These golden Cheese Bites are what happens when European aperitivo culture meets Southern tailgate vibes—melty, crispy, and totally irresistible. Think French gougères, but easier, with a nod to grandma’s cheese straws and a touch of Italian Parmesan bravado.
Using a mix of sharp cheddar and aged cheese, we build flavor from the inside out—baked to a buttery crunch that still oozes comfort. They’re quick enough for weekday cravings and fancy enough for holiday spreads.
Pair them with wine, chilled Pina Colada, or even Brazilian Lemonade to beat the summer heat with maximum flavor. These bites aren’t just snacks—they’re culinary confidence in bite-size form.
Flavor Bomb Alert!
- They helped me stay off processed snacks—satisfying, cheesy, and surprisingly supportive of my mindful eating goals.
- I first made these after a tapas night in Barcelona—turns out Manchego works beautifully if you’re experimenting with cheese swaps.
- Perfect for road trips and movie nights, I pack them in ittle jars to keep the crunch intact—they never last more than 20 minutes.
- My niece calls them “cheese cookies” and dunks them in ketchup, and honestly? Not mad about it.
- Once I added rosemary and crushed red pepper—next-level savory explosion with just a hint of heat.
Cheese Bites Recipe
Crispy, golden, and gooey on the inside, these homemade cheese bites are the perfect snack or party appetizer. With simple ingredients like string cheese, flour, breadcrumbs, and eggs, they’re quick to prepare and irresistibly delicious—especially when served with warm marinara or your favorite dipping sauce.
Equipment
- Cutting board
- Sharp knife
- 3 Medium bowls
- Whisk
- Plate (for coated cheese)
- Medium skillet
- Slotted spoon
- Paper towel-lined plate
Ingredients
- 10 oz mozzarella string cheese
- ¼ cup milk
- 2 eggs
- 1 cup flour
- Cayenne pepper optional
- 1 cup Italian bread crumbs
Instructions
- Start by cutting the string cheese sticks into bite-sized pieces using a cutting board.
- In a medium bowl, whisk the eggs to break them up, then add milk and whisk again until combined.
- Set up two more bowls—one filled with flour and the other with breadcrumbs—placing the egg-milk mixture in between to create a dipping station.
- Dip each piece of cheese into the flour, then into the egg mixture, and finally coat it with breadcrumbs.
- Place each coated piece on a plate. In a medium skillet, heat vegetable oil about 2 inches deep to 350°F.
- You can check the temperature by placing the handle of a wooden spoon into the oil—if bubbles rise steadily, it's ready.
- Line a plate with paper towels.
- Fry 5 to 7 cheese bites at a time for about 30 seconds or until golden brown, making sure they don’t stick together.
- Use a slotted spoon to remove the fried bites and place them on the paper towel-lined plate.
- Serve hot with pasta sauce or enjoy them on their own.
Notes
- For an extra crispy crust, double-dip: repeat the egg and breadcrumb steps once more.
- Try using seasoned breadcrumbs or add Italian seasoning to plain ones for more flavor.
- Don’t overcrowd the skillet—crowding lowers oil temperature and leads to soggy bites.
| Calories | 195kcal |
| Carbohydrates | 19g |
| Fiber | 1g |
| Fat | 8g |
| Protein | 11g |
| Cholesterol | 60g |
