Cheese Fritter Balls

About this recipe

Cheese fritter balls are crispy fried rounds made from a dough of nixtamalized maize flour mixed with crumbled fresh cheese. They are fried until golden and slightly puffed, with the cheese melting inside and creating pockets of flavor in every bite. Popular across Mexico as a snack, dessert or teatime treat, they are served dusted with sugar or drizzled with piloncillo syrup, guava syrup or vanilla ice cream.

1. 1

   Mix 200 g masa harina (nixtamalized maize flour) with 150 g crumbled fresh cheese, 1 tsp sugar, a pinch of salt and enough warm water to form a soft dough that doesn't stick to your hands (approx. 180 ml).

   

   💡 The dough should be firm but pliable. If it cracks when rolling, add a little more water.

2. 2

   Take portions of dough and roll into balls the size of a walnut. You should get 20-25 balls.

   
3. 3

   Heat plenty of vegetable oil in a deep pan or fryer to 170°C. Fry in batches of 5-6 for 4-5 minutes until golden and slightly puffed.

   

   💡 Gently stir with a slotted spoon for even browning.

4. 4

   Drain on kitchen paper. Dust with powdered sugar or cinnamon sugar. Serve immediately on their own or with piloncillo syrup.

   

   💡 For piloncillo syrup: dissolve 100 g piloncillo in 100 ml water over medium heat until a thick syrup forms.