Antillean cheese balls are golden, deep-fried Dutch cheese snacks that expand while cooking, yielding about 50 pieces from simple pantry ingredients. They are a party staple across the Caribbean islands of Aruba, Bonaire, and Curaçao.
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Stir all the dry ingredients (wheat flour, baking powder, pepper, salt, paprika, and grated cheese) together well.
Beat the eggs in a small bowl and add to the cheese mixture.
Knead the whole mixture into a firm dough. If the dough is too dry and falls apart into crumbs, add some water.
Form small balls of dough, about the size of a walnut. Note: the baking powder will cause the dough to expand, so the cheese balls will become larger when baked.
Heat the sunflower oil to about 170°C (340°F).
Fry the cheese balls in the oil until they are golden yellow, about 5 minutes maximum.
Drain the cheese balls on kitchen paper and serve while still warm.
Store cooled cheese balls in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month; reheat in a 170°C oven for 3–5 minutes to restore crispness.
deep-fry thermometer (essential to maintain 170°C oil) · large pot or deep skillet for frying
Baking powder causes the cheese balls to expand and puff up during frying, creating a light, airy texture inside while the outside turns golden and crispy.
Add water 1 tablespoon at a time while kneading until the mixture holds together as a firm dough. Start with the optional 3 tablespoons if the dough is too dry.
Heat sunflower oil to 170°C (340°F). Test with a small piece of dough—it should sizzle immediately and float to the surface, browning in about 5 minutes.
Yes, prepare the dough up to 2 hours before frying and refrigerate covered. Form balls just before frying for best results.
Young or matured Dutch cheese (like Edam or Gouda) works well. Avoid soft cheeses; use hard or semi-hard varieties that grate easily.
