Recipe courtesy of John O'Malley and William Carswell

Cheese Balls

  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 8 balls
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Ingredients

2 teaspoons salt, plus additional for salting water

2 cups elbow pasta 

1 quart heavy cream 

1 cup shredded Cheddar 

1 cup shredded mozzarella 

1 cup shredded Swiss cheese 

1 cup shredded white American cheese 

1 cup shredded white Cheddar

1 teaspoon ground pepper 

1 cup all-purpose flour 

4 large eggs, beaten

2 cups panko

Canola oil, for frying 

1/2 cup grated Parmesan

Directions

Special equipment:
a frying thermometer
  1. In a large pot of boiling salted water, cook the pasta to al dente according to the package directions.
  2. Meanwhile, bring the heavy cream to a simmer in a large saucepan and slowly add in the Cheddar, mozzarella, Swiss cheese, American cheese and white Cheddar, stirring, until smooth and creamy. Season with salt and pepper.
  3. Drain the pasta and add to the cheese mixture. Stir until all the pasta is well-coated. Place in the refrigerator for 10 to 15 minutes.
  4. Scoop the pasta into balls, rolling until uniform and about 3 inches in diameter. Set aside.
  5. Place the flour, beaten eggs and panko into separate shallow bowls. Roll each individual pasta ball first into the flour, then the eggs, then the panko.
  6. Fill a deep saucepan with 3 inches of canola oil and heat to 350 degrees F. Line a sheet pan or platter with paper towels. Carefully drop several pasta balls into the oil (do not crowd; fry in batches) and fry until golden, about 3 1/2 minutes. Remove and drain the balls on the paper towels. While still hot, sprinkle with the Parmesan and serve.
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