Expert Tips
- Chill Before Frying – After forming the cheeseballs, it is very important to chill the cheeseballs before frying so that they will maintain their shape and the cheese does not ooze out.
- Oil Temperature – Fry the balls at 350°F. If the oil is too hot, the balls will brown too quickly. On the other hand, if the oil is too cool and they will absorb too much oil and be greasy.
- Slotted Spoon – When removing the cheese balls from the oil, use a slotted spoon to drain the excess oil and keep them nice and crispy.
Recipe FAQs
Yes! Prepare and refrigerate up to a day in advance before frying.
Yes! Preheat oven at 400°F and then bake for 15 minutes. To air fry, preheat to 375°F and cook for 10-12 minutes. Make sure to brush a little bit of oil on the cheeseballs before baking or putting in the air fryer.
Typically gouda or cheddar cheese is used when making these fried cheeseballs but use what you prefer as long as you buy block cheese and then grate yourself. Using shredded cheese will not produce the best results for this recipe.
To keep the cheeseballs from falling apart, make sure to chill them for at least thirty minutes before frying. Also, make sure the oil is hot enough to quickly form a crust on the outside.
Yes, let the cheeseballs cool completely before adding to a freezer safe plastic bag or container. To reheat, simply bake them for a few minutes until heated through.
Yes! These are great for freezing! After forming the cheeseballs, chill them in the freezer for a few minutes to firm up a little and then transfer to a freezer safe bag or container. When you’re ready to fry, there is no need to thaw. Fry them straight from frozen.
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📖 Recipe
Bolitas de Queso
Ingredients
- 16 oz cheese gouda, cheddar cheese or preferred cheese
- 3 tablespoon flour
- 2 egg whites
- ¾ cup panko bread crumbs blended in a food chopper or blender
- vegetable or corn oil for frying
Mayoketchup Dipping Sauce
- ½ cup mayonnaise
- 2 tablespoon ketchup
- 1 garlic clove minced
Instructions
Panko Crumbs
- Add the panko crumbs to a blender or mini food chopper and blend until fine crumbs form. Set aside.
Preparing the Cheeseballs
- Using a food processor or box grater, grate the cheese and place in a bowl.
- Add the flour to the cheese and combine well.
- Add the egg whites and using your hands combine well into the cheese.
- Form small cheeseballs and toss them in the panko crumbs. Refrigerate for 30 minutes before frying.
- Make the mayoketchup dipping sauce by combining mayonnaise, ketchup and the garlic in a small bowl and mix well. Set aside.
- Add about one-inch of oil to a skillet and heat over medium heat. When the oil is heated through, add a few of the cheeseballs at a time to fry, making sure not to overcrowd the skillet. Cook for about a minute before turning them over. When the cheeseballs have a beautiful golden hue, remove them with a slotted spoon and drain on paper towels.
- Serve the cheeseballs with the mayoketchup.
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