2-Ingredient Parmesan Cheese Balls: The Crispy And Cheesy Snack Recipe

These Crispy Parmesan Balls are the ultimate two-ingredient snack—bold, cheesy, and deeply satisfying. Made with just egg whites and finely grated Parmigiano Reggiano, they’re perfect for entertaining or curbing your salty cravings. With a crispy golden shell and melt-in-your-mouth center, they’re a quick fix that tastes gourmet.

Why Everyone Will Love This Recipe

• Only 2 Ingredients: Cheese and egg whites—no flour, no fuss.
• Crispy on the Outside, Melty Inside: A texture lovers’ dream.
• Crowd-Pleasing Appetizer: Perfect for parties, game nights, or aperitivo hour.
• Naturally Gluten-Free: No breadcrumbs or fillers.
• Ready in Minutes: Quick prep and fast frying.

What Are Parmesan Balls?

Parmesan Balls are small, savory cheese bites made from finely grated Parmigiano Reggiano and egg whites, deep-fried until golden and crisp. Though incredibly simple, these little orbs pack big flavor—thanks to the aged Italian cheese’s nutty, salty depth. They’re a modern appetizer with old-world elegance, often served at Italian gatherings or as part of an antipasto spread.

Pro Tips for the Best Parmesan Balls

• Use real Parmigiano Reggiano, finely grated for a melt-in-your-mouth texture.
• Avoid overmixing. Stir gently just until the mixture holds together.
• Keep the balls small—about 1 cm—for quick, even cooking.
• Test the oil with one ball before frying the batch.
• Serve hot for maximum crunch and gooeyness.

Frequently Asked Questions

Can I Use Pre-Grated Parmesan?

Yes, but make sure it’s high-quality and finely grated—not the dry, powdery kind. Freshly grated Parmigiano Reggiano gives the best texture and flavor.

What’s the Best Oil for Frying?

Peanut oil is ideal for its high smoke point and neutral flavor, but sunflower or vegetable oil works too.

Can I Bake These Instead of Frying?

Frying gives the signature crispiness, but you can bake them at 400°F (200°C) for 10–12 minutes—just know they may not get quite as golden.

Do I Need to Chill the Mixture First?

Not necessary. The mixture is ready to roll and fry immediately, though chilling can help if it's too sticky.

How Do I Keep Them From Falling Apart in Oil?

Make sure they’re compact and the oil is hot enough—if they sizzle and rise to the top right away, you’re good to go.

How to Store

Leftover Parmesan balls? Let them cool, then store in an airtight container in the fridge for up to 2 days. To reheat, pop them in a hot oven (375°F) for 5–7 minutes until crisp again. Avoid microwaving—they’ll go soggy.

How to Freeze

To freeze, arrange uncooked balls on a tray and freeze until solid. Transfer to a freezer bag and store for up to 1 month. Fry straight from frozen—just add an extra minute or two to the cook time.

How to Make Crispy Parmesan Balls

Start by placing the egg whites into a large mixing bowl. Add the finely grated Parmigiano Reggiano and gently stir everything together using a fork. You’re aiming for a thick, sticky mixture that holds its shape—don’t worry if it looks a bit dense, that’s exactly what you want.

Once the mixture comes together, it’s time to shape it. Take small portions, about the size of a hazelnut, and roll them between your hands to form compact little balls. Try to keep them around 1 centimeter in diameter so they cook quickly and evenly.

Now, pour the peanut oil into a deep saucepan and set it over medium heat. To test if the oil is ready for frying, drop in one of the cheese balls—if it sizzles immediately and floats to the surface, you're good to go. Carefully add a few balls at a time to avoid crowding the pan. Let them fry until they turn a beautiful golden color, gently turning them with a slotted spoon so they cook evenly on all sides.

When they’re done, lift them out of the oil and transfer them to a plate lined with paper towels. This step helps remove any excess oil, keeping the texture crisp and light. Serve them right away while they’re still hot and crunchy—whether as an appetizer, party snack, or just a cheesy treat for yourself, they’re best enjoyed fresh from the fryer.