Crispy Traditional Bolita di Keshi Recipe

In a medium bowl, combine the grated Gouda and Cheddar cheeses, ensuring they are evenly mixed. Sprinkle the cornstarch and baking powder over the cheese, then toss gently with your hands to coat the cheese strands.

In a separate clean, dry bowl, whip the egg whites using an electric mixer or whisk until stiff peaks form. In a small cup, lightly beat the egg yolk with a fork, then gently fold the yolk into the whipped egg whites.

Gently fold the egg mixture into the grated cheese using a spatula until a cohesive, slightly sticky dough forms. Avoid overmixing so the egg whites do not completely deflate, keeping the interior of the balls light and airy.

Roll the cheese mixture into small, tight balls about 1 inch in diameter, placing them on a baking sheet lined with parchment paper. If the mixture is too sticky, lightly dust your hands with a tiny bit of cornstarch.

Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of dough in; it should sizzle and rise to the surface immediately.

Carefully fry the cheese balls in batches of 5 or 6, making sure not to overcrowd the pot. Fry for about 2 to 3 minutes, turning them occasionally with a slotted spoon, until they are evenly golden brown and crispy on the outside.

Remove the fried cheese balls with a slotted spoon and let them drain on a plate lined with paper towels. Serve these warm, crispy treats immediately while the cheese inside is still hot, melted, and gooey.