Crispy Golden Bolita di Keshi Recipe

In a large bowl, combine the finely grated sharp Cheddar and Gouda cheeses until evenly distributed.

Whisk the beaten egg, all-purpose flour, baking powder, and garlic powder into the cheese mixture, kneading gently with your hands until a cohesive dough forms.

Roll the cheese mixture into small, uniform balls, about 1 inch in diameter, and place them on a parchment-lined plate.

Heat about 2 inches of vegetable oil in a deep saucepan or Dutch oven to 350°F (175°C).

Carefully fry the cheese balls in small batches for 1 to 2 minutes, turning occasionally, until they are golden brown, puffed, and crispy.

Remove the bolitas using a slotted spoon, drain them on paper towels, and serve immediately while the cheese is still warm and gooey.