Curaçaoan cheese balls — sharp cheddar and white cheese bound with egg and cornstarch, shaped, then deep-fried golden and served hot on toothpicks.
Bolita di keshi are crisp Caribbean cheese balls — a simple mix of sharp and soft cheeses bound with egg and cornstarch, fried until golden and gooey within. Served hot on toothpicks, they're an irresistible little party bite.
Prep 15 min
Cook 15 min
Total 30 min
Easy
Video
Preparation
- Finely grate and toss together 1 lb sharp yellow cheese (cheddar or oude boerenkaas) and 1 lb white cheese (such as feta, ricotta or queso blanco).
- Stir in 6 beaten eggs and 5 tablespoons cornstarch.
- Shape the mixture into small balls (these can be kept indefinitely in the freezer).
- Drop the balls into deep, hot fat and fry until golden.
- Serve piping hot on toothpicks.
Tips from the ZestyPlate Kitchen
- Grate the cheeses finely so they bind into a smooth, mouldable mixture.
- Keep the balls small so they cook through to molten without the outside burning.
- Chill or freeze the shaped balls before frying so they hold together in the oil.
- Fry in hot fat and serve straight away while the centres are still soft and stretchy.
Frequently Asked Questions
A sharp yellow cheese like cheddar or aged Gouda with a soft white cheese such as feta, ricotta or queso blanco.
Yes — the shaped balls freeze well and can be fried straight from frozen, making them great for entertaining.
They needed a little more cornstarch to bind, or to be well chilled before frying.
