01 -
Combine shredded pepper jack cheese and finely diced jalapeños in a large mixing bowl. Mix until evenly distributed. Form the mixture into approximately eighteen compact balls, roughly 4 cm in diameter, ensuring tight packing for structure.
02 -
Arrange cheese balls on a parchment-lined baking sheet and freeze for 30 minutes to firm up and aid breading.
03 -
Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 175°C. Prepare three shallow bowls: flour in the first, beaten egg and milk in the second, and bread crumbs mixed with cayenne, paprika, and garlic powder in the third.
04 -
Coat each chilled cheese ball thoroughly in flour, then dip into the egg-and-milk mixture, and finally roll in the seasoned bread crumbs to create an even, complete coating.
05 -
Working in batches, fry each breaded cheese ball for 3–4 minutes until uniformly golden and crisp. Use a slotted spoon to remove and briefly drain the bites on paper towels.
06 -
Serve the bites immediately while hot with your preferred dipping sauces.