Deep Fried Cheese Fondue

Name: Deep Fried Cheese Fondue
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g sharp cheddar cheese, shredded; 200g Gruyère cheese, shredded; 1 cup white wine; 2 tablespoons cornstarch; 1 clove garlic, minced; Salt and pepper to taste; 1 cup all-purpose flour; 2 large eggs, beaten; 2 cups breadcrumbs; Oil for frying

Highlighted under: Artisanal Baking Recipes

I can’t tell you how many times we’ve gathered around the table, laughter filling the air, ready to dig into our latest culinary adventure. When we first tried Deep Fried Cheese Fondue, it was a game changer! The crispy exterior gave way to a warm, gooey center, perfect for dipping. This indulgent dish has since become a favorite during our weekend get-togethers, and I can’t wait to share the joy of this rich, flavorful experience with you. Trust me, it’s an unforgettable treat!

Created by

Anna

Last updated on 2026-01-06T22:06:30.501Z

When I first attempted to make Deep Fried Cheese Fondue, I was curious about how the flavors would combine. I opted for a blend of sharp cheddar and creamy Gruyère, which created a wonderful depth. The crunch from the fried batter contrasted beautifully with the melting cheese, giving every bite an exciting texture.

One essential tip I learned is to ensure the oil is adequately heated before frying. This creates a perfect golden crust, preventing the cheese from leaking out. We also had fun experimenting with different dippers, making each session a unique experience!

        Why You'll Love This Recipe
        Decadent flavor that delights every cheese lover
Fun, interactive way to enjoy fondue with friends
Crispy outside, gooey inside – a perfect harmony

      

Mastering the Cheese Mixture

Creating the perfect cheese mixture is the cornerstone of this recipe. When heating the white wine, be careful to maintain a low flame as boiling can prevent the fondue from becoming smooth. Gradually adding the shredded cheeses ensures a creamy consistency; a good rule of thumb is to let them melt completely before adding the cornstarch. This not only thickens the mixture but also helps bind the cheeses together, making it easier to form into balls later.

The choice of cheeses is critical for achieving the ideal flavor and texture. Sharp cheddar provides a robust flavor, while Gruyère adds a nuttiness that elevates the dish. If you're looking for alternatives, fontina cheese can work as a substitute for Gruyère, and a medium cheddar can replace the sharp cheddar if you prefer a milder taste. Just keep in mind that the overall flavor profile will shift slightly with each substitution.

Frying Techniques for Perfect Crunch

Getting the frying process right is essential for a delightful experience. Preheat your oil to 350°F (175°C) before starting; this ensures a crispy exterior while keeping the cheese inside molten and gooey. Use a thermometer for precision, as oil that's too hot can burn the coating before the inside cooks, while too cool oil will absorb too much moisture and become greasy. Fry in small batches, about 3-4 cheese balls at a time, to maintain the oil's temperature.

When coating the cheese balls, ensure even coverage to prevent the cheese from leaking out during frying. After rolling them in flour and dipping into the egg wash, ensure the balls are well-coated with breadcrumbs; consider using panko for an even crunchier texture. Watching for golden brown color is crucial; they should cook for about 2-3 minutes each side. Letting them drain on paper towels is key to removing excess oil, keeping your dish light and crispy.

Serving Suggestions and Variations

While serving your deep-fried cheese fondue, don't hesitate to get creative with dippers. Fresh vegetables like bell peppers, broccoli, and carrot sticks not only add color but also contrast the richness of the cheese. Bite-sized pieces of sourdough or crusty baguette are classic choices—these absorb the cheese beautifully. For a twist, try serving with spicy pickles or marinated olives to enhance the flavors further.

If you're looking to make ahead, you can prepare the cheese mixture a day in advance. Just store it in the refrigerator, and when you're ready to fry, allow it to come to room temperature for easier handling. Just be sure not to freeze the cheese balls once formed, as the texture could change. Finally, if you want to scale up for a larger gathering, simply double the ingredients—just remember to fry in batches to maintain consistent results!

Ingredients for Deep Fried Cheese Fondue

For the Fondue

200g sharp cheddar cheese, shredded
200g Gruyère cheese, shredded
1 cup white wine
2 tablespoons cornstarch
1 clove garlic, minced
Salt and pepper to taste

For Frying

1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs
Oil for frying

Gather all your ingredients and prepare for a cheesy adventure!

Steps to Make Deep Fried Cheese Fondue

Prepare the Cheese Mixture

In a saucepan, heat the white wine over low heat. Add the minced garlic and bring it to a gentle simmer. Gradually mix in the shredded cheddar and Gruyère cheese, stirring until melted and smooth.

Incorporate the cornstarch and mix well, seasoning with salt and pepper to taste.

Set Up for Frying

Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls. Once the cheese mixture is cool enough to handle, shape it into small balls or bites.

Coat and Fry

Roll each cheese ball in flour, dip it into the egg, and then coat it with breadcrumbs. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the cheese balls in batches until golden brown, about 2-3 minutes.

Drain them on paper towels.

Serve and Enjoy

Serve the deep-fried cheese fondue hot with an array of dippers like fresh veggies, bread, and crackers.

Hot and delicious, enjoy your fondue experience!

Pro Tips

For added flavor, try mixing different cheeses or adding spices like nutmeg into the cheese mixture. Ensure your oil temperature is consistent by using a thermometer.

Ingredient Insights

The choice of white wine in this recipe is essential not just for flavor but also for achieving a smooth consistency. A dry wine, like Sauvignon Blanc, complements the cheeses beautifully without overpowering them. If you want a non-alcoholic option, substitute with white grape juice mixed with a little vinegar for acidity; just adjust the salt as needed.

Cornstarch plays a crucial role in binding the melted cheeses, giving them structure when cooled. This prevents the cheese from becoming too gooey during frying. If you're looking for a gluten-free option, you can substitute cornstarch with almond flour, which works well to coat the cheese balls while frying.

Troubleshooting Common Issues

If you find your cheese mixture is too runny, it may need more cornstarch. Adding an additional tablespoon can help thicken it. On the other hand, if it seems too thick, warm it gently with a splash of wine or water to adjust the consistency before forming balls.

If the cheese balls break apart while frying, it's likely they’re too warm or not coated thoroughly. Allow the balls to chill in the fridge for about 15 minutes before frying to firm them up. Ensuring a thorough coating in breadcrumbs significantly aids in creating a barrier while frying, so don’t skip the coating step!

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! You can experiment with various cheeses, such as Fontina or mozzarella, to find your perfect blend.

→ What can I serve with fondue?

Great options include fresh vegetables, bread cubes, or even fruit for a surprising flavor twist!

→ How do I store leftovers?

Store any leftover fondue in an airtight container in the fridge. Reheat gently before serving.

→ Can I make this recipe ahead of time?

You can prepare the cheese mixture in advance and fry it just before serving for the best texture.