Ready to try something different… something seriously cheesy?
This is the kind of snack that makes people hover around the kitchen.
If you love trying new recipes that feel comforting but a little special at the same time, this one is calling your name
These Crunchy Cheesy Bites are not your ordinary snack. They start with a silky, homemade béchamel sauce, enriched with not one but two cheeses — Cheddar and Havarti — melted together into pure creamy goodness.
Seasoned simply with salt and pepper, then lifted with finely chopped Padrón peppers and just a hint of chili flakes for a gentle kick, every bite is balanced, flavourful, and just a little exciting.They’re crispy on the outside, soft and cheesy on the inside, and completely irresistible.
Ingredients:
- 45 g Butter
- 40 g Flour
- 350 ml Milk
- 8-9 Pedrone Peppers
- 1/2 Teasp Chilie Flakes
- 100 g Cedar Cheese
- 100 g Havarti Cheese
- Salt and Pepper
Ingredients for breading:
- 2 Large Eggs
- 150 g Flour
- Panko
Procedure:
- Place a saucepan over medium heat. Add the butter and let it melt completely without browning.
- Add the flour to the melted butter and whisk continuously. Cook for about 1–2 minutes, stirring constantly. This mixture is called a roux. It should look smooth and slightly bubbly but not brown.
- Gradually pour in the warm milk, a little at a time, whisking continuously to avoid lumps. Keep whisking as you add the rest of the milk.
- Continue cooking over medium heat, stirring constantly.The sauce will slowly thicken and become smooth and creamy.
- Once thickened, season with salt and pepper, grated Cheddar cheese and Havarti cheese then mix until fully melted and smooth.
- Stir in finely chopped Padrón peppers and ½ teaspoon chili flakes for a gentle heat. Mix well until everything is evenly combined.
- Transfer the enriched béchamel into a shallow dish. Cover with cling film directly touching the surface to prevent a skin from forming, then refrigerate for 1–2 hours, or until fully set and firm.
- Once chilled and firm, scoop small portions and roll them into bite-sized balls. Place them on a tray or plate with flour for the first coating.
- In another bowl crack 2 eggs and with the help of a fork mix vigurosly until well combined, then in another bowl add the Panko. Coat each cheesy ball in egg, then Panko.
- Heat oil in a deep pan to about 170–180°C. Fry the bites in batches until golden brown and crispy , about 2–3 minutes. Do not overcrowd the pan.
- Remove and place on paper towels to drain excess oil.
- Serve hot and crispy with a fresh tomato dipping sauce. Perfect as a party snack, appetiser, or crowd-pleasing treat for gatherings.
