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Cheesy Sourdough Poppers

cook time
35 Minutes
Goldminer Sourdough Square Packaging


  • 8 slices California Goldminer® Sourdough Sourdough Square
  • 2 eggs
  • 1 cup milk
  • 12 (¾-inch) cubes Cheddar cheese
  • Salt and pepper, to taste
  • 2 tsp. dried basil
  • 2 cups vegetable oil
  • 2 tbsp. Parmesan cheese, shredded


  1. Remove crusts from bread. Combine eggs and milk in a large mixing bowl. Add bread slices to egg/milk mixture and knead to create a dough.
  2. Tear off a handful of dough, squeezing to remove extra liquid, and place a cheese cube in the center. Roll dough into a ball and place atop wax or parchment paper. Repeat with remaining dough and cheese cubes (you should have enough bread to form twelve cheese/dough balls). Sprinkle with dried basil, salt and pepper, ensuring all sides are covered.
  3. Heat vegetable oil in a large skillet over medium-high heat. To check oil temperature, flick a few water droplets into the skillet. When the oil makes a gurgling noise, it’s ready for frying. Place all twelve balls in the skillet and fry, turning intermittently with tongs, until golden brown on all sides (approximately 2½ minutes per side). Remove from skillet and place on paper towels to drain oil. Allow to cool for about 5 minutes. Sprinkle with Parmesan cheese and serve.
Serving: 12
Course: appetizer,

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