🧀 Ingredients (makes ~12 bombs)
For the Filling:
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1 cup shredded cheese (cheddar, mozzarella, or a mix)
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1/2 cup cream cheese, softened
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1/2 teaspoon garlic powder
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Salt and pepper to taste
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Optional: cooked chicken, ham, or herbs for extra flavor
For the Coating:
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1 cup all-purpose flour
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2 large eggs, beaten
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1–2 cups breadcrumbs (panko for extra crunch)
For Frying:
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Vegetable oil (for deep frying, ~2 inches in a pan)
🍳 Instructions
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Make the filling:
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In a bowl, mix shredded cheese, cream cheese, garlic powder, salt, pepper, and any optional add-ins.
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Chill for 15–20 minutes to make it easier to handle.
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Form the bombs:
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Take a small spoonful of filling and shape into a ball (~1–2 inches diameter).
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Repeat with remaining filling.
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Coat the bombs:
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Roll each ball in flour, dip in beaten egg, then coat with breadcrumbs.
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For extra crunch, repeat the egg + breadcrumb step.
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Fry:
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Heat oil in a deep pan to 350°F (175°C).
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Fry the bombs in batches, turning occasionally, for 2–4 minutes until golden brown.
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Drain on paper towels.
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Serve:
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Serve warm with marinara sauce, ranch, or your favorite dipping sauce.
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✅ Tips:
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For a creamier center, freeze the balls for 10–15 minutes before frying.
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Experiment with fillings: spinach and feta, buffalo chicken, or mashed potato with cheese.
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Don’t overcrowd the pan; fry in batches to maintain oil temperature.
If you want, I can give a cheesy garlic version that’s extra gooey in the center — it’s a crowd favorite. Do you want me to do that?
