|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||4%|
|Total Sugars 4g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Latin cuisine features many different kinds of cheeses, blending European and American influences in a unique way. Add a little guava dipping sauce to some good cheese and you've got a Latin gem.
We love to make this recipe for savory fried cheese balls—bolitas de queso—when we're throwing a party. The tangy sweetness of the guava pairs nicely with the savory cheese. It's the perfect party fritter, appetizer or finger food. The cheeses—Gouda or Edam work best—may hail from other regions, but the end result is quintessentially Latin American.
"Cheese will always win for a party appetizer. These cheese balls make the perfect addition to any bite-sized spread. The tang and sweetness of the guava sauce takes things to the next level." —Renae Wilson
For the Cheese Balls:
1/2 pound Gouda cheese, or Edam, shredded
2 large egg whites
1 1/4 cups plus 3 tablespoons all-purpose flour
Vegetable oil, for frying
For the Guava Dipping Sauce:
4 ounces/4 tablespoons guava paste
2 2/3 tablespoons distilled white vinegar
1/4 cup water
Prepare the Cheeseball Dough
Gather the ingredients.
Place the shredded cheese, 3 tablespoons flour, and egg whites into a mixing bowl.
Knead the ingredients together by hand to form a firm dough.
Place the dough in the refrigerator for at least 30 minutes. This will firm it so the balls hold together when you form them.
Prepare the Guava Dipping Sauce
Gather the ingredients.
Combine the guava paste, vinegar and water in a saucepan over medium heat.
Use a whisk to smooth out the paste into a creamy sauce. This will take a few minutes. Keep whisking or it will burn.
Remove the sauce from the heat and allow it to cool.
Fry the Dough
Break off chunks of the cheese dough (about a tablespoon per ball) and use the palms of your hands to form them into balls of uniform size.
Heat the oil to 350 F in a deep fryer or fill a heavy bottomed pot with approximately 2 inches of oil.
Lightly dredge the balls in the remaining 1 1/4 cups flour and shake off the excess. Fry them, in batches, in the hot oil until golden brown, approximately 2 to 3 minutes.
Remove the cheese balls from the oil and allow them to drain on paper towels before serving.
Serve the cheese balls with the guava dipping sauce on the side.
- Although mixing the dough by hand is ideal, you can use a stand mixer to make lighter work of it.
- If you don't have a deep fryer, you can use a large heavy frying pan, ideally cast iron. Use about an inch of oil and turn the balls periodically for even cooking.
- The temperature of the oil is important. If you don't have a deep fryer with temperature control, use a candy thermometer or a deep-fry thermometer to test the temperature of the oil before you place the cheese balls into it.
- Feel free to add spices of your choice or a little cayenne or red pepper to the cheese balls for an added zing.