Bolitas de Queso
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!
Servings: 7 people
Calories: 349kcal
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.
Notes
Recipe Notes:
Coating: Although I prefer panko crumbs, cracker meal works too.
Mayoketchup: You can also use garlic paste or puree instead of minced garlic. Use one to two teaspoons or to your liking.
Nutrition
Serving: 7 | Calories: 349kcal | Carbohydrates: 12g | Protein: 17g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 656mg | Potassium: 99mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 683IU | Vitamin C: 0.3mg | Calcium: 473mg | Iron: 1mg