Asiago Deep Fried Cheese
These asiago fried cheese balls are certifiably delicious. They are big, measuring one-and-a-half inches across. The crispy balls are filled with melted asiago’s sweet and nutty taste and laced with salty bits of green olives.
This is not your ordinary cheese ball.
This recipe was created from an incredible appetizer we happened upon years back that we couldn’t get out of our minds. We have looked high and low yet couldn’t find them anywhere since. It must have been a one-night wonder.
So I finally created what we remember to be the best-fried cheese ball we have ever had. And being from Wisconsin, that statement says a lot.
Asiago Fried Cheese Balls
Ingredients
- 3.5 ounces Asiago Cheese Fresh finely grated
- 3 ounces cream cheese room temperature
- 4 large jalapeno stuffed green olives chopped
- 1/2 tsp olive brine from the jar
- ½ tsp Worcestershire sauce
- 1 egg white
- 1 tbsp flour
Coating
- ⅓ cup flour
- 2 Eggs
- 3 cups fine soft bread crumbs
Frying
- peanut oil for frying
Instructions
- In a medium-sized bowl combine the Asiago, cream cheese, Worcestershire sauce, and olive brine. Add the egg white and flour and stir until incorporated into the mixture. Gently stir in the chopped green olives until equally distributed.3.5 ounces Asiago Cheese, 3 ounces cream cheese, 1/2 tsp olive brine, ½ tsp Worcestershire sauce, 1 egg white, 1 tbsp flour, 4 large jalapeno stuffed green olives
- Using a digital kitchen scale, divide the mixture into ten equal-weighted pieces. With your palms, roll each piece into a perfectly shaped round.
- Place the coating ingredients in small separate bowls. Start by gently rolling the first ball into the flour, ensuring the entire ball is coated.⅓ cup flour, 2 Eggs, 3 cups fine soft bread crumbs
- Then with a pick or dipping fork, dip the ball into the egg, ensuring the entire flour-coated ball is covered with the egg. Then place the ball into the soft bread crumb adhering the crumb to the ball with your fingers. Move the ball to your hand to add more soft crumbs and press around the ball. This ensures a tight seal, so the cheese does not weep out during the frying process.
- Place on a parchment-lined plate. Repeat the process for each of the remaining balls.
Frying
- Add the appropriate amount of Peanut Oil to your fryer. Preheat your deep-fryer to 360 °F. When the oil is to temperature, fry the balls in two or three batches (depending on the size of your fryer) for 2-3 minutes until golden brown. Gently turn the balls while frying to ensure even browning.peanut oil
- Serve immediately or keep warm in a 200 °F oven for up to 20 minutes.
Kitchen Equipment
Nutrition
De Froid Tip: Restaurant Style Baskets
You’ll notice a trend with me where serve ware plays a significant role in my presentations. And for a good reason!
Notice the “feel” of these Asiago Fried Cheese Balls served on a popsicle stick in the elegant black and blue container above. Even though they’re propped up on a stick, the presentation and colors are sophisticated – enough for a black-tie affair.
Now look at them served on waxed paper in the black metal fry basket below. It takes on a country bar type of charm. I can imagine myself sitting in a wooden booth with the aroma of grilled burgers filling the air.
Understanding the mood you want to create and defining your presentations to fit that mood will take your meals, gatherings, and events to the next level!
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
Tasting Experiences
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The Recipes
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.