Fire Ballz

I weigh out 6 grams of cheddar cheese for each cheese ball, then I prepare in advance the necessary pinch of freshly ground pepper to ensure the exact amount and the most even coating possible.

Next, I dip the cheese balls in a bowl of beaten eggs to coat them.

I then transfer them to a bowl of flour and cornstarch.

I repeat this step two or three times to create a coating that will prevent the cheese from leaking out during cooking.

After that, I dip the cheese balls in the eggs again, then roll them in the breadcrumbs. I place them on a plate or in a cold pan, of course, to roll them in a circular motion. I find the pan, with its rim, is ideal.

I repeat this last step two or three times, depending on the consistency of the coating.

Once the balls are formed, I place them in the freezer, then vacuum-seal them once frozen to prevent them from collapsing and sticking together.

Finally, you can fry them from frozen for 2 to 3 minutes and enjoy them with your favorite hot sauce!

Fiiire!🔥