Ingredients:

  • 8 oz Pepper Jack cheese, finely shredded
  • 1/4 cup canned jalapeños, drained and finely minced
  • 1 tbsp cornstarch
  • 1/2 tsp garlic powder
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup buttermilk
  • 1 cup panko breadcrumbs
  • 1/2 cup plain fine breadcrumbs
  • 1 tsp Cajun seasoning
  • 2 cups neutral oil for frying
  • 1/2 cup mayonnaise
  • 1 tbsp prepared horseradish
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp lemon juice

Instructions:

  1. In a medium bowl, combine shredded Pepper Jack cheese, minced jalapeños, cornstarch, and garlic powder.
  2. Using a small cookie scoop, form the mixture into 1-inch balls, squeezing tightly to remove air pockets. Place on a tray and freeze for 15 minutes to stabilize the cheese.
  3. Prepare the breading station with three bowls: bowl one with flour; bowl two with whisked eggs and buttermilk; bowl three with panko, fine breadcrumbs, and Cajun seasoning.
  4. Dredge each cheese ball in flour, dip into the egg wash, and then coat thoroughly with the breadcrumb mixture, pressing to adhere.
  5. Heat oil in a heavy-bottomed pot to 350°F (175°C). Fry the bites in batches for 3-4 minutes until the crust is mahogany-colored and crispy. Drain on a wire rack.
  6. Whisk together mayonnaise, horseradish, smoked paprika, cayenne, and lemon juice to create the dipping sauce. Serve immediately.